Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Electric grinder for spices, coffee, dried herbs
Aluminum-free baking powder — no metallic taste in baked goods
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Electric grinder for spices, coffee, dried herbs
Aluminum-free baking powder — no metallic taste in baked goods
You're reading one of recipes available free. Full library with Gastronome.
preheat the oven to 425 degrees f and line a baking sheet with a silicone mat or parchment paper. in a large mixing bowl, whisk the flour, brown sugar, baking powder, pumpkin pie spice and salt together to aerate them. gently stir in the pumpkin puree, coffee creamer and vanilla until a soft dough starts to form. turn out the dough on to a clean, floured surface. knead the dough for 4 to 5 turns to bring it together into a uniform ball. gently flatten the ball and pat it out into thin circle. use a knife to cut the circle into 8 equal wedges. do this by quartering the circle and then cutting each quarter in half. transfer the wedges to the lined baking sheet and bake the scones for 14-15 minutes. while the scones bake, prepare the simple glaze. simply combine the powdered sugar, maple syrup and pumpkin pie spice in a shallow bowl and stir it all together until it becomes a smooth glaze. when the scones are done, take them out and let them cool on the sheet for a minute. take each slightly cooled scone and dip the tops of them in the glaze to coat them. transfer them to a rack to finish cooling. make sure there is a sheet of aluminum foil underneath to catch the drippings. it makes clean up so much easier. serve with some great tea or coffee for an amazing breakfast treat or afternoon snack!