Homemade flaky scones full of flavor from real pumpkin and real vanilla, topped with a super simple glaze made with powdered sugar, Rodelle vanilla, and bourbon. Everything we love about fall wrapped up into one cozy pastry – brunch on chilly mornings, pumpkin and vanilla flavor, and bourbon glaze!
- 40 mins
- 8 servings
For the Scones:
- 2 cups all-purpose flour
- ½ tsp salt
- 2 and ½ tsp baking powder
- 1 and ¾ tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- ¼ tsp ground cloves
- ½ cup brown sugar, packed
- 3 TBSP granulated sugar
- 9 TBSP cold salted butter
- 2/3 cup canned pumpkin (not pumpkin pie mix!)
- ¼ cup + 1 TBSP milk
- 1 egg
- 1 TBSP Rodelle Gourmet Vanilla Extract
- 1 extra tablespoon milk for brushing the scones + raw sugar for sprinkling
For the Glaze:
- 4 TBSP salted butter, melted
- 2 TBSP real maple syrup
- Pinch of salt
- 1 cup powdered sugar
- 2 tsp bourbon
- 1 and ½ tsp Rodelle Gourmet Vanilla Extract
- Prep: Line a baking sheet with parchment paper. Preheat oven to 400 degrees F.
- Blot the Pumpkin: This is a simple technique that involves a paper towel and a plate. Measure your canned pumpkin onto a large dinner plate and blot it with a paper towel to absorb excess moisture. Do this four times (with four full paper towels). This is a SUPER important step to ensure that your scones will have a nice crisp buttery texture. We don't want the soft moist texture of muffins here - these are scones, after all. And pumpkin is a very liquidy ingredient - so it needs to be blotted so the excess moisture is removed.
- Make the scones: Whisk the dry ingredients together in a large mixing bowl (including the sugars). In a smaller bowl, whisk together the egg, blotted pumpkin, milk, and vanilla. Cut the cold butter into large chunks, and use a pastry blender, two forks, or your hands to cut it into the dry ingredients until you have pea-sized crumbs. They don't all need to be the same size. Gently stir in the wet ingredients, and stir until a dough forms. Using floured hands, gently work the dough into a ball. You may need to sprinkle a little extra milk in the bottom of the bowl where the driest crumbs like to hide.
- Next, place the ball of dough on the prepared baking sheet and gently flatten it, with your hands, into a 8-9 inch disc. Spray a large knife with cooking spray (it keeps the dough from sticking) and slice into 8 equal slices. Cover gently with a kitchen towel and chill in the fridge for 15 minutes.
- Bake: Bake for 20 minutes. Remove the pan from the oven, and carefully re-slice down the edges of the scones and nudge them apart a bit on the baking sheet, so the inside edges can crisp up. Return to the oven and bake for 12 more minutes. The scones should have a nice crisp sound when you tap the top part of them around the edge. You can add an extra minute or two if they seem like they need it.
- Make the glaze: Melt the butter. Whisk in the maple syrup, then the powdered sugar. Next, whisk in the bourbon and vanilla, and a tiny pinch of salt.
- Serve + Store: Drizzle glaze over the scones after they've cooled on the pan (or a rack) for 5-10 minutes. Enjoy right away! Scones are best while they're still warm out of the oven, but they can be stored on a plate, tightly covered with foil, at room temp for 2-3 extra days. Store extra glaze, covered, in the fridge. Reheat both for 10-15 seconds in the microwave as needed.
Note: This recipe was prepared for Rodelle by Stephanie @bluebowlrecipes.