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Pumpkin Spice Scones

a pastry recipe
for pumpkin spice scones
2½ cups all-purpose flour
½ cup light brown sugar, packed
1 tbsp baking powder
½ cup unsalted butter, frozen
¾ cup pure pumpkin purée
⅓ cup heavy cream
2 tbsp heavy cream, for brushing on before baking
1 egg
1 tsp pure vanilla extract
½ tsp salt
1 tsp cinnamon (cassia), ground
2 tsp pumpkin pie spice blend, ground
1½ cups crystallized ginger root (pieces), chopped
for vanilla glaze
1 cup powdered (confectioner's) sugar
3 tsp milk (less for thicker consistency, more for thinner)
½ tsp pure vanilla extract
¼ tsp cinnamon (cassia), ground
Pumpkin Spice Scones
a pastry recipe
a little bit about the recipe
Infuse your home with the smell of fall when you make these spectacular seasonal pumpkin scones. Complete your morning with a warm cup of tea or coffee, and a cozy pair of socks.
TOTAL | 1 H 2 M
for pumpkin scones
In a large mixing bowl, whisk together flour, baking powder, cinnamon, and pumpkin pie spice.

Cut butter into the bowl. Some prefer to grate with large-holed grater followed by a fork or pastry cutter. The mixture should be crumbly, with the butter helping to form pea-sized chunks. Set aside.

In a separate mixing bowl, whisk together pumpkin purée, brown sugar, egg, heavy cream (retain 2 Tbsp), and vanilla extract. Drizzle this into flour mixture until everything is moistened and holds together. Avoid over mixing.

Turn out the mixture onto a flour-dusted surface and fold it a couple times to work it into a ball. The mixture will be sticky and you might want to flour your hands to work it. Pat the ball into a disc about 8” in diameter, and cut into 8 equal wedges with a large knife.

Transfer wedges to a parchment-lined baking sheet leaving about 2” of space in between and place sheet in the freezer. Set your oven to 425°F to pre-heat for 20 minutes or so. Chilling helps the scone to rise and improves the texture.

(Note: If you want to pre-make scones for reheating on an as-wanted basis you can cover the scones at this point with plastic wrap and freeze for a couple of hours until they are solid. Then seal them into freezer bags, making sure air has been purged before closing, dating, and returning to the freezer. You will have to add baking time in the oven to compensate. Bake and consume before 2 weeks elapses.)

Remove from freezer and brush with the remaining heavy cream.

Bake the scones for 22 minutes, or until golden brown. Use the toothpick test to determine if there are any wet crumbs in the center of one of the scones. Remove and let cool for 5-10 minutes. Serve warm.

for vanilla glazing:
Stir together confectioners’ sugar, milk, extract, and spice until smooth. Let sit for 5 minutes to thicken. Drizzle over slightly cooled scones.

Swap coarse sugar for vanilla glaze for a little crunch and a little less sweetness. Sprinkle coarse (or sparkling) sugar after brushing the scones with heavy cream and just before baking.

Make ahead and freeze shaped dough for up to 2 weeks. Bake when desired for fresh-from-oven warmth and aroma.
ingredients in recipe
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
seasonal blend
Special beyond the seasonal fervor, pumpkin pie spice delivers all the aromas and flavors of a kitchen filled with fresh baked goods. It's autumn in jar.
Crystallized ginger root is tender and sweet with a spicy bite. Add chopped crystallized ginger to dishes for chewy texture and a bit of sweet spiciness.
2.5 oz - REFILL$4
8 oz - REFILL$12
2.5 oz - REFILL $4