Pumpkin Spice Scones with Cinnamon Spice Glaze

Soft and perfectly spiced, these scones will be your new favourite tea time treat.
Easy Serves
SKILL LEVEL 12 scones
For the scones
2 cups all-purpose flour
2 teaspoons Fleischmann's® Gluten-Free Baking Powder
1/3 cup white sugar
¼ teaspoon salt
2 tea bags Twining’s® Orange Cinnamon Spice tea
1/3 cup unsalted butter, cold and cubed
1 egg
3 tablespoons buttermilk (or mix 3 tablespoons of milk with ¼ teaspoon of vinegar, let sit 3 minutes)
½ cup pumpkin puree
Cinnamon spice glaze
½ cup of icing sugar
1 tea bag Twining’s® Orange Cinnamon Spice tea
¼ cup boiling water

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Mix flour, baking powder, sugar and salt in a mixing bowl. Cut open tea bags and add loose tea to dry mix.

Cut in butter with a fork or pastry blender until you have a breadcrumb consistency. Do not overwork.

Whisk the egg and buttermilk together, add in the pumpkin and mix well. Add into the flour mixture, stirring until just combined.

Divide dough into 2 parts. Turn each half onto a floured surface. Knead lightly with floured hands; shape each half into a 7” circle approximately 1” thick. Cut each circle into 6 wedges. Place wedges on an ungreased cookie sheet.

Bake for 18 minutes or until edges are golden brown and a toothpick inserted into the center comes out clean. Allow to cool on a wire rack before glazing.

To make glaze, steep one tea bag in boiling water for 5 minutes. Use 1 tablespoon of the steeped tea, add to icing sugar and stir to combine. Drizzle over scones, let set for 10 minutes.

Best enjoyed same day or stored in airtight container for up to 3 days.

Total Time
Bake Time 18 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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