Pumpkin Ginger Scones

Fall-inspired and full of delicious flavor, these pumpkin ginger scones are drizzled with a sweet and spiced icing that the whole family will love.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 363 Calories

Ingredients

• 1 tablespoon milk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons milk
• 1 large egg
• 1 tablespoon molasses
• 1 teaspoon pure vanilla extract
• 1 tablespoon coarse sugar, or as needed
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.33333334326744 cup brown sugar
• 0.5 teaspoon ground ginger
• 0.125 teaspoon ground nutmeg
• 0.5 teaspoon pumpkin pie spice
• 0.5 cup powdered sugar, or as needed
• 0.33333334326744 cup raisins
• 0.125 teaspoon ground cinnamon
• 0.25 cup chopped toasted pecans
• 0.5 cup unsalted butter, cut into pieces
• 0.5 cup pure pumpkin puree
• 0.33333334326744 cup buttermilk, or more as needed

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.

Step 3

Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together; do not overmix.

Step 4

Transfer to a lightly floured surface and knead gently, 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.

Step 5

Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.

Step 6

Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.

Step 7

While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.