Pumpkin Spice Scone Recipe

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Place a wire rack nearby to cool baked scones.

Chill a metal or glass bowl and the butter briefly in the fridge if the butter has softened; cold butter is important for flaky scones.

Combine dry components

In the chilled bowl, whisk together 2.5 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tsp baking powder, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves and 1/2 tsp fine salt until evenly distributed.

Incorporate butter

Add 1/2 cup (cold, cubed) unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 6-10 passes with a cutter). Work quickly to keep the butter cold.

In a separate small bowl, whisk together 3/4 cup canned pumpkin purée, 1 large egg, 1 tsp vanilla extract and 1/4 cup whole milk or heavy cream until smooth and slightly glossy.

Form the dough

Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Using a flexible spatula, fold the mixture until the dough just comes together. If using add-ins, fold in 1/2 cup toasted chopped nuts and/or 1/4 cup dried cranberries at this point. The dough will be slightly sticky but should hold together; if too dry, add up to 1-2 tablespoons more milk; if too wet, sprinkle up to 2 tablespoons more flour (add sparingly).

Turn the dough out onto a lightly floured surface and gently pat into a 7-8 inch (18-20 cm) round about 1-inch (2.5 cm) thick. Avoid overworking to keep scones tender.

Using a sharp knife or bench scraper, cut the round into 8 equal wedges. Transfer wedges to the prepared baking sheet, spacing about 1 inch apart. For a neater edge, place wedges on a parchment square or chill the tray for 10 minutes before baking.

Brush the tops of the scones lightly with a little milk or cream to encourage browning (reserve a teaspoon if desired). Sprinkle a pinch of cinnamon-sugar if you like.

Bake in the preheated 400°F (200°C) oven for 14-18 minutes, rotating the pan halfway through, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove from oven and transfer to a wire rack to cool slightly for 10-15 minutes before glazing or serving warm.

While scones cool, whisk together 3/4 cup powdered sugar, 1 tablespoon milk or cream, 1/2 tablespoon maple syrup (optional) and 1/8 tsp ground cinnamon until smooth. If glaze is too thick, add a few drops more milk; if too thin, add a little more powdered sugar.

Drizzle or brush the glaze over slightly cooled scones. Let glaze set for 10 minutes before serving.