Ingredients
Equipment
Method
Prep
- Preheat the oven to 400 F (200 C) and line a baking sheet with parchment paper.
Make the scone dough
- Whisk the all-purpose flour, packed light brown sugar, baking powder, salt, and pumpkin pie spice in a bowl.
- Cut in the cold unsalted butter until the pieces are pea-sized.
- Whisk the pumpkin puree, heavy cream, large egg, and vanilla extract, then stir into the dry ingredients until just combined.
Shape, chill, and bake
- Turn the dough onto a floured surface and pat it into an 8-inch circle about 1 inch thick.
- Cut the dough into 8 wedges and place them on the baking sheet.
- Chill the wedges for 15 minutes, until the dough firms up slightly.
- Brush the tops with the remaining heavy cream to help them brown.
- Bake at 400 F (200 C) for 18 to 22 minutes, until golden around the edges and set in the center.
Glaze and serve
- Cool the scones for 10 minutes so the glaze doesn’t melt right off the tops.
- Whisk the powdered sugar, milk, and ground cinnamon into a glaze, then drizzle over the scones.
Notes
For taller, flakier layers, keep the butter cold and stop mixing as soon as the dough comes together. Store scones in an airtight container for up to 2 days at room temperature; refrigerate up to 4 days, then warm briefly in the oven. Freezing is yes: freeze baked, cooled scones (glaze after thawing). For a lighter option, use reduced-fat milk in the glaze (texture stays great).