Monster Face Pumpkin Scones (Printable version)

Spiced pumpkin scones topped with playful monster faces using colorful glaze and candy eyes.

# List of ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup packed light brown sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves

→ Wet Ingredients

10 - 1/2 cup cold unsalted butter, cubed
11 - 1/2 cup pumpkin purée
12 - 1/4 cup whole milk
13 - 1 large egg
14 - 1 teaspoon pure vanilla extract

→ Decoration

15 - 1 cup powdered sugar
16 - 1-2 tablespoons milk for glaze
17 - Food coloring (orange, green, black, purple)
18 - Candy eyes, mini chocolate chips, or colored sugar pearls

# Directions:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in large bowl.
03 - Add cold butter cubes to flour mixture. Cut in using pastry cutter or fingers until mixture resembles coarse crumbs.
04 - Whisk pumpkin purée, milk, egg, and vanilla extract in separate bowl until combined.
05 - Pour wet ingredients into dry ingredients. Mix just until combined. Do not overmix.
06 - Turn dough onto lightly floured surface. Pat into 1-inch thick circle. Cut into 8 wedges.
07 - Place wedges on prepared baking sheet. Bake 16-18 minutes until golden and firm. Cool completely.
08 - Mix powdered sugar with 1-2 tablespoons milk until smooth. Divide into bowls and tint with food coloring.
09 - Spread or drizzle colored glaze over each scone. Add candy eyes and decorations before glaze sets to create monster faces.

# Expert Advice:

01 -
  • The warm pumpkin spice combination feels like autumn in every bite
  • Watching faces come to life on each scone brings joy to anyone who decorates them
  • These freeze beautifully so you can bake ahead and decorate later
02 -
  • Cold butter is nonnegotiable for flaky scones, so pop it in the freezer for 10 minutes if your kitchen is warm
  • Overmixing develops gluten and makes scones tough, so stop as soon as the dough comes together
  • Completely cooled scones are essential because warm dough will melt your glaze right off
03 -
  • Work quickly when cutting in butter to keep it from softening in your warm hands
  • Space scones at least 2 inches apart on the baking sheet so they bake evenly
  • Apply the glaze with the back of a spoon for rustic drips that look extra spooky

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