I recently discussed my love for breakfast sweets in my Apple Fritter Cookies post. There is just something about that initial sugar rush to my system first thing in the morning. They say breakfast is the most important meal of the day, right? Well, I like to start my day in a complete state of sugary euphoria. The problem is, most breakfast pastries are high in calories and not very filling. There is one breakfast pastry that is typically more dense, and less sweet than most: the scone. The humble scone is a pastry that is often overlooked at bakery counters. Generally speaking, scones are dry and dense. However, I decided to make a moist scone that was fit for breakfast time.
I admit I have fallen into the realm of using pumpkin this fall season. Pumpkin makes baked goods moist and flavorful without adding a lot of calories. These pumpkin scones with spiced glaze are deliciously moist and flavorful. The scones have a light glaze on them, which adds to the sweetness. The scones themselves aren’t very sweet, so the glaze does has that job. They have a perfect balance of sweetness. You can certainly omit the glaze and save some calories. However, the scone won’t be as sweet- which wouldn’t be a bad thing.
The dough for these scones comes together easily. To save time, I used pumpkin pie spice and cinnamon. I have listed some alternative spices below if you do not want to use pumpkin pie spice. I recommend using pumpkin pie spice if you don’t have the majority of spices needed. The scones and glaze have a wonderful spiced pumpkin flavor, much like a pumpkin pie flavor. Possibly the most challenging part of making the dough is cutting the butter. I used a fork and my fingers to cut the butter into the dry ingredients. I recommend looking this up if you have not cut butter into a recipe. The goal is to incorporate the butter into the dry ingredients so that there are no chunks of butter left. Just be careful if you use your fingers, as your body heat will melt the butter. I alternated using a fork and then my fingers.
Once fold the wet ingredients into the butter/flour mixture, you will pat the dough into a ball on a floured surface. Then, pat the dough into a rectangle. The dough should be no more than an inch thick, and should measure 9 inches long and 3 inches wide. If the dough is slightly bigger, that is fine. Just make sure it is in a rectangle or it won’t cut correctly. Once in a rectangle, cut the dough through the width into three equal sections.
Then, cut those sections diagonally to form two triangles. You should end up with six triangles after cutting the sections. Place the triangles on a baking sheet that has been sprayed with oil. Bake the scones for 10-16 minutes, flipping halfway through.
The scones should turn a light brown color and puff up larger when they are done. Place them on a cooling rack to cool them completely before adding glaze. When they are cool, mix the powdered sugar, milk, and pumpkin pie spice to form a glaze. I used a pastry brush to put the glaze on my scones, but you can also use a butter knife or spoon to drizzle the glaze on the scones. At this point, you can either devour the scones immediately, or let the glaze set up for a little bit. I won’t judge you either way. The scones are delicious at room temperature, but I microwaved my scones for 15 seconds to make them perfectly warm.
I had Samuel and a friend eat these before I did my jolly dance in honor of how delicious these were. They both loved them. And I love them too. They are perfect for breakfast and dessert. I should know, Samuel and I each had one for dessert and one for breakfast. I just can’t get over how delicious these are, and they are so easy to make. These would make a great addition to Thanksgiving or Christmas. I plan on making these a few more times this year because they are that good. I thought scones were hard to make, but I was so wrong. I cannot wait to make these again for more family and friends this fall!
Pumpkin Scones with Spiced Glaze
Total calories: 1,794
Servings: 6 scones
Ingredients for Scones:
- 2 cups all-purpose flour
- 7 tbsps Splenda granulated
- 1 tbsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 6 tbsp cold, unsalted butter
- ½ cup canned pumpkin
- 3 tbsp milk (I used 1% but any milk or soy milk would work fine)
- 1 large egg
Ingredients for Spiced Glaze:
- ½ cup confectioner’s sugar
- 3 tsps 1% milk (any milk or soy milk would work fine)
- 1 tsp pumpkin pie spice
Directions for Scones:
- Preheat oven to 425˚F. Lightly grease a baking sheet with cooking spray or line sheet with parchment paper.
- Stir together flour, Splenda, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, your fingers, or food processor, cut cold butter into the dry ingredients until mixture is crumbly and no chunks of butter are noticeable. Set aside.
- In a separate bowl, whisk together pumpkin, milk, and egg until smooth. Fold wet ingredients into dry ingredients. Form the dough into a ball.
- Lightly flour your work surface. Pat dough onto flour surface and form it into a thick rectangle (about 9 inches long and 3 inches wide). It should be no thicker than 1 inch. Use a pizza cutter or large knife to slice dough through the width of the dough to make three equal portions. Cut those slices diagonally so that you have 6 triangles of dough. Place on prepared baking sheet.
- Bake for 10-16 minutes. Flip scones halfway through to keep bottoms from burning. Scones should begin to turn a light brown. Place on wire rack to cool.
Directions for Spiced Glaze:
- Mix the powdered sugar and milk together until smooth.
- Add the 1 tsp pumpkin pie spice and mix again.
- When scones are completely cool, use a brush to cover the top of each scone with glaze. You can also drizzle or spread glaze over the top if you do not have a pastry/basting brush.
In order to cut the butter into the dry ingredients, I used a fork and my fingers. I crumble the flour and butter together briefly, and then I use a fork to mash some of the butter around. I repeated this until the butter chunks were not visible. Just be careful if you use your hands because the butter will melt due to your body heat. This is why I also used a fork and not solely my fingers.
You can omit the pumpkin pie spice from the glaze if you would like a normal glaze. It was also tasty before adding the pumpkin pie spice.
Ingredient substitutions for Scones:
3 tbsps half and half for 3 tbsp milk
7 tbsp sugar for 7 tbsp Splenda granulated
You can substitute the following spices for the pumpkin pie spice and cinnamon:
-½ tsp cinnamon
-½ tsp ground nutmeg
-1/4 tsp ground cloves
-1/4 tsp ground ginger