Pumpkin Scones

Delicious scones packed full of autumn flavour and drizzled with vanilla and cinnamon glazes

Course Dessert

Cuisine American

Keyword Scones

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 492kcal

Author thebakingexplorer

Pre-heat your oven to 200C Fan/220C/425F/Gas mark 7, and line a baking tray with non stick baking paper
Put the self raising flour, caster sugar, salt, cinnamon, nutmeg, ginger and cloves into a large bowl and mix together
Add the butter and rub together with your hands until it resembles breadcrumbs
In a separate bowl whisk together the egg, milk, and pumpkin puree
Combine the pumpkin mixture with the flour until a dough forms, try to not to over mix it, once it's come together that's good enough
Pat the dough out into a circle shape about 2cm thick on a floured surface
Cut the circle into 6 triangles - or use a round cutter if you prefer and re-roll until all of the dough is used
Put the scones on the lined baking tray and bake for 15 minutes
Cool the scones fully on a cooling rack
Make the base glaze by mixing the ingredients together until smooth with no lumps, use a spoon to gently spread it over the top of each scone
Make the spiced glaze by mixing the ingredients together until smooth with no lumps, put it a piping bag and drizzle it over each scone. If you don't want to use a piping bag you can drizzle it over with a spoon
Make yourself a tea or coffee and enjoy a delicious scone! They will keep for 2 days in an airtight container in a cool place. They can be frozen without the glazes for up to 3 months

- I prefer to use unsalted block butter for scones, you can use a baking spread, but butter has a nicer flavour. Baking spread can also make the dough wetter due to it's higher water content.

- You can use either whole milk or semi-skimmed milk for this recipe. Or a plant based milk, like oat milk for example.

- If you don't have all the individual spices, you can use 2 tsp mixed spice or pumpkin spice (depending on your location) instead of the ginger, cloves and nutmeg.

- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).

- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.