Pumpkin Spice Scones

Name: Pumpkin Spice Scones
Cook time: 18 min
Yield: 8 servings
Cuisine: american
Ingredients: 300 g all-purpose flour spooned and leveled; 60 g granulated sugar; 10 g baking powder; 3 g fine salt; 4 g ground cinnamon; 2 g ground ginger; 1 g ground nutmeg; 85 g unsalted butter cold, cut into 1 cm cubes; 120 g pumpkin purée; 60 g heavy cream; 50 g large egg beaten; 5 g vanilla extract; 15 g all-purpose flour for bench dusting; 90 g powdered sugar; 15 g heavy cream for glaze; 2 g vanilla extract for glaze; 10 g water only if needed to thin the glaze

These American-style scones use pumpkin purée for moisture and a restrained spice blend for clear pumpkin-spice flavor. The dough is mixed just until combined, cut into wedges, baked until browned, and finished with a thin glaze.

By Julienne

Cook time: 18 minutes

Servings: 8

Ingredients

300 g all-purpose flour spooned and leveled
60 g granulated sugar
10 g baking powder
3 g fine salt
4 g ground cinnamon
2 g ground ginger
1 g ground nutmeg
85 g unsalted butter cold, cut into 1 cm cubes
120 g pumpkin purée
60 g heavy cream
50 g large egg beaten
5 g vanilla extract
15 g all-purpose flour for bench dusting
90 g powdered sugar
15 g heavy cream for glaze
2 g vanilla extract for glaze
10 g water only if needed to thin the glaze

Instructions

Heat the oven to 220°C. Line a baking sheet with parchment. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Dry ingredients are evenly distributed and no spice streaks remain.
Add the cold butter and cut it into the flour mixture until the pieces are pea-sized and the mixture looks sandy with a few larger flakes. Visible butter pieces remain, but most are coated in flour.
Whisk the pumpkin purée, cream, beaten egg, and vanilla in a small bowl, then pour it into the dry mixture. Stir just until a shaggy dough forms. No dry flour remains at the bottom of the bowl, and the dough looks rough rather than smooth.
Turn the dough onto a lightly floured surface with the flour dusting. Pat it into a 2 cm-thick round about 18 cm across. Cut into 8 wedges and transfer them to the lined sheet, spacing them slightly apart. The wedges hold their shape and the cut edges are visible.
Bake for 16 to 18 minutes, until the tops are set and the edges are deeply golden. Cool on the pan for 5 minutes, then move to a rack. The scones are browned underneath and no longer doughy at the center when gently pressed.
For the glaze, whisk the powdered sugar, cream for glaze, vanilla for glaze, and enough of the optional water to make a thick drizzle. Spoon or ribbon the glaze over the warm scones. The glaze falls in a slow ribbon from the whisk and leaves a visible white drizzle.