1 h 30 min

Step 1

Preheat your oven to 400F or 200C.

Step 2

In a bowl mix pumpkin puree, heavy cream, egg and vanilla until homogenoues.

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.

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.

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!