Pumpkin Scones

These moist pumpkin scones are crisp on the outside and soft on the inside – just the way a good scone should be. Each one is loaded with cozy cinnamon, ginger, nutmeg, and cloves.

RECIPE WITH PRINTABLE INSTRUCTIONS ► https://www.bakedbyanintrovert.com/pumpkin-scones/

For the scones
2 ½ cups (260 g) all-purpose flour
⅓ cups (73 g) light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon salt
½ cup (113 g) cold unsalted butter, cut into pieces
½ cup (120 ml) buttermilk
½ cup (122 g) pumpkin puree, fresh or canned
1 ½ teaspoons pure vanilla extract
2 tablespoons heavy cream


For the glaze
1 cup (120 g) confectioners’ sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
4 tablespoons heavy cream

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I cooked this for 3 DAYS!
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