Better than Starbucks Pumpkin Scone
Baked to perfect these pumpkin scones are amazing and the perfect item to make all fall and winter, better than Starbucks pumpkin scones
Servings: 8 -12 servings
Ingredients
Pumpkin Scones
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 8 Tablespoons cold butter
- 1/2 cup canned pumpkin
- 3 Tablespoons heavy cream additional cream to brush tops with if desired
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Pumpkin Icing
- 1 cup powdered sugar
- 2 tablespoons water
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- orange Americolor food coloring
optional, use 1 1/2 teaspoon pumpkin pie spice for the batter instead of the individual spices for the batter and 3/4-1 teaspoon for the icing.
Instructions
- Preheat oven to 400°
- Combine flour, sugar, baking powder, salt, and spices in a large bowl.
- Cut in butter with a pastry knife, until the mixture is crumbly with no chunks of butter.
- In a separate bowl, whisk together pumpkin, milk, and egg.
- Fold wet ingredients into dry ingredients and form into a ball.
- Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle
- (about 9 inches long and 3 inches wide)
- Divide into three sections and then make each section into two triangles.
- It's optional to brush the tops of the scones with cream before baking for a nice sheen and crust on top.
- Bake on a parchment-lined cookie sheet for 15 minutes at 400 degrees. (10 minutes for small scones)
- Scones should begin to turn light brown, let cool on a rack.
Pumpkin Icing
- Mix powdered sugar and water together with spices and apply to scones when cooled. I applied the first coat of icing then colored the rest orange and drizzled over the tops.