I’ve never met a breakfast pastry I didn’t like—muffins, cinnamon buns, doughnuts—I love them all but sometimes I crave scones. Whether you prefer them dense and cake-like or light and airy, they are the perfect addition to your morning coffee or afternoon cappuccino. They also can be sweet by incorporating fruit or made savory using cheeses and fresh herbs.

To celebrate the beginning of Fall, I decided to make a batch of pumpkin scones. But this isn’t your basic bitch pumpkin spice scone recipe: every bite offers subtle pumpkin notes paired with the right amount of sweetness from the glaze.  Get ready to spice things up.

Pumpkin Scones with Cinnamon Glaze

Scones

  • 2 cups all purpose flour or cup4cup gluten free flour blend
  • 2 teaspoon baking powder
  • ⅓ light brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground clove
  • 1 stick unsalted butter
  • 1 egg
  • ½ cup pumpkin purée
  • 3 tablespoons of milk or any non-dairy milk
  • Optional: 1 teaspoon pumpkin spice extract

Glaze

  • 1 ½ cups of powdered sugar
  • 2 tablespoons of milk or any non-dairy milk
  • 2 teaspoons ground cinnamon
  1. Preheat the oven to 400 degrees.
  2. Whisk together your dry ingredients in a bowl: flour, sugars, salt and spices. Cut the stick of butter into small pieces and work that into the dry ingredients until the mixture is crumbly and there are no large pieces of butter left. You can do this by using a fork, pastry cutter or putting it in a food processor and lightly pulsing the mixture.
  3. In a separate bowl, whisk together the egg, pumpkin purée, milk and optional pumpkin spice extract. Once combined, fold the wet ingredients into the dry forming a ball with your hands. The dough might be a little sticky at first but continue to incorporate the wet and ingredients and it will eventually come together.
  4. Sprinkle a little all-purpose or gluten free flour onto a clean, flat surface. Using either a rolling pin or your hands form a large, round, flat disc with the dough about ¼ of an inch thick. Take a knife or a pastry cutter and cut 8 triangles.
  5. Place the slices onto a baking sheet lined with parchment paper and bake in the oven for about 11 minutes. Optional: brush the tops of the scones with a little milk before you put them the oven. Remove from the oven and place the pieces on a wire rack to cool.
  6. Make the glaze by whisking together the powdered sugar, milk and cinnamon. Once the scones have completely cooled, drizzle the glaze over them using a pipping bag or you can simply dip the tops into the glaze.