Double glazed pumpkin scones that are better, cheaper, and fresher than anything you'd find in a coffee shop! These scones clock in under 350 calories and offer up so much flavor! Perfect with coffee or tea for an easy going breakfast. This recipe was modified and adapted from Damn Delicious, I have linked her recipe in the notes section.
Preheat oven to 400 degrees. Combine dry ingredients in a bowl, add cold cubed butter to dry mix and use your hands or a pastry cutter to form coarse crumbs throughout. Mix together wet ingredients in a bowl and combine with dry.
Using extra flour if needed, roll out the scone dough and knead it 3-4 times. Press down dough into a uniform height, cut into two rectangles then 4 squares, then cut each square diagonally to form 8 triangles. Lay parchment paper onto a baking sheet and bake for 10-15 minute. Scones are done when a toothpick inserted comes out clean.
While scones bake, make the glazes. Make the white and spice glazes in separate bowls. Let scones cool for at least 30 minutes before glazing them. Apply the white glaze evenly over the entire scone, you may need to apply it twice to achieve a thick white glaze. Let white glaze dry and then add the spiced glaze. Drizzle or pipe the spiced glaze onto the scones.
Scones are best eaten after they have cooled and when the glaze has had a chance to harden. They are even better the NEXT day as the pumpkin flavor really has a chance to develop. Scones can be stored covered in the fridge. They can be eaten cold or room temp. Enjoy!
Recipe adapted from Damn Delicious.
Baking recipes are not kind towards substitutions so you have to follow the written recipe.
These scones are best when eaten room temp or cold, after glaze has set. They are especially delicious on the second day and have a much more pumpkin forward taste.