Pumpkin Scones with Autumn Spiced Glaze
I’ve been a little obsessed with pumpkin lately, making things like pumpkin muffins, pumpkin spice lattes (decaf, of course) and pumpkin spiced pancakes whenever I have a free moment. My husband jokes it’s like I did a search in the Baking and Books archive for the keyword “pumpkin” and then just made everything that came up in the results… and he’d be right if I’d made the vegan pumpkin currant cookies I posted back in 2007. But I didn’t. So he’s not. 
One of the newest recipes to make an appearance in my kitchen is for Pumpkin Scones with Autumn Spiced Glaze and if you’re a pumpkin-lover like me this is one bit of goodness that you won’t want to miss. Flavored with aromatic cinnamon, nutmeg, all spice, cloves and ginger, these scones will fill your home with an irresistible fragrance. I drizzled them with spiced sugar glaze when they were still warm too, which may have been slightly sinful… but it was worth it.
It’s only Monday but already it’s been a rough week so I might have to make another batch of these scones tonight in order to coax me through the mornings. We were hit with a number of unexpected expenses this week, the most recent one being that our health insurance is changing its policies so that we’ll be paying about thirteen times as much for our baby to be born in a hospital. Thirteen times! Can you believe that? Suddenly I’m much more interested in health care reform and NO I refuse to have the baby at home, as my husband “jokingly” suggested. Men.
Pumpkin scones, here I come…
p.s. Check out all the pumpkin facts & lore in this pumpkin pancakes post!
Pumpkin Scones with Autumn Spiced Glaze
Slightly adapted from this Recipezaar recipe
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground all spice
- 1/4 teaspoon ground ginger
- 6 tablespoons cold butter, cut into small pieces
- 1/2 cup canned pumpkin
- 7 tablespoons light brown sugar, packed
- 3 tablespoons heavy cream
- 1 large egg
For the spiced glaze:
- 1 cup confectioners sugar
- 2 tablespoons whole milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- A pinch of all spice
- A pinch ginger
- A pinch ground cloves
Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, salt and spices.
With your hands, mix the butter into the flour mixture until it resembles coarse breadcrumbs. (You can also use a food processor with a pastry attachment, but that’s not as much fun.)
In a medium bowl combine the pumpkin, sugar, cream and egg with a whisk. Fold into the dry ingredients and mix with a large spoon until the dry bits at the bottom of the bowl have been incorporated.
With your hands, pat the mix into a ball and turn out onto a lightly floured surface. Continue to shape into a ball, then gently press down and out, forming the dough into a flattened circle about 1 to 1 1/2 inches thick. If the edges of the circle start to crack just place the palm of your hand against the edge and gently press the dough back in.
Dust a large, sharp knife with flour and cut the dough into six triangles. Slide the knife under each triangle to help you lift and transfer it to the prepared baking sheet.
Bake for 14 – 16 minutes, or until the scones begin to turn light brown in color. Place on a rack to cool.
While the scones are cooling, mix the confectioners sugar, spices and milk together in a small bowl. Drizzle over the scones while they are still warm. I glazed the scones twice. I used half during my first pass, then let the glaze set on the scones for a few minutes before finishing them off with the rest of the glaze.
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It is crazy and insane that you have to pay anything at all! What’s the point of health insurance then? Isn’t October usually the month that you can change your benefits? That’s what we did when we realized that the plan we were on (that we accidentally signed up for) would’ve cost us a lot of money out-of-pocket for a hospital birth.
Anyway, I just bought a sugar pumpkin yesterday because Alice went ga-ga for pureed pumpkin when we were on vacation. Glad to have a recipe to use up the puree she doesn’t eat!
We can’t switch insurance companies unless we pay for them privately, which would be way, way more expensive.
I hope you give these scones a try!
I hate that about insurance, you are stuck with what your job offers. Our benefits meetings are later this week and early next week…maybe I should make this in preparation for how much more I’ll have to pay next year. *sigh* It’s crazy how much you pay in premiums to a company that you then have to pay so much to in co-pays and deductibles.
Scones are always welcome, any time of day. I just love pumpkin in alot of things this time of year.
