Pumpkin Ginger Scones

Pumpkin Ginger Scones

Buttery sweet, spiced pumpkin scones with a sweet and spicy ginger icing drizzled over. Huge hit with the family.


363 calories; protein 5.4g; carbohydrates 52.7g; fat 15.2g; cholesterol 54.6mg; sodium 277.7mg.

prep:30 mins

cook:25 mins

additional:5 mins

total:1 hr

Servings:8

Yield:8 scones


Ingredients

  • ½ cup powdered sugar, or as needed
  • 2 tablespoons milk
  • 1 tablespoon molasses
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cinnamon

How to Make It

1. Step

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. Step

Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.

3. Step

Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix.

4. Step

Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.

5. Step

Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.

6. Step

Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.

7. Step

While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.


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