Pumpkin Scones with Cinnamon Sugar Glaze

These delicious Pumpkin Scones with Cinnamon Sugar Glaze are the perfect Thanksgiving breakfast! 

Pumpkin Scones with Cinnamon Sugar Glaze - I Say Nomato

Hello, I’m Cristina from I Say Nomato, and Happy Thanksgiving!


No, you’re not crazy. This coming weekend is Canadian Thanksgiving, which is almost exactly like American Thanksgiving, just without the funny hats. I don’t complain though, it just means I have an excuse to pin delicious Thanksgiving food for even longer!

And really, what is more ‘Thanksgiving’ than pumpkin? It’s so versatile. There’s the classic Pumpkin Pie, pumpkin custards, soups… and now these scones.

They’re so easy to throw together, you’ll want them every morning! Adapted from my dear friends, Rombauer, Rombauer and Becker (HA! I wish!) and the Joy of Cooking, these scones are incredibly simple.

First, sift together your dry ingredients, the flour, baking powder, sugar and salt.

Pumpkin Scones with Cinnamon Sugar Glaze - I Say Nomato

Then cut your cold butter into the dry ingredients until only pea-sized pieces remain.

Pumpkin Scones with Cinnamon Sugar Glaze - I Say Nomato

In a small bowl, beat your two eggs. Add your pumpkin and heavy cream, and dump them into a well in the centre of your dry ingredients. You want to handle it as little as possible. The more you do, the tougher it will be, so you want to fold the wet ingredients with the dry as effectively as possible from the outside in.

Dump onto a floured surface, and pat it flat, about an inch thick.

Pumpkin Scones with Cinnamon Sugar Glaze - I Say Nomato

Cut into classic wedges, or whatever you would like!

Pumpkin Scones with Cinnamon Sugar Glaze - I Say Nomato

Bake in the oven until brown on the outside. Don’t be weirded out by the bubbles at the bottom as it’s baking, those will stop when it’s all baked through!

Pumpkin Scones with Cinnamon Sugar Glaze - I Say Nomato

Let cool for at least 10 minutes. In a small bowl, mix your sugar, milk and cinnamon. Dribble over your scones. Oooooh mama.

Pumpkin Scones with Cinnamon Sugar Glaze - I Say Nomato

These are amazing. They’re not too sweet, with that punch of pumpkin that will really get you in the Thanksgiving mood! They’re amazing with tea, coffee, or all on their own.

Pumpkin Scones with Cinnamon Sugar Glaze - I Say Nomato

The outside will have just that little bit of crispness, the inside soft and moist… deeelicious!

Happy Thanksgiving!

Pumpkin Scones with Cinnamon Sugar Glaze

Ingredients

  • SCONES:
  • 2 cups all purpose flour
  • 2 1/4 tsp baking powder
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1/4 cup cold butter
  • 2 large eggs
  • 1/3 cup pumpkin
  • 1/2 tsp cinnamon
  • 1/4 tsp each ginger, all-spice and cloves
  • 1/3 cup heavy cream
  • CINNAMON SUGAR GLAZE:
  • 1/4 cup icing sugar
  • 1-2 Tbsp milk
  • 1/2 tsp cinnamon

Instructions

  1. Preheat your oven to 450°.
  2. Sift together your flour, baking powder, sugar and salt. If you don't have a sifter, just pour them through a large sieve.
  3. Cut in your cold butter with a pastry blender or 2 knives, or even a fork if that's what you've got, until it is broken into pea-sized pieces.
  4. In a bowl, beat 2 eggs. Remove 2 Tbsp of the egg mixture and set aside for later.
  5. Mix your pumpkin, cinnamon, ginger, all-spice, cloves and heavy cream in with the remainder of the eggs.
  6. Make a well in your dry ingredients, and pour the pumpkin egg mixture into it. You want to handle the dough as little as possible, so fold the dry ingredients into the wet in as few strokes as you can, while having it still be mixed, about 15-20.
  7. Dump the dough onto a floured surface, and pat it flat until it's about an inch thick.
  8. Cut in wedges, and put on an ungreased baking sheet.
  9. Brush the eggs you had set aside over the tops of the scones.
  10. Bake for about 15 minutes. Let cool at least 10 minutes.
  11. In a small bowl, mix the sugar, cinnamon, and add the milk a little bit at a time, until your glaze is the right consistency. It should flow off the spoon, but still be thick enough to hold shape for a second or so when you drip it back into the bowl.
  12. Drip the glaze over the scones.
http://mycookingspot.com/pumpkin-scones-with-cinnamon-sugar-glaze/

 

Pumpkin Scones with Cinnamon Sugar Glaze - I Say Nomato

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An avid lover of all things East Coast and delicious, Cristina blogs at I Say Nomato, a site dedicated to exploring and inventing nightshade-free food. Her recipes range from traditional Nova Scotian fare to Northern Italian family recipes to decadent cakes, with a focus on cooking from scratch with local, in-season ingredients. When she's not experimenting in the kitchen, she can be found curled up with a good book or planning her next adventure.

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