Ingredients:

  • 2 and 1/4 cups (281g) all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/3 cup (67g) granulated sugar
  • 1 stick (113g or 4 oz) unsalted butter, very cold, cut into cubes
  • 1/2 cup (130g) pumpkin purée (not pumpkin pie filling)
  • 3 tablespoons + 1 teaspoon (50ml) milk
  • 1 teaspoon vanilla extract
  • 1 cup (125g) powdered sugar, sifted
  • 4 tablespoons (65ml) heavy cream (double cream)
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar glaze (from above)
  • 1 tablespoon pumpkin purée
  • 1 teaspoon pumpkin pie spice (or a blend of cinnamon, ginger, nutmeg, and cloves)
  • 1-2 tablespoons milk, as needed to adjust consistency

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse sand with pea-sized pieces of butter remaining.
  4. In a separate bowl, whisk together pumpkin puree, milk, vanilla, and sugar.
  5. Pour the wet ingredients into the dry ingredients and gently mix with a spatula or your hands until just combined. Avoid overmixing.
  6. Turn the dough onto a lightly floured surface. Gently pat it into a 1.5–2 cm (6-7 inches) thick circle.
  7. Cut the circle into 8 equal wedges.
  8. Transfer the scones to the prepared baking sheet, spacing them slightly apart. Bake for 15-18 minutes, or until golden brown on top and lightly golden around the edges.
  9. Let scones cool completely on the baking sheet before glazing.
  10. Whisk together powdered sugar, cream, and vanilla until smooth. Adjust consistency with more milk or powdered sugar if needed.
  11. Spoon or brush the sugar glaze over the cooled scones. Let it set slightly.
  12. In a separate bowl, mix glaze, pumpkin puree, and pumpkin pie spice. Add milk until you reach a thick, drizzly consistency.
  13. Drizzle the glazed scones with the pumpkin drizzle once the base glaze has set. Enjoy immediately or store for later.