These flaky and buttery Pumpkin Scones are drizzled with a spiced glaze to make one seriously awesome breakfast that will start your day on the right foot!
Happy November! How did that happen?!
The UK has finally remembered that it’s Autumn and it’s now freezing cold and raining half the time haha! I’m not complaining though, I do love getting warm and cosy with blankets and coats. And it also gives me an excuse to warm one of these amazing pumpkin scones and slather it in Biscoff. Best treat breakfast ever.
I just love a homemade scone, I love how many different flavour combinations you can make; want chocolate? Add it. Want spices? Add them in, fresh fruit? Not a problem. They’re perfect for a snack with a cup of coffee, for breakfast or brunch or for dessert.
You can make them sweet or savoury, honestly the options are endless and it’s why I keep making more and more variations. Every one turns out more delicious than the next and I’m positive these Pumpkin Scones will become a new family favourite.
As with most pumpkin and spice flavoured things, they actually get better with “age” – i.e. the spices are a little more developed the day after, I’m not saying leave your baked goods for weeks on end haha!!
To make these pumpkin scones even more delicious, I added an all spice glaze to them. You can totally have them without, but if you want a little extra sweet and spice, then this glaze adds that.
There’s no fancy equipment needed for these scones either, just a bowl, your fingers and a wooden spoon. You can use a pastry cutter instead of your fingers if you’d rather, but it’s not required. Although… I have to say, now that I have a pastry cutter, it is life changing. Mess free pastry, biscuit and scone making just makes me want to make these things even more often.
I’m going to be honest here… I love homemade pastry, biscuits and scones, but I hate having my hands covered in flour and butter, so I ended up making them less often even though we love nothing more than a homemade chicken pot pie on a cold Autumn evening.
Buying a pastry cutter was the best £5 I’ve ever spent!!! Mr AN can expect many more homemade pies, biscuits and scones in his future!
Pumpkin Scones with Spiced Glaze
- For the scones:
- 2 1/2 cups (350g) plain/all-purpose flour
- 1/2 cup (100g) caster/white sugar
- 1 - 1 1/2 tsp ground cinnamon, it depends how much cinnamon you like, I did 1 1/2 tsps.
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground nutmeg
- 2 tsp baking powder
- Pinch of salt
- 1 stick (113g) unsalted butter, cold and cubed
- 2 large eggs
- 3/4 cup (180g) pumpkin puree
- 1-2 tbsp full fat milk
- For the spiced glaze:
- 1/2 cup (60g) icing/powdered sugar, sifted
- 1/2 tsp ground all spice/mixed spice
- 1 tbsp milk
- Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat.
- Place the flour, spices, baking powder and salt into a large bowl and stir briefly.
- Add in the cubes of cold butter and then either use your fingers to rub the butter and flour together, or use a pastry cutter. You want a coarse breadcrumb texture.
- Add in the pumpkin puree and eggs and mix with a wooden spoon until mixture comes together. Add in the milk 1tbsp at a time and stir until the dough comes together. It should be slightly sticky, but still a little crumbly.
- Tip your dough onto a floured work surface and pat into a large round disc of dough, around 1/2 an inch thick.
- Cut in half both ways, and then diagonally both ways to create 8 wedges.
- Transfer the wedges to your prepared baking tray and place in the oven for 12-14 minutes, until they are very lightly golden and the top looks matte in the light of the oven. If you touch the top, they should feel firm on the top, but you should be able to feel them springing back too.
- Leave to cool completely before glazing (alternatively, you can eat these without the glaze, still warm from the oven, they are SO good!) - Place the icing sugar, all spice and milk into a small bowl and mix until you have a smooth, thick paste.
- Place the cooled scones on a wire rack with kitchen paper underneath it, then pour the glaze into a small Ziploc bag. Squeeze the mixture into one corner and then snip the very end of the corner off.
- Drizzle the glaze over all the scones and leave to set for 10 minutes.
- Pumpkin Scones will keep in an airtight container, unglazed and at room temperature for 5 days, with the glaze, for 3 days.
- You can serve them at room temperature, or warmed in the microwave for 30 seconds.