Better-Than-Coffeeshop Pumpkin Scones recipe

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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

Nutrition Info

489 calories
carbohydrate: 88.2 g
cholesterol: 62.5 mg
fat: 13.2 g
fiber: 2 g
protein: 6.2 g
saturatedFat: 7.9 g
servingSize: -
sodium: 587.1 mg
sugar: 53.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Recipe Yield

12 scones

Recipe Note

I decided I no longer wanted to fork out big bucks for the autumn delight of pumpkin scones from that famous coffee chain. I went on a hunt for something I could make myself and got this beauty of a recipe. They're even softer than the ones I've loved from the store with the mermaid logo and way too easy to make. Serve with chai tea!

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