Best Loaded Pumpkin Scone recipe with spiced pumpkin glaze
*** This content is under construction, please enjoy recipe!**
Loaded Pumpkin Scones with spiced pumpkin glaze
These beautiful delicate pumpkin scones are full of cinnamon chips, candied ginger, and pecans. The spiced pumpkin glaze pushes this baked delicacy over the edge of deliciousness.
Ingredients
- 2-¾ cups All-purpose Flour
- 1/3 cup Sugar
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoons Nutmeg
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Allspice
- 10 Tablespoons Cold Butter Cut Into Cubes
- 1 cup Canned Pumpkin
- 1 whole Egg
- ¾ cups Buttermilk
- ½ cups Chopped Pecans
- ½ cups Chopped Candied Ginger
- ½ cups Cinnamon Chips
- ¼ cups Milk For Brushing
- ½ cups Raw Sugar For Sprinkling
spiced pumpkin glaze
- 1/2 cup powdered sugar
- 1/4 tsp pumpkin spice seasoning
- 1 tbsp pumpkin puree
- 1 tbsp milk
Instructions
- In a large mixing bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
- Add cubes of cold butter in to dry ingredients, cut in with a pastry cutter. Cut until mixture is mostly combined and crumbly. It’s OK to have some visible chunks of butter.
- In a small mixing bowl combine wet ingredients: pumpkin, egg, and buttermilk. Whisk to combine.
- Make a well in the center of the dry ingredients, pour wet mixture into the well. With a large spatula stir together until everything holds together. Be careful not to over mix.
- Now fold in pecans, candied ginger, and cinnamon chips.
- Line two baking sheets with parchment paper, lightly dusted with flour. Split dough in two. Shape and pat each section of dough in to a 6-8 inch circle, each circle should be about 3/4 inch thick. Brush each circle with milk and sprinkle with raw sugar.
- Using a serrated knife cut each circle into 6 pieces, like a pie. Carefully pull the wedges away from the center to separate them just a little bit.
- Place the pans in freezer for 30 minutes uncovered. Preheat oven to 425 degrees F.
- Remove from freezer and place in oven for 20-25 minutes. They should be golden brown and a toothpick inserted in center of scone should come out clean, no wet crumbs. Edges of scone should look baked through not doughy at all.
- **10. If you like you can serve scones plain or iced. Maple Glaze Icing= 1 cup powdered sugar, 1/2 teaspoon maple flavoring, 1 tablespoon melted butter, and 2-3 tablespoons milk. Whisk together and pour over partially cooled
Nutrition
Calories: 592kcalCarbohydrates: 86gProtein: 7gFat: 11gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 9gCholesterol: 62mgSodium: 602mgPotassium: 158mgFiber: 2gSugar: 49gVitamin A: 5126IUVitamin C: 1mgCalcium: 137mgIron: 3mg
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You're baby sister is so cute! I'm the "big sister" too (tough job but somebody has to do it, right?) These scones look delish! I love scones! Can't wait to give 'em a shot!
Desanderson25 : D Good question. I read on the King Aruthur Flour website that putting scones in freezer before baking gives them a better texture and a higher rise. So i do it every time and it seems to work!
I love traditional English fruit scones with raisins…with butter or clotted cream and strawberry jam…and cream tea. Yum!
Love the cake. I have never made scones!!! Not sure if I have ever eaten on either, but yours are so lovely!
Blessings-
Amanda
Just wondering why you put the scones in the freeser 30 min before baking. Love to read your very funny blogs. Makes a cold Kansas morning much warmer.