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

Step 3

Whisk together pumpkin, buttermilk, and vanilla in a small bowl. Stir into 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, about 7 inches across and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular wedges. Place scones onto the prepared baking sheet.

Step 5

Make egg wash: Whisk together egg and milk in a small bowl until well combined. Brush over the tops of scones, then sprinkle heavily with coarse sugar.

Step 6

Bake scones on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the center 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, make icing: Combine powdered sugar, milk, molasses, ginger, and cinnamon in a small saucepan. Heat over medium-high heat and bring to a boil, about 5 minutes. Allow to cool partially for 3 to 5 minutes. Drizzle icing over scones; allow icing to harden before serving.