These scones are sweetened just enough to highlight the earthiness of the pumpkin. Because it’s impossible to squeeze in enough pumpkin this time of year, it’s tucked into the glaze too. Lightly chopped pepita seeds serve as a natural sprinkle and crunch to the scone.
- 1/2 c. pumpkin puree (fresh)*
- 1/4 c. heavy cream
- 1 large egg + 1 yolk
- 1 c. + 1 tbsp. all purpose unbleached flour
- 1 c. white whole wheat flour
- 1/3 c. pure cane sugar
- 1 tbsp. brown sugar, packed
- 1 tbsp. aluminum-free baking powder
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. grated nutmeg
- 1/2 tsp. sea salt
- dash of cloves
- 6 tbsp. unsalted butter
- 1 1/2 tbsp. heavy cream
- 1 tbsp. pumpkin puree
- dash of cinnamon
- pinch of salt
- 3/4 c. powdered sugar
- 2 tbsp. pepita seeds, chopped (optional)
- In a measuring cup, whisk together pumpkin, cream, and eggs. Set aside.
- In a large bowl, whisk together flours, sugars, baking powder, cinnamon, ginger, nutmeg, salt, and cloves.
- Using a pastry knife or your fingers, cut butter into the flour mixture until it resembles coarse meal.
- Make a well in the center and pour in pumpkin mixture. Using a pastry fork and/or your hands, combine until dough just comes together. Overworking yields a tough scone.
- Line baking sheet with parchment paper or Silpat. Place dough on the baking sheet and form into a 6″ square (or so). Cut in thirds, then into thirds again, leaving you with 9 squares. (Lightly sprinkle hands with flour while pressing out to keep dough from sticking.)
- Using a pastry bench, loosen from the bottom and evenly place on the baking sheet.
- Place in freezer. Meanwhile preheat oven to 425 degrees.
- Once preheated, remove scones from freezer and bake for 15 minutes.
- Meanwhile, make the pumpkin glaze. Into a flat bottomed bowl, whisk together cream, pumpkin, cinnamon, and salt until evenly combined. Add in powdered sugar and whisk until no lumps remain. Once scones have cooled, dip or spoon glaze on to scone. Sprinkle with pepita seeds.
- Best served same day. Store lightly covered, if at all.
* Recipe was tested with fresh pumpkin. Canned pumpkin may yield a different texture. In general fresh pumpkin is a bit more watery. Omit extra tablespoon of flour if using canned.