Pumpkin Walnut Scones with Spiced Glaze
Soft and moist pumpkin scones with warm spices and crunchy walnuts. Glazed with two kinds of glaze to give them a beautiful contrasting look. Perfect for fall or anytime of year. Wonderful served with a cup of coffee or tea.
Ingredients
Scones
- 2 cups Flour white wheat
- ½ cup Cane Sugar
- 1 Tbsp Baking powder
- ½ tsp Salt
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Cloves
- ¼ tsp Ground ginger
- ½ cup Cold butter unsalted
- ½ cup Chopped walnuts optional
- ½ cup Pumpkin puree canned
- 1 egg
- 2 Tbsp Milk
Glaze
- 1 cup Powdered sugar
- 2 Tbsp Milk
- ⅛ tsp Cinnamon
- ⅛ tsp Nutmeg
- 1 pinch Ground ginger
- 1 pinch Cloves
Instructions
For the Scones
- Preheat oven to 400°. Line a baking try with parchment paper.
- In a large mixing bowl combine the flour, sugar, baking powder, salt and spices.
- Cut in the butter with a pasty knife until the butter is in very small pieces and the flour is moistened (I usually use my fingers after I get the butter in little chunks) . Or grate the butter with a cheese grater, add to the flour and start by tossing to coat the butter pieces so they don't stick back together then mix with your fingers until the flour is moistened.
- Add the Walnut and toss until combined
- In a small bowl mix together the pumpkin, egg and milk until well combined. Add to the dry ingredients. Mix just until moistened. (the dough will be a little sticky)
- Turn onto a floured surface pat into a rectangle 4" x 12". Cut into 4 equal portions, then cut each portion diagonally so you have 8 triangles.
- Arrange on a baking try leaving 1 ½- 2 inches between each scone. Bake for 14-16 minutes or until browned and they look set on top. (It's easier for me to tell if they are browned by looking at the bottoms rather then the tops).
- Transfer to a cooling rack to cool for about and hour before glazing.
*For the glaze
- In a small bowl mix the powdered sugar and milk until smooth. Using a pastry brush, brush the glaze onto the top of the scones or dip the tops into the glaze and let the excess drip off before placing on a tray. (using about ¾ of the glaze)
- Let the scones set for 20-30 minutes or until the glaze is set on the top.
- Add the spices to the remaining glaze stir to combine. Drizzle onto the scones. Store loosely covered for up to a couple days.
Notes
*If you don't want to do the double glaze then mix the spices into the glaze at the beginning and glaze once.