These look fabulous. Since the Sweet Potato Muffins and Honey Cake were so successful, I’ll certainly have to make this recipe.
How can one not be obssessed with pumpkins? They are so wonderful and versatile!
Those scones are fantastic!
Cheers,
Rosa
‘Tis the season to be obsessed with pumpkin!
Love those scones.
Hang in there!! Hope the week gets more enjoyable for you.
mmm–these look and sound delicious, but I don’t think I’ll be making them anytime soon–its too hot here to think about turning on the oven!!!
I’ll rest knowing you enjoy enough scones for me too.
The perfect fall breakfast treat. I love the glaze!
Oh, those look divine. I have been looking for more ways to use pumpkin, so these will be on the menu this week. Thank you!
Just picked up some organic pumpkin at Trader Joe’s last night! This is the first thing I’m making.
Some friends of mine in South Carolina have had great success with midwives and birthing centers. Are those an option where you live? Non-hospital births are becoming more and more popular it seems like.
The scones look amazing! I am cutting myself off from the ones at Starbucks. They’ve clearly changed their recipe since they went “trans-fat free” (which is fine and good except that the old pumpkin scones tasted better…)
These look wonderful — I love the idea of glazing a scone. Might offset the dryness that can afflict scones once they’re more than a day or two old.
Sorry to learn of your insurance company woes. I’m thinking of starting a family before toooooooo terribly long, and that kind of thing terrifies me.
These look really good. I am making ice cream, but I think I might have to make both. My pumpkin ice cream doesn’t use the entire can of puree.
I am pumpkin obsessed right now too. I’ve been mostly indulging in pumpkin spice lattes, but I’m thinking these will be a great addition to my fall repertoire.
Good luck with the insurance. It’s so frustrating to deal with things like that.
I was *shocked* at how expensive it was for me to have a baby last year. Thank goodness we had money saved or we’d have been up you-know-what creek!
The scones look amazing! That glaze is calling my NAME.
Oh, these look SOOOOOOOO good. This weekend…..
I’m always looking for new pumpkin recipes. This one sounds great. Thanks
I’ll have to try your recipe! The last pumpkin scones I made weren’t very pumpkin-y and I erred big-time on the glaze. Yours look fantastic and your glaze is a must do!
Thanks!
i made these scones last night, after a late night in the weaving studio at school…
they were well worth missing sleep over. moist, spicy, not overly sweet (the glaze balanced it really nicely) and undertones of pumpkin and fall, and raking piles of leaves just to jump in them, and pretty much everything awesome about this time of year.
thanks for a great recipe! these are a new go-to breakfast recipe, since we love pumpkin, and i always seem to have some leftover.
also, i’m sorry about the childbirthing costs. i sincerely hope you’re able to work out some sort of solution, as my daughters birth (and subsequent hospital stay “just in case” she had an infection) ran into the 30,000 dollar range… we’re up **** creek with that one, and it’s not a fun place to be.
I was googling Pumpkin scones this morning. Your recipe is almost identical to the “Starbucks Pumpkin Scones” recipe.
http://www.recipezaar.com/recipe/print?id=214051 Maybe its your source.
Yes, that’s the one! I will add it to the recipe, thanks.
I have no idea what the health system is like in America – but it sounds pretty shonky to me. I had my daughter last year in a hospital (in Australia) and it cost me $0 – and I have no private health insurance. It seems totally unfair that it should cost anything at all.
These scones look yummy! I love scones because they taste good and don’t require a lot of fussing. I don’t like a lot of work for things I am going to bake.
Do you are or any one else know why canned pumpkin only comes in large(1#)cans? I have not seen small cans which would be good for these scones.
In my area they come in 24-oz large cans and 15-oz cans. I just use half of the 15-oz can for scones and save the rest for pumpkin spice lattes or some other yummy treat.
Nice recipe…will give it a try.
Yum! I’ve been on a scone kick lately and am ALWAYS on a pumpkin kick, so these sound quite fabulous!
Just finished my third batch…. These are incredible.
