I made the decision that I no longer wanted to shell out a lot of money for the seasonal treat of pumpkin scones from that well-known coffee shop. I looked for something I could make myself and found this gorgeous recipe in the process. They are far too simple to create and far softer than the ones I have adored from the shop with the mermaid logo. With chai tea, please!
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 25 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 12 |
| Yield: | 12 scones |
Ingredients
- 4 cups all-purpose flour
- ¾ cup white sugar
- 3 tablespoons white sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¾ cup cold butter
- 1 cup canned pumpkin
- 2 large eggs
- 6 tablespoons milk
- 1 (16 ounce) package confectioners’ sugar
- ¼ cup milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch ground cloves
- 1 pinch ground ginger
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine flour, 3/4 cup plus 3 tablespoons white sugar, baking powder, salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon ginger in a food processor. Add butter 1 tablespoonful at a time; mix until dough is crumbly.
- Whisk pumpkin, eggs, and 6 tablespoons milk together in a bowl. Fold pumpkin mixture into dough in the food processor; blend until a dough forms.
- Shape dough into a ball and pat out on a lightly floured surface. Split the dough in half repeatedly to make 12 equal portions. Shape portions into pie-shaped pieces by hand, about 3/4-inch thick each. Place scones onto the prepared baking sheet.
- Bake in the preheated oven until light brown, about 15 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Combine confectioners’ sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger in a bowl. Mix until smooth. Drizzle icing over scones in a zigzag pattern. Let dry before serving, about 1 hour.
Nutrition Facts
| Calories | 489 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 587 mg |
| Sugars | 54 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
We thought the amount of frosting was too much and it needed flavor. We added vanilla and salt to help the taste. The scones needed more pumpkin flavor. Next time we will add Moore pumpkin and maybe some pumpkin spice.
I made it, not impressed… needs more pumpkin than the recipe requires, bland and the texture not what I expect in a scone (?) had to try it though. I doctored it up with pumpkin puree in the glaze.
I made it! They are AWESOME!!! Love this recipe!!
Excellent…great flavor.