Step 1
Preheat your oven to 400F or 200C.
Step 2
In a bowl mix pumpkin puree, heavy cream, egg and vanilla until homogenoues.
pumpkin puree
120 gr pumpkin puree
heavy cream
100 gr heavy cream
pasture raised egg
1 pasture raised egg
vanilla paste
5 gr vanilla paste
Step 3
In a separate bowl, mix flour, brown sugar, salt, baking powder, pumpkin spice, and cinnamon until combined. Grate frozen butter on top and crumble with the flour until you get a sandy texture.
AP flour
250 gr AP flour
brown sugar
100 gr brown sugar
salt
5 gr salt
baking powder
2,5 gr baking powder
pumpkin pie spice
2 gr pumpkin pie spice
ground cinnamon
2 gr ground cinnamon
butter, frozen
113 gr butter, frozen
Step 4
Pour the wet ingredients mix into the dry ingredients and mix until combined.
Step 5
With floured hands, work the dough into a ball and transfer onto a floured work surface. Press into a disc shape, and cut into 8 equal triangle pieces.
Step 6
Transfer to a baking tray lined with a parchment paper and brush with heavy cream.
Step 7
Bake for 20-25 min.
Step 8
Let them cool to room temperature while you prepare the white icing- simply mix in a bowl all the ingredients until smooth. If too thin- add powdered sugar. If too thick- add heavy cream. Repeat the same method with the orange icing. Add the orange icing into a piping bag.
powdered sugar
120 gr powdered sugar
heavy cream
30 gr heavy cream
powdered sugar
100 gr powdered sugar
heavy cream
15 gr heavy cream
pumpkin puree
15 gr pumpkin puree
pumpkin spice
5 gr pumpkin spice
Step 9
Once the scones have cooled, dip them upside down in the white icing, then pipe a thin zig-zag line with the orange icing.
Step 10
YASSS!