I’ve been making them into 18 mini-scones rather than 6 big ones (oh, and adding a bit of vanilla to the glaze.)
http://tweetphoto.com/9q0batju
Thanks for another great recipe!
Grace and Peace,
`tim
I just made these to go with breakfast! It was the first time I ever made scones – I always hesitated because it seemed like they would have to be complicated, but it was SO easy. And they were amazing, I could eat that glaze by the spoonful. Thank you!
These scones look great – gonna give them a try.
I haven’t had health insurance for most of my life – now age 53 – still no insurance and in this country, uninsurable.
Both my sons were born at home without a midwife or doctor – just neighbors and friends. My first baby was premature by 2 months, second was on schedule. Planned for home birth, but there was no Lamaze like these days, so I had to go by instinct. I had them at ages 15 and 20, and everything went well. After my second was born, I helped other friends with their home births – one a water birth. The water birth was so incredibly beautiful. Wish I’d had mine in water, too.
No hospital or doctor bills for any of us. I can’t tell you how grateful I was not to be in debt just for giving birth! Babies are expensive enough, let alone being buried in debt from the beginning – it’s like starting out a marriage by going into debt for a wedding.
To get an idea about how bad hospitals are for childbirth, just read the books Immaculate Deception written in the 70’s by Suzanne Arms (warning: it will make you madder than heck at U.S. medical childbirth practices) or Pushed: The Painful Truth About Childbirth and Modern Maternity Care by Jennifer Block, or Gentle Birth Choices by Barbara Harper, or one of my very favorites – Birth Without Violence by LeBoyer. LeBoyer is a truly inspirational person and a gentle, spiritual, wise soul who gave up his medical license, because he would not cut into a woman who was giving birth. Yet he managed to assist thousands of high risk women give birth without any surgical intervention.
You can watch some of his videos on this webpage and buy the DVD on Amazon.
http://www.newearthrecords.com/web/pc/viewPrd.asp?idcategory=18&idproduct=1487&gclid=CMzhm9LK5Z0CFR4Uagod00VbMQ
If, after watching and reading the books and videos, you are still opposed to the thought of a home birth, then you might be more comfortable with a birthing center, but most are also expensive and may not covered by your insurance.
Remember, pregnancy and birth are entirely natural. Women have been doing it for as long as there have been women. Birthing a child can be one of the most uplifting and strengthening experience of your life, but doctors and hospitals can take your power away. It’s up to you how it turns out, but you must be prepared, either way. Whatever, do not let them hook you up to a fetal monitor. It is proven to rarely save a baby’s life, but instead, has increased cesareans by 6 times since they were introduced in the 1970’s.
Blessings to you. May your child’s birth be fill you with insight, strength and bliss, and may your child be healthy and full of peace and joy.
Hi! I made the scones this morning but my dough came out really wet. I’m not sure what I did wrong–I’m pretty sure I didn’t skip a step or add anything extra. But I found the dough hard to work with, even when I added more flour as I was shaping the ball. I don’t know how wet the dough is supposed to be but… in any case, I lost patience, and ended up just putting the dough into a 8×8 square pan and baking it off that way. I drizzled the glaze over it when I took it out of the oven, let it cool a bit then cut it into triangles. It’s a little softer and thicker than a scone would be but still tastes yummy!
Sorry to hear that Nancy! The dough was a tiny bit wet for me, but nothing that dusting my hands with flour couldn’t handle. I’m not sure why your dough would have been so sticky.
eh, it was a happy accident. people at the halloween party loved it! flavor is flavor! when i shared my story, someone asked me for the recipe with my “adaptations.” LOL
made these and licked the bowl. I did add more spice to the glaze since I love the spice mix!
Glad you enjoyed your scones!
These are so delicious, thank you! I made bite sized ones with half whole wheat flour and half regular, and they were delicious with a spiced maple syrup glaze.
You’re going to have one lucky baby!
I made these, they were SO DELICIOUS! I wish I’d taken a picture to share. I cut mine up into many small scones (cooked for a few minutes less since they were smaller in size) and served them on just a gold dinner plate charger. They were such a big hit. Can’t wait to make them again. Love your site!