Double-Glazed Pumpkin Scones

These double-glazed pumpkin scones are, if I may say so myself, delicious, and they’re something I’m super proud of.

They’re full of flavor and the double glaze of regular icing and pumpkin spice icing takes them to the next level. Scones might seem intimidating, but if you’ve never made them before, I think you’ll find they’re way easier to make than you might think! And dare I say, these double-glazed pumpkin scones taste 20x better than Starbucks pumpkin scones… Yep, I said it!

The key for making great scones is cutting the butter into them properly. I use this pastry cutter, and here’s a handy article with tips for cutting butter into flour using either a pastry cutter, knives, or a food processor: http://www.goodlifeeats.com/kitchen-tip-trick-for-cutting-butter-into-flour/. (Make sure your butter is always cold when you’re cutting it into flour!)

See how it still has small pieces of butter in it? We want that because it makes the scones nice and flaky!

Scones are usually pretty easy to tell when they’re cooked. They’ll look firm but not overly hard, and they just look “set.” I let them cool on the counter for a few minutes after they come out, but it’s nice for them to still be warm when you add the glaze because it helps it go on smoothly.

Ready to go in the oven!

Scones are usually best right out of the oven, or consumed within a day or two. You can keep them in an air-tight container on the counter, but after about a day, it’s best to keep them in the fridge. You can also store your scone dough in the freezer if you just want to make a few at a time!

Watching the glaze dry!

Yield: 12Author: Chelsea | XO&SoPrint RecipePin it

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Pumpkin Scones

These pumpkin scones are full of flavor and the double-glaze makes them the perfect sweet treat for fall! You’ll be amazed at how easy they are to make and your house will smell like a spicy fall paradise while they bake!

prep time: 12 mins cook time: 15 mins total time: 27 mins

ingredients:

For the scones:

2 cup all-purpose flour

1/3 cup granulated sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

2 tsp. pumpkin pie spice

1 stick cold unsalted butter, cubed

1/2 cup + 1 tbsp. pumpkin puree (NOT pie filling)

3 tbsp. half and half or cream

1 egg

1 tbsp. vanilla extra

For the Glazes:

Plain Glaze

1 cup powdered sugar

1 to 2 tbsp. cream

Pumpkin Spice Glaze

-1 cup powdered sugar

-1 tbsp. pumpkin puree

-1 tsp. pumpkin pie spice

-1.5 to 2 tbsp. cream

Instructions

For the Scones:

Preheat oven to 400 F.

Whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl.

Cut your cold butter in small cubes, then use a pastry cutter to cut it into the flour mixture until the pieces break up further. It’s okay for there to be chunks of butter in the dough – you want that!

In a separate bowl, whisk pumpkin puree, cream or half and half, egg, and vanilla.

Add the egg mixture to the flour mixture until all ingredients are well incorporated, but don’t overmix.

Roll your dough into an oval shape on a floured surface so that it can be cut into 12 pieces, each about 1/2 an inch thick.

Place on a non-stick pan.

Bake for 10-15 minutes, until a toothpick comes out clean from the center of a scone.

For the Glazes:

Plain Glaze

Mix the powdered sugar and cream in a bowl. Start with 1 tbsp. of cream, and add up to one tablespoon more until you get the perfect glaze consistency.

Pumpkin Pie Glaze

Mix the powdered sugar, pumpkin puree, pumpkin pie spice, and cream in a bowl. Add more cream until you get the perfect glaze consistency.

While your scones are still warm, coat the tops of them with the plain glaze, using a spoon to spread it evenly over each scone.

Now, take the pumpkin pie glaze and drizzle it over each scone in a zig-zag pattern over the scones.

Eat your scones fresh out of the oven or store them in an airtight container on your counter or in your fridge to keep them fresh for a few days.

Created using The Recipes Generator

Hope you love them!

xo – C

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