Easy Pumpkin Scones (Printable Version)

Tender pumpkin scones blending cinnamon, nutmeg, and ginger, topped with a simple sweet glaze.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/3 cup brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon ground ginger

→ Wet Ingredients

07 - 1 cup canned pumpkin puree
08 - 1/2 cup heavy cream
09 - 1 large egg

→ Icing

10 - 1 cup powdered sugar
11 - Milk or water, as needed

# Step-by-Step Guide:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk flour, baking powder, brown sugar, cinnamon, nutmeg, and ginger until well incorporated.
03 - Add pumpkin puree, heavy cream, and egg to the dry mixture; blend until just combined without overmixing.
04 - Turn dough onto a floured surface, knead gently until cohesive, then form an 8-inch diameter disk about 1 inch thick.
05 - Slice the disk into 8 equal wedges and arrange them evenly on the prepared baking sheet.
06 - Bake for 15 to 20 minutes until golden brown; remove and allow to cool slightly.
07 - Mix powdered sugar with milk or water to desired consistency and drizzle over warm scones.

# Additional Notes:

01 - Ensure not to overmix the dough to maintain tender scones.

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