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Pumpkin Scone with Cinnamon Icing

Pumpkin Scone with Cinnamon Icing
Delicious pumpkin spice scones with a cinnamon icing drizzle on top.
Prep Time 10 minutes
Cook Time 20 minutes
Cool 20 minutes
Total Time 50 minutes
Serving Size 8 scones

Equipment

  • baking sheet

Ingredients

Pumpkin Scones

  • 2 ½ cups all purpose flour
  • ⅓ cup sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 6 tbsp cold unsalted butter cut into small cubes
  • ¾ cup pumpkin puree
  • ½ tsp cinnamon ground
  • ½ cup heavy cream
  • 1 tbsp heavy cream 

Cinnamon Icing

  • ½ cup powdered sugar
  • 2-3 tbsp cream
  • ¼ tsp ground cinnamon

Instructions

Pumpkin Scone

  • Preheat your oven to 425° Fahrenheit. Place a piece of parchment paper on a cookie sheet, large enough for an 8-inch circle on top.
  • Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk to combine.
    Dry ingredient for Pumpkin Scones
  • Add the chunks of cold butter.
    Adding cold chunks of butter to dry ingredients
  • Use a pastry cutter or fork to break down the butter into pea-sized pieces.
    Adding cold chunks of butter to dry ingredients
  • Add the pumpkin puree to the mixture.
    Adding pumpkin puree to make pumpkin scones.
  • Add the cinnamon.
    Adding the cinnamon to the pumpkin scones mixture.
  • Mix well, then add the cream and mix until just combined.
  • Turn out the dough on a well-floured surface. Then press down and form into an 8-inch circle. Just pat it gently until you get the shape you want.
    Forming the pumpkin scones.
  • Brush with cream.
  • Using a pizza cutter or knife, cut into 8 scones.
  • Bake at 425° for 20-25 minutes until the edges are lightly browned. Remove and allow to cool at least 20 minutes before drizzling with icing.
    Pumpkin Scones
  • After they are cooled you might need to recut if they closed a little during baking. You can then serve or move to wire racks and then let them cool until you're ready to serve.

Cinnamon Icing

  • Place powdered sugar, cream and cinnamon in a bowl. Stir with a fork until combined.
  • Use the fork to drizzle the cinnamon icing over the pumpkin scones. If you prefer you can treat it as a glaze and spread it over the top of the scone or dunk the top of the scone.
  • Serve warm or save for later.

Notes

You can store them at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 5 days.
You could make a maple glaze if you prefer. Instead of cinnamon add a tablespoon of good quality maple syrup.