Pumpkin Scones Recipe With Bourbon Glaze

This pumpkin scones recipe with bourbon glaze is easy to make, but everyone wants seconds. Which is OK, because this scones recipe makes a lot!

Sipping warm coffee is the culprit behind making me think of muffins, or toast or better yet, this scones recipe.

I’m not a huge coffee drinker, but when I do, I like something to munch on between sips.

I don’t necessarily want something too terribly sweet, which scones are not.

Popular in Britain for a very long time, scones are a common take away item. (We say take out. They say take away.)

I love scones of all sorts and my British tea scones are as close to the real thing as you can get. Well, minus the clotted cream!

My other scones recipe is a maple glazed maple walnut scone that is really killer.

This is the season that my maple craving kicks in and I find my self craving these. You will also if you give them a try.

However in the name of scones research I decided something pumpkin, something orange, something different, might be worth trying.

Enter my new pumpkin scones recipe with bourbon glaze and glazed pecans. Well, yes please!

Manservant found himself quite often in the kitchen while I was baking these.

And he found himself stealing a few until I froze them for when the kids come home.

These moist and tender pumpkin scones with glazed pecans are perfect. Perfect with coffee or tea. Or perhaps a sip of bourbon.

The funny thing is that if you find yourself licking the glaze off of the spoon, well, the bourbon is apparent.

But when the glaze is drizzled on this orange pumpkin scone, it magically transforms itself and totally amps up the pumpkin flavor.

No one will know the bourbon is there, however they will recognize an addicting scone when they taste it!

Tips for baking my scones recipe:

1. Scones are meant to be moist, crumbly on the edges and a bit rustic in my opinion. Rustic? Scones can be shaped into squares or triangles or sliced into wedges or even dropped onto a baking sheet. Your choice. Just don’t overwork the dough or the scones will be tough and chewy, not exactly what you want a scone to be.
2. A combination of flours makes a scone taste more unique. However all scones are good, so I wouldn’t worry if you just use all purpose!
3. Use cold butter! One can grate the butter and then mix it in, or one can cut it into cubes and then use a pastry blender. My maple scones recipe even has a food processor method.
4. When adding the flour mixture to the wet mixture, do not over mix.
5. Chill the scones before baking. Chilling dough solidifies the butter so the scones do not spread too much. No one wants a flat scone.
6. Use fresh baking powder. Powder equals puff and that’s what baking powder does. It helps puff those scones up.
7. Feel free to mix things up a bit. No glazed pecans? Use plain toasted nuts of any sort. Well, maybe not almond for these. Use chocolate chips, white chocolate chips, peanut butter chips, raisins, dates and even blueberries. Create your own favorite scone.
8. Bake at the correct temperature. These will become more golden as they bake. Want them a bit crumbly? Bake them with the longer cooking time.

And there you have it. A great new scone recipe for our home and hopefully for yours also.

I’m not an addict when it comes to pumpkin, but I am an addict when it comes to these!

I hope you give them a try. They make the house smell so good. And they taste amazing.

If you need some other scones ideas, this triple chocolate scone from Inside BruCrew Life sounds like one I could sink my teeth into. And for Christmas this cranberry orange sour cream scone from Melissa’s Southern Style Kitchen sure would make my morning crew happy!

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Need some more scone ideas? I swear by my British scones recipe. It transports me back to my now long ago trip to London where we dined like royalty. Plus my friends always ask for both of these recipes!

British Scones

Maple Glazed Maple Walnut Scones with Maple Glaze

 

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