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Pumpkin Scones with Ginger Glaze

Yield: 8 Scones
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Ingredients

Scones:

  • 2 cups (284 g) all-purpose flour
  • ½ cup (106 g) packed light brown sugar
  • ¼ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113 g) cold butter, cut into pieces
  • ⅓ cup buttermilk
  • ½ cup canned pumpkin puree, no added spices or sugar
  • 1 teaspoon vanilla extract
  • ½ cup (85 g) white chocolate chips

Glaze:

  • 2 cups (228 g) powdered sugar
  • ¼ teaspoon ginger or pumpkin pie spice
  • 3 tablespoons milk
  • 1 teaspoon vanilla

Instructions 

  • Preheat the oven to 350 degrees F.
  • For the scones, in a large bowl, mix together the flour, sugar, spices, baking powder, baking soda and salt. Toss the cold butter pieces in with the flour mixture and cut in the butter with a pastry blender, two knives, or your fingers (careful not to melt the butter with the heat from your fingers) until the mixture looks like coarse crumbs.
  • In a separate bowl, mix together the buttermilk, pumpkin and vanilla.
  • Add the wet mixture to the dry flour mixture and mix until the dough just barely comes together. If the mixture is too crumbly to come together, add 1-2 tablespoons more buttermilk. Don't overwork the dough or the scones will be tough and dry.
  • Gently mix in the white chocolate chips. The mixture may be on the crumbly side but when you turn it out, it should come together.
  • Transfer the dough to a very lightly floured surface and knead gently 3-4 times. Pat the dough into a thick circle, about 1 1/2-inches thick. Cut into six or eight pie-shaped wedges. Transfer the scones to a parchment- or silpat-lined baking sheet, placing about 2 inches apart.
  • Bake for 18-20 minutes, just until a toothpick inserted comes out clean. Don't overbake.
  • While the scones are baking, mix together the ingredients for the glaze. When the scones come out of the oven, transfer them to a cooling rack set over a baking sheet or waxed/parchment paper. Drizzle the hot scones with the glaze. Serve warm or at room temperature.