These golden pumpkin scones are the perfect treat. Made with the spices of fall, then drizzled with glaze and topped with candied pecans.
Good morning friends.
In honor of Queen Elizabeth II and the first day of Fall just days away I decided to make scones. Not just any scones but pumpkin scones flavored with all of the spices of fall. Cinnamon, nutmeg, ginger, and allspice, are all added to the dough, then mixed up, baked and drizzled with sweet glaze and topped with candied pecans.
My day is starting a little slower today, as it has the last 10 days. Like many I have been captivated by the coverage of Queen Elizabeth II, not just of her funeral but of all of the stories and history surrounding her rein and of the UK.
Did you get up early for the funeral? Me too.I was glued to my iPad watching SkyNews(thank you Kim) I was texting with my mother, and Kim and Juliet who were also up and watching.
As much as this was a state funeral it was also a private family funeral and there were so many personal touches. Two of my favorites; the Queens’ corgis’ and Emma her 24 year old horse, with one of the Queens’ Hermes scarves draped on the saddle.
Those personal touches along with many others were a reminder that the Queen was a woman, wife, mother, grandmother and great grandmother as well as friend and monarch.
Pumpkin Scones with Glaze topped with Candied Pecans
You don’t need to go to the bakery or your local cafe for a delicious scone. These pumpkin scones are easy to make, delicious and perfect with a cup of your favorite coffee or tea.
What is a scone?
There is contentious debate about what a scone is, and wether or not it is the same as a biscuit. A scone is a traditional baked good, made with wheat or oat-meal flour, butter, a leavening agent and baked on a pan. They are slightly sweet, often times, but not always have dried fruit like currants and sometimes even nuts or chocolate, and an egg wash. Served with tea or as part of a cream tea with clotted cream, jam and butter.
How to Make Pumpkin Scones
Making pumpkin scones is basically the same as making regular scones.
- You simply mix the butter, flour, spices, and salt together in a bowl until crumbly.
- Then add the egg, cream, and pumpkin which have been combined in a separate bowl.
- Gently mix together
- Dump the mixture onto a well floured surface and shape into a circle.
- Cut the circle into wedges and place on a pan.
- Bake, let cool a bit.
- Make the glaze, drizzle on scones and top with pecans.
- Enjoy with a cup of tea. You can serve with butter or jam.
Everyone has their favorite recipe for scones and this recipe is an adaptation of several that I have used in the past. If you have a favorite recipe, please share.
More on Scones
Buckingham Palace shared a copy of Queen Elizabeths’ favorite scone recipe. This recipe is the scone that is served at the garden parties, if you have been lucky enough to be invited to one let us know how they compare.
Dawn Perry wrote an an article for Bon Appetit, A Scone is Not a Biscuit, that had me laughing out loud.
Biscuits and Scones: 62 Recipes from Breakfast Biscuits to Homey Desserts, an excellent cookbook to add to your collection.
Get yourself a cup of coffee, or tea, and a scone or two and sit a spell, relax and enjoy.
Have a wonderful day! Don’t forget you can find me on Instagram and Facebook too! Or sign up to receive posts by email!
- 2 cups all-purpose flour
- 1/2 cup brown
- 2 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon all spice
- 1/4 teaspoon cloves
- 1/2 cup cold butter diced
- 1/2 cup canned pumpkin
- 5-7 tablespoons heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup confectioners sugar
- 2-3 tablespoons milk
- 1 tablespoon soft butter
- 1. Line a baking sheet with parchment paper, set aside. 2. Preheat the oven to 400.3. In a large bowl combine the flour, brown sugar, baking powder, spices and salt. Cut in the butter until the mixture resembles coarse crumbs. You can use a pastry blender or two knives to do this. 4. In another bowl, whisk the eggs, pumpkin and 5 tablespoons of heavy cream. Add to the dry ingredients and mix until just moistened. The dough shouldn't be went but should hold together, if it is too dry add a little more cream.5. Pour the dough out onto a heavily floured surface and form a circle. I made two circles so that I could make smaller scones. 6. Using a bench scraper or a sharp knife cut each circle into 8 wedges. Add the wedges to the parchment lined pan. Make sure to leave room between the scones as they will expand. 7. Using a pastry brush, and the leftover cream baste the scones with the heavy cream. If you are not making the glaze sprinkle with granulated sugar.8. Bake at 400 for 12-15 minutes for the mini-scones and 20-25 minutes for the large scones. You want the scones to be golden and not over cooked. You can check for doneness with a toothpick as well. 9. Remove from oven and let cool. 10. While waiting for the scones to cool mix together the softened butter, milk and powdered sugar until you have a glaze. 11. Drizzle the scones with the glaze and sprinkle with chopped candied or plain pecans.
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