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–+ servings

Loaded Pumpkin Scones with spiced pumpkin glaze

Sheila
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.
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Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
30 minutes resting time in the freezer 30 minutes
Total Time 1 hour 25 minutes
Course baked goods
Cuisine American
Servings 8 squares
Calories 592 kcal

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
Keyword baking, cinnamon, ginger, pecan, pumpkin, pumpkin spice, scone
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