- 2 2/3 c. all-purpose flour, plus more for surface
- 1/3 c. granulated sugar
- 2 tsp. baking powder
- 2 tsp. pumpkin spice
- 1/2 tsp. kosher salt
- 1/2 c. (1 stick) cold butter, cut into cubes
- 2/3 c. canned pumpkin
- 3 eggs, divided
- Coarse sugar, for topping
- 1 c. powdered sugar
- 2 tbsp. whole milk
- 1 tsp. pure vanilla extract
For The Glaze:
1Preheat oven to 425° and line 2 medium baking sheets with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, pumpkin spice, and salt. Add butter and break down into pea-sized pieces with your fingers, two forks, or a pastry cutter.
2In a medium bowl, whisk together pumpkin and two eggs until smooth. Add wet mixture to dry and stir until dough comes together. Turn dough out onto a floured surface and divide into 2 rounds, both about 5″ in diameter. Cut each round into 6 even wedges and place on prepared baking sheets, about 1″ apart.
3Whisk the remaining egg with one tablespoon of water and brush tops of scone, then sprinkle with coarse sugar. Place scones in freezer for 30 minutes before baking.
4Bake scones until golden and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool.
5Meanwhile, make glaze. In a medium bowl, whisk together powdered sugar, milk, and vanilla. Drizzle over scones and serve.