My favourite season is not complete without a pumpkin scone, spiced perfectly and iced with cream cheese glaze.
This recipe is great in that you can prep them in advance, freeze and bake fresh when needed.
Yield 20
Mis en Place
600g All Purpose Flour 5g Salt 178g Brown Sugar 30g Baking Powder 150g Unsalted Butter 115g Buttermilk 115g Pure Pumpkin Puree 125g Whole Egg 5g Vanilla Extract 5g Cinnamon 5g Nutmeg 3g Clove
Glaze
115g Cream Cheese
56g Unsalted Butter
300g Powdered Sugar
5g Vanilla Extract
Method
Step 1
Cut the butter into 1/2" cubes and keep cold until ready to use.
Step 2
Combine the flour, salt, sugar and baking powder in a stand mixer with a paddle attachment.
Step 3
Add the cold, cubed butter to the dry ingredients while mixing with a paddle attachment.
Mix until the butter has fully incorporated.
Step 4
In a bowl, combine the buttermilk, pumpkin puree and whole eggs.
Add the liquid ingredients to the dry ingredients and mix until just combined.
Step 5
Turn dough onto table and shape into a rectangle about 2" thick.
Wrap the scone dough and let it rest in the cooler for a minimum of 1hr and up to 24 hrs.
Step 6
Once chilled, roll dough out to 1” thick.
Cut the scones into 3" squares (for a total of 9 squares) and then cut each square diagonally across.
Re roll end cuts to get an additional few scones.
Step 7
Pre Heat Oven to 375 degrees Convection.
Brush scones with egg wash before baking.
*Combine whole egg with a few drops of milk/cream.
Step 8
Bake until golden, roughly 8 minutes.
While baking make glaze by combining cream cheese, butter, powdered sugar and vanilla extract.
Step 9
Once cooled, dip scones in glaze and sprinkle with additional spices.
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