Pumpkin season is the best season and these sweet flaky scones drizzled in brown sugar glaze are the perfect way to celebrate!
- 2 cups of flour
- 2 1/2 teaspoons of baking powder
- 2 teaspoons of pumpkin pie spice
- 1/4 teaspoon of salt
- 1/2 cup of salted butter, frozen & cut into small pieces
- 1/3 cup of heavy cream + more for brushing on the scones
- 1 large egg
- 1/2 cup of pureed pumpkin
- 1/2 cup of light brown sugar
- 1 teaspoon of vanilla extract
- coarse sugar
- 2 tablespoons milk
- 2 tablespoons salted butter
- 1/4 cup light brown sugar
- 3/4-1 cup confectioners sugar
Line 2 large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the beaten egg, cream, pumpkin puree, brown sugar, and vanilla. Mix until combined and set it aside.
In a food processor combine the frozen butter, flour baking powder, salt, and pumpkin spice and pulse until the butter is incorporated into the flour in the form of pea-size chunks. Don't overmix here. Think pastry.
Slowly pour the liquid mixture over the flour and butter mixture until everything comes together.
Turn the dough out onto a lightly floured surface, and with floured hands shape it into an 20cm (8") circle. Then, cut the dough into 8 wedges.
Place the wedges onto your prepared backing sheets. Make sure to leave at least 2 inches between each triangle.
Chill the scones in the refrigerator for 30 mins and preheat the oven to 400°F.
Before popping into the oven, brush the tops of the scones with cream and sprinkle with a bit of coarse sugar. Then, bake for 20-25 minutes, until the edges are lightly browned.
While the scones are baking, make the brown sugar glaze. Heat the butter, milk and brown sugar in a small pot. Stirring continuously, simmer on low for a few minutes or until the sugar is dissolved. Remove from the heat and allow the mixture to cool for a few minutes. Whisk in the confectioners sugar until you reach your desired consistency.
Allow the scones to cool on the baking sheet for 5 minutes before drizzling with warm glaze. Allow the glaze to set up before serving. These are best eaten right away.