Description
These Iced Pumpkin Scones with Cinnamon Glaze are the perfect fall treat, with a tender crumb and a delightful cinnamon kick. Enjoy these scones with a cup of coffee or tea for a cozy breakfast or afternoon snack.
Ingredients
Units
Scale
Scones:
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 6 tbsp cold butter, cubed
- 1/2 cup pumpkin purée
- 1/4 cup heavy cream
- 1 egg
- 1 tsp vanilla
Cinnamon Icing:
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp cinnamon
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
- Add Butter: Cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, mix together the pumpkin purée, heavy cream, egg, and vanilla.
- Form Dough: Stir the wet ingredients into the dry ingredients until a dough forms.
- Shape Scones: Pat the dough into a circle and cut it into wedges. Place the wedges on the prepared baking sheet.
- Bake: Bake the scones for 15–18 minutes or until golden brown. Allow them to cool.
- Make Cinnamon Icing: In a small bowl, whisk together the powdered sugar, milk, and cinnamon to make the icing.
- Glaze Scones: Drizzle the cooled scones with the cinnamon icing.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 18g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg