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Better-Than-Coffeeshop Pumpkin Scones
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
130 minutes
Make homemade pumpkin scones with pumpkin puree and spices, no need to splurge at the coffee shop.
Ingredients:
  • 4 cups all-purpose flour
  • 0.75 cup white sugar
  • 3 tablespoons white sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground ginger
  • 0.75 cup cold butter
  • 1 cup canned pumpkin
  • 2 large eggs
  • 6 tablespoons milk
  • 1 (16 ounce) package confectioners' sugar
  • 0.25 cup milk
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1 pinch ground ginger
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) while you effortlessly line a baking sheet with parchment paper.
  • In a food processor, blend 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. Gradually add butter one tablespoon at a time until the dough is crumbly.
  • In a bowl, combine pumpkin, eggs, and 6 tablespoons milk, whisking until smooth. Fold the pumpkin mixture into the dough in the food processor and blend until a cohesive dough forms.
  • Form dough into a ball and gently flatten on a floured surface. Divide dough into 12 equal parts. Shape each portion into a pie-shaped piece by hand, each about 3/4-inch thick. Transfer scones to the baking sheet.
  • Bake in the preheated oven for 15 minutes until light brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for about 20 minutes.
  • In a bowl, mix confectioners' sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, a pinch of cloves, and a pinch of ginger until smooth. Drizzle the icing over the scones in a zigzag pattern. Allow to dry for about 1 hour before serving.

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