Ingredients

The following ingredients have 8 Servings
  • 2 ¼ cups flour
  • ¼ cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup cold butter (cubed)
  • 2/3 cup canned pumpkin puree
  • 3 tablespoons milk
  • 1 large egg
  • 2 cups powdered sugar (plus more as needed)
  • 3 tablespoons milk
  • ½ teaspoon pumpkin pie spice

Instruction

  • Preheat oven to 400 degrees.
  • Add the flour, brown sugar, pumpkin spice, baking powder, baking soda, and salt to a large mixing bowl and whisk to combine.
  • Add the cold butter to the bowl and use a pastry cutter to cut the mixture together until you have coarse crumbs.
  • In a small bowl, whisk together the pumpkin, milk, and egg. Stir into the dry ingredients until just moistened.
  • Turn dough out onto a floured surface and knead 5 times, just to bring the dough together.
  • Shape the dough into a circle and cut into 8 wedges.
  • Place the scones on an ungreased baking sheet and bake for 12 minutes or until golden brown. Let cool for 20 minutes.
  • To make the glaze, whisk together the powdered sugar and milk until well combined. Add more milk as needed to thin the glaze to your liking.
  • Spoon the glaze over the top of the scones, being sure to leave about ½ cup of glaze leftover.
  • Whisk the pumpkin pie spice into the remaining glaze. Add an additional tablespoon or two of powdered sugar for a thicker consistency, if desired.
  • Lightly drizzle the remaining glaze over the top of the scones.
  • Let glaze set before storing, tightly covered, at room temperature.