My husband suggested that I try making pumpkin scones, and he specially requested that I not hold back on any sugar or butter. His wish was granted, and I used the real stuff!! 😉 Which, really just meant that I didn’t use my organic sugars, or my kerrygold unsalted butter!

These glazed pumpkin scones were incredible! I searched on Pinterest for a recipe that I thought captured everything I wanted, and when I stumbled upon this recipe, I knew it was the one! There were a few things that I did slightly differently just because I didn’t have a few of the ingredients that the recipe called for.

They turned out just fabulous! After his first bite, my husband said that were “restaurant quality”…I’ll take that as a compliment. 😉

Ingredients for the Scones:
2 cups whole wheat flour
1/3 cup light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
3/4 tsp ground cloves
1/2 tsp ground nutmeg
8 tbsp (1 stick) salted butter, cold and cut into slices
1/2 cup organic canned pumpkin puree
1 tbsp light brown sugar
3 tbsp half and half
1 egg
1 1/2 tsp pure vanilla extract

1st Glaze:
1 cup sifted powdered sugar
2 tbsp half and half

—> whisk together in a small bowl.

2nd Glaze:
1 cup sifted powdered sugar
1 tbsp organic pumpkin puree
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp half and half

—> whisk together in a small bowl.

1. Pre-heat the oven to 400 degrees.
2. In a large mixing bowl, whisk together the flour, brown sugar (1/3 cup), baking powder, baking soda, cinnamon, cloves and nutmeg.
3. Place the sliced butter into the flour bowl and using your hands, combine it into the mixture. Do this until it becomes crumbly. Don’t leave any big butter chunks, and make sure all the ingredients have incorporated.
4. In a separate mixing bowl, whisk together the pumpkin puree, brown sugar (1 tbsp), half and half, egg, and vanilla extract. Stir this well.
5. Mix the wet ingredients into the dry ingredients until it becomes a ball.
6. Now, on a floured surface, roll out the dough into a rectangle, about a 1/2 inch thick. Use a pizza cutter to slice it into 12 triangles.
7. Place onto a baking sheet, greased or with parchment paper, and place in the oven for 10 minutes.
8. Take out when you can cleanly pull out a toothpick from the middle of a scone, and place on a cooling rack.
9. Once the scones are cool, you can dip them in the first glaze, top down, and then place back onto the cooling rack.
10. Now, once that glaze has dried, you can drizzle the second glaze on top of the first one with a spoon.
11. Enjoy!

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