Ingredients:

  • 2 ¼ cups All-Purpose Flour (spooned and leveled)
  • ½ cup Granulated Sugar
  • 1 tbsp Baking Powder
  • ½ tsp Baking Soda
  • ¾ tsp Fine Sea Salt
  • 1 ½ tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Ginger
  • 8 tbsp (1 stick) Cold Unsalted Butter, cut into ½-inch cubes
  • ¾ cup Cold Pumpkin Purée (not pie filling)
  • ¼ cup Cold Heavy Cream
  • 1 Large Egg, lightly beaten
  • 2 tbsp Heavy Cream (for brushing)
  • 1 ½ cups Powdered Sugar (sifted)
  • 2 tbsp Unsalted Butter (for glaze)
  • 2–3 tbsp Milk or Cream (for glaze)
  • ½ tsp Vanilla Extract
  • A generous pinch of Salt (for glaze)

Instructions:

  1. Whisk together flour, granulated sugar, baking powder, baking soda, sea salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
  2. Add the cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the dry mix until the largest pieces resemble small peas.
  3. In a separate small bowl, whisk together the pumpkin purée, cold heavy cream, and the beaten egg.
  4. Pour the wet mixture into the dry mixture. Gently fold everything together until just combined. Do not overmix; a shaggy dough is perfect.
  5. Turn the dough out onto a lightly floured surface. Gently pat it into a rough 1-inch thick square or circle. Wrap tightly in plastic wrap and chill for at least 45 minutes.
  6. Preheat oven to 400°F (200°C). Unwrap the chilled dough and gently pat it into a 1-inch thick round or rectangle. Use a 2-inch cutter to press straight down (do not twist!) to cut out 8 scones. Place them touching on the prepared baking sheet.
  7. Brush the tops lightly with the reserved 2 tbsp of heavy cream.
  8. Bake for 14–17 minutes, or until risen well and lightly golden brown on top. Transfer scones to a wire rack to cool completely before glazing.
  9. To make the glaze, melt the 2 tbsp of butter in a small saucepan over medium heat, swirling constantly until it browns and smells nutty. Remove immediately from heat.
  10. Whisk the warm brown butter (including solids) into the sifted powdered sugar, vanilla, and pinch of salt. Add milk/cream one tablespoon at a time until a thick but pourable consistency is achieved.
  11. Drizzle liberally over the completely cooled Spiced Pumpkin Scones. Let the glaze set slightly before serving.