Ingredients
Scale
- 2 cups all-purpose flour
- ¼ cup white sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 8 Tablespoons cold butter, cut into chunks
- ½ cup pumpkin pureé
- 1/4 cup buttermilk
Cinnamon Sugar Topping
- 2 Tablespoons white sugar
- 1 teaspoon cinnamon
For the glaze:
- 1 cup powdered sugar
- 1 Tablespoon pure maple syrup
- 1–2 Tablespoons heavy cream or milk
Instructions
- In a large bowl combine the flour, sugar, baking powder, salt, and spices.
- Add the cold butter chunks and stir gently to coat them with the flour mixture. Use a pastry cutter or two knives to break the butter up until it resembles small peas.
- Make a well in the middle of the bowl and add the pumpkin and buttermilk. Use a spatula or wooden spoon to moisten the ingredients and then use floured hands to knead everything into a scraggly dough.
- Turn the dough onto a floured surface and knead a few times until all the dry bits come together.
- Flatten the dough into a rectangle and roll out to about 9×13, trying to keep it as smooth and even as possible. Make sure the surface is floured and your dough isn’t too sticky.
- Combine the cinnamon and sugar and sprinkle it evenly over the dough.
- Fold the top 1/4 over, and then fold 2 more times until you have a long and thin rectangle of dough.
- Cleanly cut the dough once down the middle, then into quarters, and finally each quarter diagonally to make 8 scones.
- Transfer them to a cookie sheet and pop it into the freezer while the oven preheats to 375F.
- Bake for 18-20 minutes or until golden with the tops feeling firm. Cool on a wire rack.
- Prepare the glaze by stirring all the ingredients together. Drizzle over the warm scones and enjoy!