Best Pumpkin Scones

Ingredients

• 2 & 1/4 cups (280g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1 Tbsp baking powder
• 2 tsp pumpkin pie spice (or cinnamon)
• 1/2 tsp salt
• 1/2 cup (114g) unsalted butter (cold and cut into tablespoons)
• 1/2 cup (125g) pumpkin puree
• 1/4 cup half and half (or any kind of milk cold plus more for brushing)
• 1 large egg (cold)
• 1 tsp vanilla extract
• 1 cup (125g) powdered sugar plus more if needed
• 1/4 tsp vanilla extract
• 2 Tbsp half and half (or milk)
• 1/2 cup (65g) powdered sugar (plus more if needed)
• 1/4 tsp pumpkin pie spice (or cinnamon)
• 1 Tbsp half and half (or milk)

Instructions

1. 1

   In a large mixing bowl, toss together the flour, sugar, baking powder, pumpkin pie spice, and salt. Cut in the cold butter until the mixture resembles coarse meal.

2. 2

   In a medium bowl, whisk together the pumpkin puree, half and half, egg, and vanilla. Add the wet ingredients to the flour mixture and stir until the dough comes together.

3. 3

   Scrape the dough onto a floured work surface. With floured hands, gently knead the dough into a ball. Pat into a 6" disc and cut into 8 wedges using a sharp knife dusted with flour.

4. 4

   Place the wedges 2" apart onto a baking sheet lined with parchment paper. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 425F.

5. 5

   Brush the tops of the scones with more cream/milk and bake for 18-20 minutes or until golden on the bottom and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.

6. 6

   To prepare the vanilla glaze - In a small bowl, whisk together the powdered sugar, vanilla, and cream until smooth (add more powdered sugar if needed for a very thick consistency). Dip each scone, face-side down, into the glaze and place back on the wire rack to dry.

7. 7

   Prepare the second glaze by whisking all the ingredients until smooth (add more powdered sugar if needed for a very thick consistency). Use a piping bag cut with a small hole or a spoon to drizzle over the scones.