Pumpkin Scones

Once upon a time, my sister Jude got me hooked on Starbucks Pumpkin Scones. I was determined to make them myself, and found a recipe online that was pretty similar. I’ve done some modifying myself, and now these don’t taste as much like the Starbucks ones. But don’t worry. They’re better. I never buy them at Starbucks anymore because they look so unappetizing compared to mine. Try them, you will love them!

1 C all-purpose flour
1 C whole wheat flour
1/3 C sugar
1 Tbsp baking powder
½ tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
1/3 C cold butter
½ C canned pumpkin
3 Tbsp half-and-half
1 large egg

1. Preheat oven to 425°F.
2. Combine the dry ingredients in a large bowl. Using a pastry blender, cut the butter in until the mixture is crumbly and no big chunks of butter remain. Set aside.
3. In a separate bowl, whisk together pumpkin, half-and-half, and the egg. Fold this wet mixture into the dry ingredients. Form the dough into a ball – it’ll be sticky, so be prepared to get your hands dirty.
4. Pat the dough onto a lightly floured surface and form it into a 1-inch thick rectangle, about 9×3 inches. Slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. For smaller scones, cut each triangle in half again.
5. Place on parchment covered baking sheet, and bake for 12–15 minutes, until scones turn light brown. Cool on a wire rack.

Plain Glaze:
1/2 C icing sugar
1 T half-and-half
Whisk the powdered sugar and cream together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.

Spiced Glaze Drizzle:
To the remaining plain glaze, add:
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
pinch ground ginger
pinch ground cloves
icing sugar to thicken

Whisk the spices into the plain glaze,and add extra icing sugar if necessary to get a firmer consistency. When the plain glaze has dried, drizzle this thicker icing over each scone and allow the glaze to dry before serving (at least 1 hour).

Makes 6 large or 12 small scones

2 Responses to “Pumpkin Scones”

  1. Amy Says:

    These sound great! Think I might just have to try them. I love spicy baking.

  2. Allison Says:

    Mmm that picture looks sooo delicious! I will have to try these!

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