Pumpkin Ginger Scones

Pumpkin Ginger Scones

Recipe by Sandi R from allrecipes.com

60 Mins.

Ingredients

8

8 servings

  • 2 cups all-purpose flour
  • ⅓ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ½ cup unsalted butter, cut into pieces
  • ⅓ cup raisins (Optional)
  • ¼ cup chopped toasted pecans (Optional)
  • ½ cup pure pumpkin puree
  • ⅓ cup buttermilk, or more as needed
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 tablespoon milk
  • 1 tablespoon coarse sugar, or as needed
  • ½ cup powdered sugar, or as needed
  • 2 tablespoons milk
  • 1 tablespoon molasses
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cinnamon

Instructions

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.
  • Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.
  • 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.
  • 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.

Nutritional Facts

Per 8 servings

  • Calories: 363
  • Carbohydrate: 53g
  • Fat: 15g
  • Fiber: 2g
  • Protein: 5g
  • Sugar: 25g

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