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Pumpkin Ginger Scones
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Delicious pumpkin ginger scones with sweet, spiced icing - perfect for fall and family gatherings.
Ingredients:
  • 1 large egg
  • 0.33333334326744 cup brown sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon pumpkin pie spice
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, cut into pieces
  • 0.33333334326744 cup raisins
  • 0.25 cup chopped toasted pecans
  • 0.5 cup pure pumpkin puree
  • 0.33333334326744 cup buttermilk, or more as needed
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk
  • 1 tablespoon coarse sugar, or as needed
  • 0.5 cup powdered sugar, or as needed
  • 2 tablespoons milk
  • 1 tablespoon molasses
  • 0.125 teaspoon ground cinnamon
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
  • Combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg in a large bowl. Use a pastry blender or fork to cut butter into the mixture until it resembles coarse crumbs. Add raisins and pecans, and mix well.
  • In a separate bowl, combine pumpkin, buttermilk, and vanilla extract, whisking until smooth. Gently stir the mixture into the flour with a wooden spoon, combining just until the dough forms; avoid overmixing.
  • On a lightly floured surface, gently knead the sticky dough 4 to 5 times. Shape into a 7-inch circle that is 1 1/2 inches thick. Cut into 8 triangular wedges and place on the baking sheet.
  • In a bowl, combine the egg and milk to create a rich mixture. Brush the scones generously with the egg wash and sprinkle generously with coarse sugar for added sweetness and crunch.
  • Bake the scones in the preheated oven on the middle or top rack until they are golden brown and a toothpick inserted into the middle comes out clean, which should take about 20 minutes. Transfer the scones, still on the parchment paper, to a counter or wire rack to cool.
  • As the icing cools, mix powdered sugar, milk, molasses, ginger, and cinnamon in a small saucepan. Bring to a boil over medium-high heat for approximately 5 minutes. Let it cool slightly for 3 to 5 minutes. Drizzle over scones and let the icing set before serving.

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