Pumpkin Scones

This past weekend was so beautiful! My husband and I spent a wonderful Saturday morning walking the dogs around the downtown canal and enjoying an amazing Pumpkin Spice Latte from Starbucks. While we were in Starbucks I spotted the pumpkin scones and just had to have one! I mean seriously, what is better than a pumpkin spice latte and pumpkin scone on a crisp fall morning? This recipe, like many that I have posted, starts off like this: I am at a restaurant or bakery and try something truly amazing and I have to go home and recreate it. This is exactly what happened with this recipe, the second I bit into the moist pumpkin scone from Starbucks, it was on! I went home and searched for a pumpkin scone that could rival the one I had earlier in the morning. I could hardly wait for Sunday morning to try the recipe that I found. As the scones were baking, the smell coming from the oven was so fantastic that my husband and even my dogs were sticking around the kitchen! 🙂 These moist and delicious pumpkin scones, with the sweet taste of pumpkin and spices of fall, are brushed with a scrumptious powered sugar and drizzled with a spicy glaze. If you love pumpkin, this sweet and spicy scone is sure to please!

Pumpkin Scones

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Ingredients:

For the 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 cubes
• 1/2 cup canned pumpkin puree (NOT pumpkin pie filling)
• 3 tablespoons half-and-half
• 1 large egg

For the Powdered Sugar Glaze:

• 1 cup plus 1 tablespoon powdered sugar
• 2 tablespoons milk

For the Spiced Glaze:

 

 

• 1 cup plus 3 tablespoons powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ground ginger
• 1 pinch ground cloves

 

Directions:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
4. While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.
5. While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Source: adapted from Brown Eyed Baker