Pumpkin Scones With Coffee Glaze

Store leftover pumpkin scones on the counter for up to two days at room temperature.

Pumpkin scones with coffee glaze. Leftover scones can be re-warmed in a low temperature oven for that freshly baked taste. Using a spoon drizzle the glaze over the cooled scones. If youre looking to capture Autumn in a single dessert look no further.

In a large measuring cup or a small. Chill in a cold refrigerator for about 20 minutes. Then transfer the baking sheet to the oven and bake for 13-15 minutes or until the scones are lightly golden on top and cooked through.

Bake in the preheated oven until lightly browned 10 to 15 minutes. These Pumpkin Scones are flaky but soft and tender and covered in the most delicious and flavorful cinnamon pumpkin glaze. Use pumpkin puree which is 100 pumpkin not canned pumpkin pie mix as it has been sweetened Dont overwork the dough as it will make the scones hard not soft and moist If the dough.

If youre a pumpkin lover then dont go another minute without these flaky pumpkin scones topped with a decadent maple glaze. Combine the glaze ingredients and drizzle the glaze over the scones. The earthy warm fragrance of cinnamon ginger allspice and cloves meets sweet pumpkin and nutty brown butter in a tender scone.

In a large bowl whisk together the flour sugar baking powder salt and pumpkin pie spice. Use a chefs knife to cut the circle into 8 even slices. Perfect with a hot cup of coffee on a crisp Fall morning.

Pumpkin Scone Dough Consistency. While the scones are baking make the coffee glaze. Place the scones on wire racks to cool for 10 minutes.