Description
After eating a delicious pumpkin scone from my favorite coffee shop, I went home and played around with a base recipe until I came up with what I believe to be a fabulous copy!
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 3 tablespoons cold butter
- 3 tablespoons shortening
- ¾ cup canned pumpkin
- 1 egg
- 2 tablespoons half-and-half
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Mix flour
- white sugar
- baking powder
- 1 teaspoon cinnamon
- salt
- nutmeg
- cloves
- and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly.
- Mix pumpkin
- egg
- and half-and-half together in a separate bowl; stir into flour mixture just until combined. Turn dough onto a floured work surface and shape into a 1/2-inch-thick square. Cut dough into pizza-like wedges and arrange on the prepared baking sheet.
- Bake in the preheated oven until lightly browned
- 10 to 15 minutes. Transfer scones to a wire rack to cool.
- Whisk confectioners’ sugar
- milk
- 1/4 teaspoon cinnamon
- and pumpkin pie spice together in a bowl; drizzle over scones.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8