Best 2 Iced Pumpkin Scones Recipes

Indulge in the delightful flavors of fall with our collection of iced pumpkin scones recipes. These delectable treats are perfect for any occasion, whether it's a cozy brunch with family or an afternoon tea party with friends. With three variations to choose from, there's a scone for every taste preference. From classic pumpkin scones with a sweet glaze to maple-glazed pecan scones with a hint of cinnamon, and decadent chocolate chip pumpkin scones with a rich chocolate drizzle, each recipe offers a unique twist on this autumnal favorite. Prepare to tantalize your taste buds with these irresistible iced pumpkin scones that are sure to be a hit.

Let's cook with our recipes!

ICED PUMPKIN SCONES

Iced Pumpkin Scones image

These scones are moist and sweet. They have a great pumpkin pie taste!

Provided by Cheri

Categories Bread Quick Bread Recipes Scone Recipes

Time 1h25m

Yield 8

Number Of Ingredients 21

Ingredients

2 cups all-purpose flour
¼ cup white sugar
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch squares
½ cup canned pumpkin
1 large egg
3 tablespoons half-and-half
1 cup powdered sugar, or as needed
2 tablespoons milk, or as needed
1 cup powdered sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine flour, 1/4 cup plus 3 tablespoons sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in the bowl of a stand mixer. Mix using the paddle attachment. Add butter to the bowl and toss using a spatula to ensure butter is coated in flour mixture. Mix until mixture resembles cornmeal with butter pieces no bigger than a pea, about 2 minutes.
Whisk pumpkin, egg, and half-and-half together in a bowl until blended. Fold pumpkin mixture into flour mixture until dough can be formed into a ball.
Turn dough out onto a lightly floured surface press with your hands into a long rectangle, 3/4- to 1-inch thick. Use a pizza cutter to cut dough into 4 rectangles. Cut each rectangle into 2 triangles. Place dough triangles onto the prepared baking sheet.
Bake in the preheated oven until scones begin to brown around the edges and on top, about 15 minutes.
Transfer scones to a wire rack to cool completely, about 20 minutes.
Mix powdered sugar and milk together in a small bowl, using more sugar or more milk to reach the desired consistency. Use a brush to spread glaze on the cooled scones. Allow to harden, about 10 minutes.
Meanwhile, mix powdered sugar, milk, cinnamon, nutmeg, ginger, and cloves together in a small bowl. Drizzle spiced glaze over the first glaze and allow to harden completely, about 10 minutes more.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 68.7 g, Cholesterol 48.8 mg, Fat 10.6 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 6.3 g, Sodium 348.9 mg, Sugar 42.7 g

MOIST PUMPKIN SCONES

Moist Pumpkin Scones image

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

Ingredients

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

Steps:

In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin or by using canned pumpkin puree.
If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
Be careful not to overmix the dough. Overmixing will make the scones tough.
Chill the dough for at least 30 minutes before baking. This will help the scones rise and prevent them from spreading too much.
Bake the scones until they are golden brown on top and a toothpick inserted into the center comes out clean.
Let the scones cool completely before glazing them. This will help the glaze set properly.
Serve the scones with your favorite toppings, such as butter, cream cheese, or whipped cream.

Conclusion:

These iced pumpkin scones are a delicious and festive fall treat. They are perfect for breakfast, brunch, or a snack. With their moist and fluffy texture, these scones are sure to be a hit with everyone who tries them. So next time you're looking for a pumpkin-flavored treat, give these iced pumpkin scones a try!