Instructions

This recipe uses pumpkin puree made from scratch, but you can also use canned pumpkin (it greatly cuts the cooking time!) If you are using canned pumpkin, skip the instructions for how to make that and go straight to the scone-making!

To Make The Pumpkin Puree

Step 1: Wash your pumpkin, cut it in half, and scoop out all the seeds and stringy bits. You can save the seeds and use them to make roasted pumpkin seeds!

Step 2: Place cut side down on a baking sheet and roast in the oven at 400 degrees Fahrenheit for 1.5 hours. 

Step 3: Allow it to cool, then scrape the cooked flesh off the skin, add it into the food processor, and blend until it is a smooth puree. If it has a lot of excess liquid, pour that out. 

Step 4: Refrigerate overnight to use in the pumpkin scone mix the next day. You can freeze any excess for use later on! It will last 4 months in the freezer. 

To Make The Pumpkin Scones

Step 1: Preheat your oven to 425 degrees.

Step 2: In a food processor or mixing bowl, mix flour, baking powder, baking soda, salt, all the spices, and both sugars.

Step 3: Add the cubed cold butter to the flour mix and rub it in with your fingers until it’s blended. If you are using the food processor, add butter and pulse several times until large pieces of butter are no longer visible.

Step 4: Pour the mixture into a mixing bowl and create a well in the center.

Step 5: In a separate bowl, whisk pumpkin puree, buttermilk, egg, vanilla extract, and honey.

Step 6: Pour this mixture into the well in the flour/butter mixture.

Step 7: With a spoon, stir the mixture, then knead it by hand several times until it comes together. Add more flour, a tablespoon at a time if it is too wet, or more pumpkin puree, a tablespoon at a time if it is too dry.

Step 8: Dust a work surface with flour and invert the dough onto it.

Step 9: Pat and shape the dough into an 8-inch square or round, then cut it into 8 equal pieces using a large knife. I made rectangles because I prefer them, but you can get creative with your shapes. Remember to dust the cutter with flour as needed.

Step 10: Transfer the scones onto a baking sheet lined with parchment paper.

Step 11: Brush the tops of the scones with 1 Tbsp of milk.

Step 12: Bake for 15 minutes in the preheated oven or until golden brown and a toothpick or knife inserted into the center comes out clean.

Step 13: After baking, let the scones cool for 20 minutes minimum before applying the glaze.

To Make The Glazes

Step 1: In a mixing bowl, whisk together powdered sugar and milk, adjusting the amount of milk as needed to achieve a thick, not runny consistency.

Step 2: Dip the top of the cooled scones into the mixture, spreading it evenly to coat the tops. Use all of the mix.

Step 3: Allow the glaze to set at room temperature.

Step 4: For the pumpkin glaze, in a mixing bowl (you can use the one from the previous step without cleaning it), whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and milk.

Step 5: Transfer the pumpkin glaze mixture to a small ziplock bag. Seal the bag, cut a small tip from one corner, and drizzle the mixture over the tops of the scones.

Step 6: Allow the icing to set. The scones are best served on the day they are prepared.