Pumpkin Scones with Vanilla Bean Icing
Super soft, tall, and tender, these scones are flavored with the fall sweetness of pumpkin and generously drizzled in a blissful vanilla bean icing!
Ingredients
Pumpkin Dough:
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 Tablespoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 8 Tablespoons unsalted butter, cold*
- 2 ounces cream cheese, cut into small cubes
- ½ cup pumpkin puree
- ¼ cup heavy cream
- ¼ cup Greek yogurt or sour cream
- 1 egg
- 1 teaspoon vanilla
- 2 Tablespoons heavy cream or milk, for brushing scones
Vanilla Bean Icing:
- 2 cups powdered sugar
- 3-5 Tablespoons heavy cream
- 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
Instructions
Make the Dough:
- Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk the flour, both sugars, baking powder, spices, and salt together. Use a cheese grater to grate the butter on top of the dry ingredients. Add the cream cheese. Then use a fork or pastry blender to cut the butter and cream cheese into the flour. The mixture should resemble coarse crumbs.
- In a medium bowl, whisk the pumpkin, 1/4 cup heavy cream, yogurt (or sour cream), egg, and vanilla together until combined. Pour wet ingredients over the dry ingredients, and stir with a spatula until dough comes together. You might need to use your hands to mix the rest of the loose flour into the dough. Turn dough out onto a floured surface.
- Laminate the dough by shaping it into a rectangle. Fold it in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this process 2-3 more times before shaping the dough into an 8-inch disc that's about 1.5 inches tall. Using a sharp knife or bench scraper, slice into 8 even wedges. Place them on the baking sheet 2 inches apart. Chill in the refrigerator for at least 1 hour.**
- Preheat oven to 400ºF. Brush scones with heavy cream. Bake for 20-23 minutes or until golden brown around the edges and lightly browned on top. Remove scones from the oven and allow to cool at least 5 minutes before drizzling icing on top.
Make the Icing:
- In a medium bowl, whisk the powdered sugar, heavy cream, and vanilla bean paste together until smooth. Drizzle icing over scones. Serve and enjoy!
Notes
*I recommend freezing the butter for at least 20 minutes so that it's really cold.
**Scones can chill in the refrigerator overnight. The next morning, brush them with cream, top with the coarse sugar, and bake.
***Scones are best when served fresh on the day they're baked. Leftover scones keep well in an airtight container at room temperature for 2 days, or in the refrigerator for 5 days. Reheat scones in the microwave for 20-30 seconds.