Pumpkin Scones

Jenn Clayton
Oct 14, 2024
2 min read

Starbucks dupe alert!!!! The PERFECT Fall treat!! Drizzled with a glaze - perfection!!

RECIPE:

2 cups all-purpose flour

1/2 cup brown sugar sub (I use Sukrin Gold) to order: https://netrition.com/JC10 Use the code JC10 for 10% off!

2 tablespoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon all spice

1/4 teaspoon cloves

1/2 cup light cold butter diced

1/2 cup canned pumpkin

5-7 tablespoons whole milk

1 large egg

1 teaspoon vanilla extract

Glaze

1 cup confectioners sugar sub

2-3 tablespoons milk

1 tablespoon soft butter- light

1. Line a baking sheet with parchment paper, set aside.

2. Preheat the oven to 400.

3. In a large bowl combine the flour, brown sugar, baking powder, spices and salt. Cut in the butter until the mixture resembles coarse crumbs. You can use a pastry blender or two knives to do this.

4. In another bowl, whisk the eggs, pumpkin and 5 tablespoons of heavy cream. Add to the dry ingredients and mix until just moistened. The dough shouldn't be went but should hold together, if it is too dry add a little more cream.

5. Pour the dough out onto a heavily floured surface and form a circle. I made two circles so that I could make smaller scones.

6. Using a bench scraper or a sharp knife cut each circle into 8 wedges. Add the wedges to the parchment lined pan. Make sure to leave room between the scones as they will expand.

7. Using a pastry brush, and the leftover cream baste the scones with the heavy cream. If you are not making the glaze sprinkle with granulated sugar.

8. Bake at 400 for 12-15 minutes for the mini-scones and 20-25 minutes for the large scones. You want the scones to be golden and not over cooked. You can check for doneness with a toothpick as well.

9. Remove from oven and let cool.

10. While waiting for the scones to cool mix together the softened butter, milk and powdered sugar until you have a glaze.

11. Drizzle the scones with the glaze and sprinkle with chopped candied or plain pecans.