I haven’t been doing a lot of baking lately, but the fall weather has got me craving pumpkin baked goods. There’s something so comforting this time of year about the spiced flavor of pumpkin treats. That got me thinking about scones, so I set out to make a batch of pumpkin scones with pumpkin pie spice and finished off with an orange glaze.
The really great thing about scones is that you can make the dough up ahead of time, cut it into individual scones and freeze. Then when you want to serve them, you just pull out as many as you need and bake them up. This makes these a perfect idea for breakfast on Thanksgiving morning!
This batch of scones turned out to be absolutely delicious! They were brown and crispy on the outside and soft and moist on the inside and the orange glaze was the perfect compliment. So make a batch and see for yourself how delicious they are!
Pumpkin Scones with Orange Glaze
- 3 1/4 cup flour
- 3/4 cup sugar
- 4 tsp baking powder
- 1/4 tsp salt
- 10 tbsp unsalted butter, melted
- 1/2 cup heavy cream
- 3/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 cup powdered sugar
- 1 1/2 – 2 tbsp orange juice
- 1 tsp orange zest
Line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder and salt. Gradually add melted butter and stir until well combined.
In a small bowl, whisk together cream, pumpkin puree and pumpkin pie spice. Add to the dough and stir just until everything is combined and the dough sticks together.
Turn dough out onto a floured board. Dough should be somewhat sticky, but not so sticky that you can’t handle it. If it’s too sticky, knead a small amount of flour in, a little at a time until you can handle the dough.
Cut square into thirds and then cut each square into 4 or 5 triangles.
Transfer slices to prepared pan. Place pan in the freezer for at least 10 minutes, until ready to bake. If you don’t plan on baking them right away, transfer frozen scones to a freezer bag.
When ready to bake the scones, preheat oven to 375 degrees. Make sure scones are well spaced on baking sheet, at least a couple of inches apart. Bake for 20 to 25 minutes until golden and slightly firm. (my were perfectly golden after 20 minutes)
While scones are baking, prepare glaze. Put powdered sugar in a small bowl. Whisk in about 1/2 tbsp orange juice at a time until mixture is thin enough to drizzle. Stir in orange zest. Drizzle glaze over warm scones.
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