Pumpkin-Ginger Flavored Scones

Ingredients 0/18

Step 1

Gently heat your oven to 400°F and lining a baking sheet with parchment paper. In a big bowl, mix together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg. Cut in the cold butter using a pastry cutter or a fork until the mixture looks like coarse crumbs. Then, stir in the raisins and pecans.

Step 2

In a separate bowl, whisk together the pumpkin, buttermilk, and vanilla. Pour this into the dry ingredients and gently mix with a wooden spoon just until the dough comes together—be careful not to overwork it. Turn the sticky dough out onto a lightly floured surface and knead it a few times, maybe 4 or 5, just to bring it together.

Step 3

Pat the dough into a circle about 7 inches wide and 1½ inches thick. Cut it in half, then cut each half into 4 wedges so you end up with 8 scones. Place them on your prepared baking sheet. In a small bowl, whisk the egg and milk together, then brush this over the tops of the scones and sprinkle generously with coarse sugar.

Step 4

Pop the scones in the oven on the middle or upper rack and bake until they’re golden brown and a toothpick comes out clean, about 20 minutes. When they’re done, slide the parchment paper with the scones onto a counter or wire rack to cool.

Step 5

While the scones cool, make the icing by combining powdered sugar, milk, molasses, ginger, and cinnamon in a small saucepan. Heat it over medium-high until it boils, which should take around 5 minutes. Let the icing cool for a few minutes before drizzling it over the scones. Wait for the icing to set before digging in.