Double Glazed Spiced Pumpkin Scones

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These scones are so yummy and way better than in any coffee shop!


2 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher Flake Sea Salt
2 teaspoons Pumpkin Pie Spice Blend
8 tablespoons (1 stick) cold unsalted butter
1/2 cup pumpkin puree
1 tablespoon molasses - optional but definitely worth it
3 tablespoons half and half
1 large egg
2 teaspoons Madagascar Bourbon Islands Vanilla extract

Sugar Glaze:

1 cup powdered sugar, sifted
1 to 2 tablespoons half and half

Pumpkin Spice Glaze:

1 cup powdered sugar, sifted
1 tablespoon pumpkin puree
1 teaspoon Pumpkin Pie Spice Blend
1 to 2 tablespoons half and half


For the scones:

Preheat oven to 350º F and move rack to the middle of the oven.

Line a baking sheet with parchment paper or grease baking sheet to prevent sticking.

Whisk the flour, sugar, baking powder, baking soda, salt and Pumpkin Pie Spice together until blended.

Cut the butter into small pieces and use a pastry cutter to cut the butter into the flour until the mixture resembles small pea-sized bits of butter or place flour mixture and butter in food processor and pulse three to four times until the mixture resembles small pea-sized bits.

In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended.

Stir the pumpkin mixture into the flour and butter mixture until a soft dough forms. Transfer the dough to a floured surface. Knead three to four times until it comes together.

Divide the dough into two equal portions. Flatten each portion of dough into a round on the parchment paper, about 1 1/2-inches thick. Cut each into 6 triangles with a knife, and pull the triangles slightly away from one another leaving about 1/2-inch in between.

Transfer scones to the baking sheet then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely.

Making the glazes: 

For the simple sugar glaze, add the sugar to a medium bowl then add one tablespoon of half and half. Stir then judge the consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick, add a little more half and half (a little goes a long way, here). If it is too thin, add a little more powdered sugar.

In another bowl, make the pumpkin spice glaze. Combine the sugar, pumpkin puree, Pumpkin Pie Spice Blend and one tablespoon of half and half. Stir and check consistency. Adjust the same way as you would the simple glaze.

To finish:

Dip each cooled scone directly into the simple sugar glaze then place glazed side up back onto the cooling rack.

Use a spoon to drizzle a zigzag pattern of the pumpkin spice glaze across each scone. Wait 15 minutes or until the glaze has set then enjoy!

Store baked and glazed scones covered with plastic wrap. Refrigerate if storing them for more than a day so your glaze will stay firm and in place. Remove from refrigerator and bring to room temperature for 10-15 minutes before enjoying.


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