Pumpkin Ginger Scones

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Description

Buttery sweet, spiced pumpkin scones with a sweet and spicy ginger icing drizzled over. Huge hit with the family.

Ingredients

  • 2 cups all-purpose flour
  • ⅓ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ½ cup unsalted butter, cut into pieces
  • ⅓ cup raisins (Optional)
  • ¼ cup chopped toasted pecans (Optional)
  • ½ cup pure pumpkin puree
  • ⅓ cup buttermilk, or more as needed
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 tablespoon milk
  • 1 tablespoon coarse sugar, or as needed
  • ½ cup powdered sugar, or as needed
  • 2 tablespoons milk
  • 1 tablespoon molasses
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Mix flour
  3. brown sugar
  4. baking powder
  5. baking soda
  6. ginger
  7. cinnamon
  8. pumpkin pie spice
  9. salt
  10. and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.
  11. Whisk pumpkin
  12. buttermilk
  13. and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon
  14. mixing just until dough comes together; do not overmix.
  15. Transfer to a lightly floured surface and knead gently
  16. 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across
  17. and about 1 1/2 inches thick. Cut in half
  18. then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.
  19. Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.
  20. Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean
  21. about 20 minutes. Slide scones
  22. still on parchment paper
  23. onto a counter or wire rack to cool.
  24. While cooling
  25. combine powdered sugar
  26. milk
  27. molasses
  28. ginger
  29. and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils
  30. about 5 minutes. Allow to cool partially
  31. 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.

Prep Time: 30 mins

Cook Time: 25 mins

Total Time: 1 hr

Servings: 8

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