Recipes Bread Quick Bread Recipes Scone Recipes Iced Pumpkin Scones 5.0 (4) 4 Reviews 1 Photo These scones are moist and sweet. They have a great pumpkin pie taste! Recipe by Cheri Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 30 mins Cook Time: 15 mins Additional Time: 40 mins Total Time: 1 hrs 25 mins Servings: 8 Yield: 8 large scones Jump to Nutrition Facts Ingredients 2 cups all-purpose flour ¼ cup white sugar 3 tablespoons white sugar 1 tablespoon baking powder ½ teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground ginger 6 tablespoons cold butter, cut into 1-inch squares ½ cup canned pumpkin 1 large egg 3 tablespoons half-and-half Powdered Sugar Glaze: 1 cup powdered sugar, or as needed 2 tablespoons milk, or as needed Spiced Glaze: 1 cup powdered sugar 2 tablespoons milk ¼ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 1 pinch ground ginger 1 pinch ground cloves Directions Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine flour, 1/4 cup plus 3 tablespoons sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in the bowl of a stand mixer. Mix using the paddle attachment. Add butter to the bowl and toss using a spatula to ensure butter is coated in flour mixture. Mix until mixture resembles cornmeal with butter pieces no bigger than a pea, about 2 minutes. Whisk pumpkin, egg, and half-and-half together in a bowl until blended. Fold pumpkin mixture into flour mixture until dough can be formed into a ball. Turn dough out onto a lightly floured surface press with your hands into a long rectangle, 3/4- to 1-inch thick. Use a pizza cutter to cut dough into 4 rectangles. Cut each rectangle into 2 triangles. Place dough triangles onto the prepared baking sheet. Bake in the preheated oven until scones begin to brown around the edges and on top, about 15 minutes. Transfer scones to a wire rack to cool completely, about 20 minutes. Mix powdered sugar and milk together in a small bowl, using more sugar or more milk to reach the desired consistency. Use a brush to spread glaze on the cooled scones. Allow to harden, about 10 minutes. Meanwhile, mix powdered sugar, milk, cinnamon, nutmeg, ginger, and cloves together in a small bowl. Drizzle spiced glaze over the first glaze and allow to harden completely, about 10 minutes more. Cook's Note: Cut rectangles into 4 smaller triangles for 16 mini scones. I Made It Print Nutrition Facts (per serving) 383 Calories 11g Fat 69g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 383 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 32% Cholesterol 49mg 16% Sodium 349mg 15% Total Carbohydrate 69g 25% Dietary Fiber 2g 6% Total Sugars 43g Protein 5g Vitamin C 0mg 1% Calcium 102mg 8% Iron 2mg 11% Potassium 71mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved