These pumpkin scones are soft and moist on the inside with a pleasant crunch on the outside. They're perfectly spiced, full of fresh pumpkin flavors, and topped with cinnamon icing.
In a bowl of an electric mixer, combine all dry ingredients and mix well.
In a separate bowl combine buttermilk, pumpkin extract, and pumpkin puree and whisk until blended.
Chop cold butter into small slices and add to the dry ingredients. Mix the dry ingredients and butter on low speed until it looks like coarse crumbs.
With the mixer still mixing on low speed, pour in pumpkin puree mix into the flour mixture and mix until just combined.
Take the dough out onto a lightly floured surface. Knead just a few times and shape it into a circle that's about 1 1/2 inches thick.
Cut the circle like a pie, into 8 pieces.
Transfer the pieces onto a greased or parchment paper covered baking sheet.
Bake for about 22-24 minutes. Remove from the oven and let them cool to room temperature before adding the glaze.
Smaller scones:
Note, that you can also make 16 smaller scones by cutting the dough into 16 pieces instead. Bake smaller scones for about 18 minutes.
Cinnamon icing:
Place powdered sugar into a shallow bowl and whisk in cinnamon.
Warm up heavy whipping cream in a microwave for 5-7 seconds and see it's not. If it's not hot, warm it for a few more seconds. Be careful not to overheat!
Whisk hot cream into the powdered sugar until smooth.