Pumpkin Ginger Scones
Description
Fall-inspired and full of delicious flavor, these pumpkin ginger scones are drizzled with a sweet and spiced icing that the whole family will love.
Ingredients
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2 cups all-purpose flour
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1/3 cup brown sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cinnamon
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1/2 teaspoon pumpkin pie spice
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1/4 teaspoon salt
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1/8 teaspoon ground nutmeg
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1/2 cup unsalted butter, cut into pieces
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1/3 cup raisins
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1/4 cup chopped toasted pecans
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1/2 cup pure pumpkin puree
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1/3 cup buttermilk, or more as needed
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1 teaspoon pure vanilla extract
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1 large egg
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1 tablespoon milk
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1 tablespoon coarse sugar, or as needed
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1/2 cup powdered sugar, or as needed
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2 tablespoons milk
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1 tablespoon molasses
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1/2 teaspoon ground ginger
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1/8 teaspoon ground cinnamon
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Mix together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg in a large bowl until well combined. Cut butter into flour mixture with a pastry blender or fork until mixture resembles coarse crumbs. Stir in raisins and pecans until incorporated.
3
Whisk together pumpkin, buttermilk, and vanilla in a small bowl. Stir into flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix.
4
Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle, about 7 inches across and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular wedges. Place scones onto the prepared baking sheet.
5
Make egg wash: Whisk together egg and milk in a small bowl until well combined. Brush over the tops of scones, then sprinkle heavily with coarse sugar.
6
Bake scones on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.
7
While cooling, make icing: Combine powdered sugar, milk, molasses, ginger, and cinnamon in a small saucepan. Heat over medium-high heat and bring to a boil, about 5 minutes. Allow to cool partially for 3 to 5 minutes. Drizzle icing over scones; allow icing to harden before serving.