Glazed Buttermilk Pumpkin Scones

2 cups all purpose flour
8 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
6 tablespoons cold butter (cut up in small chunks)
1/2 cup canned pumpkin
3 tablespoons buttermilk
1 large egg


1 cup of powdered sugar (+ 1/2 additional cup if needed)
2 & 1/2 tablespoons buttermilk
1/4 teaspoon vanilla extract


1. Preheat oven to 425 degrees F. Line a baking sheet with a layer of parchment paper. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger in a bowl and stir.

2. Throw in the chopped butter and mix together with a pastry blender until the consistency is ‘crumb-like’.

3. In a separate bowl, whisk together the pumpkin, buttermilk and egg.

4. Fold the wet ingredients into the dry ingredients but do not over-stir.

5. Pour buttermilk mixture into flour mixture and stir only until it clumps together. Pour dough onto a lightly floured surface. Cover your hands with flour and knead the dough lightly-only once or twice. Re-flour surface if needed then flatten dough into a circle until it's about 1/2 inch thick. Cut dough into 8 equal pieces.

6. Brush the top of the scones with buttermilk then place on baking sheet with parchment paper.

7. Bake for 14-16 minutes until they are lightly browned. Remove from oven and place on cooling rack to cool.


1. Combine all ingredients until you reach a smooth consistency. If the glaze is too watery add more powdered sugar little by little.

2. Once the scones have cooled completely, coat the tops of the scones with the glaze. Allow glaze to harden before eating.