Pumpkin Scone Recipe – Just like Starbucks and super easy to make



Thursdays are our United Way breakfasts at work. I always want to bring something fun, creative and really tasty. Over the past 3 weeks I’ve made, cheese Danishes, pop tarts on sticks, pumpkin roll, and blueberry muffins. As you can tell, I don’t like making the same things twice. There are only a handful of recipes that I will make more than once. The things that qualify a recipe to go into the “repeat” file are: easy to prepare, takes basic ingredients, looks appealing, and tastes amazing.

Last night I had a stellar night in the kitchen, I made 2 recipes that will certainly go into the “repeat” file. This doesn’t happen very often, so I just had to brag about it for a minute.

The Pumpkin Scones recipe that I found is a replica of the scones that they make at Starbucks. I’ve had the scones from Starbucks, and they are one of my favorite pastry items. Those mini scones make me drool! I have always been skeptical about scones because I’ve had some BAD scones before. If you’ve ever had a bad scone, you know what I’m talking about. Let me give you a visual: Have you ever eaten a cracker and inhaled the crumbs on accident? Well, that’s exactly what a bad scone is like…dry as a cracker! Maybe scones are supposed to be dry. I don’t know. But, what I do know is that I don’t like them if they ARE dry, so this recipe is perfect. Not only is the dough moist (I said that for you Natalie), it is covered entirely in icing. And it’s not just one type of icing, it’s 2! How can you go wrong with that?

These are really easy to make. If you like the scones from Starbucks, then you will really like these. My youngest son told me to write, “these are really good” and my youngest daughter said, “I love your scones.” It’s not easy being a kid in my house. You have a mom that bakes something almost every night, and you can smell everything baking in the oven. But then she tells you that you can only have a sample because she has to take the rest to work. I’m going to have to double this recipe next time. It would have been enough for our family, but not enough to take to work as well. Sorry kids, more scones will be coming this weekend. I still have another cup of pureed pumpkin to use up!

Here are the step-by-step instructions with photos (full recipe follows):

Line a large baking sheet with parchment paper and preheat oven to 425 degrees.

In the bowl of a stand mixer, add 2 cups flour, ¼ cup plus 3 tbsp granulated sugar, 1 tbsp baking powder, ½ tsp salt, ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp ginger. Mix using paddle attachment.



Add 6 tablespoons of cold butter that has been cut into squares. Toss with a spatula to ensure that butter is coated with flour mixture.

Mix for about 2 minutes or until mixture looks like cornmeal with butter pieces being no bigger than a pea.



In a separate bowl, whisk ½ cup of pureed pumpkin, 3 tbsp half-and-half and 1 large egg until blended.



Fold pumpkin mixture into flour mixture until dough can be formed into a ball.

Turn dough out onto a lightly floured surface and shape into a long rectangle pressing the dough with your hands. The dough should be between ¾ and 1 inch thick. Use a pizza cutter to cut the dough into smaller rectangular sections and then cut those sections into triangles.



Place triangle dough onto parchment lined baking sheet(s) and bake for 15 minutes or until scones begin to brown around the edges and on top.



Remove scones from baking sheet and place on wire rack to cool. Allow scones to cool completely.



In small bowl, mix 1 cup powdered sugar with 2 tbsp milk. Add more sugar or milk to reach the desired consistency. Use a brush to spread on completely cooled scones. I glazed them twice.



Prepare spiced glaze while first glaze is hardening. In small bowl, mix 1 cup powdered sugar, 2 tbsp milk, ¼ tsp cinnamon, 1/8 tsp nutmeg, pinch of ginger and a pinch of cloves. Drizzle over the top of the first glaze.



Serve once the glaze has completely hardened, or eat them right away if you can’t wait!





Pumpkin Scones
Adapted from: Sweet Peas Kitchen

Ingredients

Scones:

2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch squares
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Powdered Sugar Glaze:

1 cup powdered sugar
2 tablespoons milk

Spiced Glaze:

1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:

Line a large baking sheet with parchment paper and preheat oven to 425 degrees.

In the bowl of a stand mixer, add flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mix using paddle attachment.

Add butter and toss with a spatula to ensure that butter is coated with flour mixture. Mix for about 2 minutes or until mixture looks like cornmeal with butter pieces being no bigger than a pea.

In a separate bowl, whisk pumpkin, half-and-half and egg until blended.

Fold pumpkin mixture into flour mixture until dough can be formed into a ball.

Turn dough out onto a lightly floured surface and shape into a long rectangle pressing the dough with your hands. The dough should be between ¾ and 1 inch thick. Use a pizza cutter to cut the dough into smaller rectangular sections and then cut those sections into triangles.

Place triangle dough onto parchment lined baking sheet(s) and bake for 15 minutes or until scones begin to brown around the edges and on top.

Remove scones from baking sheet and place on wire rack to cool. Allow scones to cool completely.

In small bowl, mix powdered sugar with milk. Add more sugar or milk to reach the desired consistency. Use a brush to spread on completely cooled scones. I glazed them twice.

Prepare spiced glaze while first glaze is hardening. In small bowl, mix powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Drizzle over the top of the first glaze.

Serve once the glaze has completely hardened, or eat them right away if you can’t wait!

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7 Comments (+add yours?)

  1. Tyra
    Sep 22, 2011 @ 11:40:51

    Ok, how about just passing some through the computer please. Thanks, now I am drooling on my keyboard and people are starting to stare!

    Reply

  2. mmrausch
    Sep 22, 2011 @ 12:10:35

    Wish I knew the nutritional facts….. Sounds yummy to me, but the amount made looked like I’d be eating them awhile if no one else in my house liked them?

    Reply

  3. Christina
    Oct 26, 2011 @ 22:59:05

    Oh man….These turned out great! I am so glad to hear that everyone enjoyed them! :)

    Reply

  4. Lauren
    Sep 22, 2012 @ 17:11:28

    Thoughts on adding chic chips?

    Reply

  5. Karla
    Oct 06, 2013 @ 03:13:44

    Just finished making these. Thank you for this great recipe!! They came out really delicious! The only thing I have to add is that when I made the second glaze I needed to add about a whole other cup of powdered sugar. It was really watery. I always ask for my scone from Starbucks warm so make sure you try it that way! They are so great!

    Reply

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