These spiced pumpkin scones are a delightful treat, perfect for breakfast or an afternoon snack.
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and cardamom.
Whisking the dry ingredients ensures even distribution of the spices.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Cold butter helps create a flaky texture in the scones.
In a separate bowl, whisk together the egg, pumpkin puree, milk, and vanilla extract.
Ensure the wet ingredients are well mixed for a uniform dough.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Avoid overmixing.
Overmixing can result in dense scones, so mix gently.
Turn the dough out onto a floured surface, knead gently, and shape into a circle about 1 inch thick. Cut into 8 wedges.
Flouring the surface prevents the dough from sticking.
Place the wedges on the prepared baking sheet and bake for 20 minutes or until golden brown.
Spacing the wedges apart allows for even baking.
While the scones cool, mix the powdered sugar, milk, and vanilla extract to make the glaze.
Adjust the glaze consistency by adding more milk or powdered sugar as needed.
Drizzle the glaze over the cooled scones and serve.
Letting the scones cool prevents the glaze from melting off.
