PUMPKIN GINGER SCONES

Pumpkin Ginger Scones image

Buttery sweet, spiced pumpkin scones with a sweet and spicy ginger icing drizzled over. Huge hit with the family.

Provided by Sandi R

Categories Scones

Time 1h

Yield 8

Number Of Ingredients 23

Ingredients

2 cups all-purpose flour
⅓ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon salt
⅛ teaspoon ground nutmeg
½ cup unsalted butter, cut into pieces
⅓ cup raisins
¼ cup chopped toasted pecans
½ cup pure pumpkin puree
⅓ cup buttermilk, or more as needed
1 teaspoon pure vanilla extract
1 large egg
1 tablespoon milk
1 tablespoon coarse sugar, or as needed
½ cup powdered sugar, or as needed
2 tablespoons milk
1 tablespoon molasses
½ teaspoon ground ginger
⅛ teaspoon ground cinnamon

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.
Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix.
Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.
Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.
Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.
While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.

Nutrition Facts : Calories 363 calories, Carbohydrate 52.7 g, Cholesterol 54.6 mg, Fat 15.2 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 7.9 g, Sodium 277.7 mg, Sugar 25.2 g