Recipe courtesy of Ree Drummond

Pumpkin Scones with Coffee Glaze

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  • Level: Easy
  • Total: 1 hr (includes cooling and setting times)
  • Active: 20 min
  • Yield: 12 scones
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Ingredients

Scones:

Icing:

Directions

  1. For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with a baking mat or parchment paper.
  2. In a large bowl, combine the flour, brown sugar, baking powder and pumpkin pie spice. Stir to combine. Add the butter pieces, then use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs.
  3. In a second bowl, whisk together the pumpkin puree, cream and eggs. Pour into the flour mixture, stirring gently, until it all comes together into a dough.
  4. Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 1/2-inch-thick rectangle about 15 inches by 3 inches. Cut into 12 equal triangular wedges.
  5. Transfer the wedges to the prepared baking sheet, brush the tops with the extra cream and bake until poufy, set and just barely golden, 20 to 23 minutes. Allow to cool completely.
  6. For the icing: Sift the powdered sugar, then combine with the coffee and butter in a large bowl. Make sure the icing is thick but still pourable; add a splash more coffee if needed to thin.
  7. Spoon a very generous amount of the icing onto each scone and sprinkle each with the pumpkin pie spice. Allow the icing to set, about 10 minutes. The scones can be served at once or stored in airtight container at room temperature for 1 to 2 days.

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