2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup cold unsalted butter
3/4 cup pumpkin puree
1/4 cup heavy cream
1 egg
Preheat the Oven: Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
Cut in Butter: Add cubed, chilled butter to the dry ingredients. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, heavy cream, and egg until smooth.
Incorporate Wet Ingredients: Pour the wet mixture into the dry ingredients. Stir until just combined—do not overmix!
Shape the Dough: Transfer the dough onto a lightly floured surface and form it into a circle about 1-inch thick. Cut into 8 wedges or use a cookie cutter for fun shapes.
Prepare for Baking: Place the scones on the prepared baking sheet, spacing them apart. Brush the tops with extra heavy cream.
Bake: Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.
Cool: Allow to cool on a wire rack while you prepare the glaze.
Prepare the Glaze: In a small bowl, mix powdered sugar with milk and a pinch of cinnamon until smooth. Drizzle over cooled scones.
