Thursday, September 9, 2010

Glazed Buttermilk Pumpkin Scones

I’ve really been on a scone kick lately. I recently made cranberry lemon scones that were really good and since fall is right around the corner I decided to make pumpkin scones. They came out pretty good but I think the recipe could be tweaked a bit to make them better. Here’s the recipe that I used. I’ll probably update it once I tweak it.

Printable Recipe


2 cups all purpose flour
8 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
6 tablespoons cold butter (cut up in small chunks)
1/2 cup canned pumpkin
3 tablespoons buttermilk
1 large egg


1. Preheat oven to 425 degrees F. Line a baking sheet with a layer of parchment paper. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger in a bowl and stir.

2. Throw in the chopped butter and mix together with a pastry blender until the consistency is ‘crumb-like’.

3. In a separate bowl, whisk together the pumpkin, buttermilk and egg.

4. Fold the wet ingredients into the dry ingredients but do not over-stir.

5. Pour buttermilk mixture into flour mixture and stir only until it clumps together. Pour dough onto a lightly floured surface. Cover your hands with flour and knead the dough lightly-only once or twice. Re-flour surface if needed then flatten dough into a circle until it's about 1/2 inch thick. Cut dough into 8 equal pieces.

6. Brush the top of the scones with buttermilk then place on baking sheet with parchment paper.

7. Bake for 14-16 minutes until they are lightly browned. Remove from oven and place on cooling rack to cool.

Now my favorite part…the icing!


1 cup of powdered sugar (+ 1/2 additional cup if needed)
2 & 1/2 tablespoons buttermilk
1/4 teaspoon vanilla extract


1. Combine all ingredients until you reach a smooth consistency. If the glaze is too watery add more powdered sugar little by little. I was really low on powdered sugar when I made these so my glaze was really thin, almost watery. Not a good thing so next time I make them I'll make sure I have enough powdered sugar on hand.

2. Once the scones have cooled completely, coat the tops of the scones with the glaze. Allow glaze to harden then eat up!

My glaze-deprived scone...still yummy though!

Goes perfect with a chai tea latte!