Ingredients
Method
Step-by-Step Instructions
- Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, and sea salt until thoroughly blended and free of brown sugar lumps.
- Cut in Cold Butter: Add the chilled butter cubes to the dry ingredients. Use a pastry cutter (or two forks, or clean fingertips) to cut the butter into the flour until coarse crumbs form with pea-sized butter bits remaining. (Keeping butter cold is key to tall, flaky layers!).
- Whisk Wet Ingredients: In a separate small bowl, whisk together the blotted pumpkin puree, cold heavy cream, egg, and vanilla extract until completely smooth.
- Form the Dough: Pour the wet mixture into the dry flour mixture. Stir gently with a fork or rubber spatula just until a shaggy dough begins to form (do not overwork!). Turn out onto a lightly floured surface and gently bring together with your hands into an 8-inch round disk about 1-inch thick.
- Cut into Wedges: Using a sharp chef knife or bench scraper, slice the dough disk into 8 even triangular wedges. Arrange the scones about 2 inches apart on the prepared baking sheet. Lightly brush the tops with 1 tablespoon of heavy cream.
- Bake to Golden Perfection: Bake at 400°F (200°C) for 14 to 16 minutes, until the tops are set, lightly golden, and a toothpick inserted into the center of a scone comes out clean. Transfer to a wire cooling rack and cool completely before glazing.
- Apply Vanilla Base Glaze: In a shallow bowl, whisk the powdered sugar, milk, and vanilla until smooth and glossy. Dip the tops of each cooled scone into the glaze (or spoon it over), letting excess drip off. Place on the rack and let set for 10 minutes.
- Drizzle Spiced Pumpkin Glaze: In another small bowl, whisk the spiced glaze ingredients together until smooth. Use a fork or spoon to drizzle the amber spiced glaze in delicate zig-zag ribbons across each scone. Let the glazes firm up for 15 minutes, then serve and enjoy!