Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 cup packed light-brown sugar
- 3 tbsp granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup + 1 tbsp canned pumpkin puree
- 3 1/2 tbsp buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp honey
- 1 tbsp half and half
- 1 cup powdered sugar
- 2 tbsp half and half (optional)
- 3/4 cup powdered sugar
- 1 tbsp pumpkin puree
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1 tbsp half and half
Steps
- Heat the oven to 425 F and line a baking sheet with parchment.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and granulated sugar in a bowl.
- Cut in the butter, then whisk the pumpkin, buttermilk, egg, vanilla, and honey in another bowl.
- Stir the wet mixture into the dry mixture, shape it into a round, and cut it into eight wedges.
- Bake the wedges for 18 to 20 minutes, until firm and cooked through.
- Cool the scones, then whisk the powdered sugars with the half-and-half, pumpkin, and spices before drizzling both glazes over them.
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