BETTER-THAN-COFFEESHOP PUMPKIN SCONES

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Better-Than-Coffeeshop Pumpkin Scones image

I decided I no longer wanted to fork out big bucks for the autumn delight of pumpkin scones from that famous coffee chain. I went on a hunt for something I could make myself and got this beauty of a recipe. They're even softer than the ones I've loved from the store with the mermaid logo and way too easy to make. Serve with chai tea!

Provided by Shawna Hambly

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 2h10m

Yield 12

Number Of Ingredients 19

4 cups all-purpose flour
¾ cup white sugar
3 tablespoons white sugar
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
¾ cup cold butter
1 cup canned pumpkin
2 large eggs
6 tablespoons milk
1 (16 ounce) package confectioners' sugar
¼ cup milk
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves
1 pinch ground ginger

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine 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 in a food processor. Add butter 1 tablespoonful at a time; mix until dough is crumbly.
  • Whisk pumpkin, eggs, and 6 tablespoons milk together in a bowl. Fold pumpkin mixture into dough in the food processor; blend until a dough forms.
  • Shape dough into a ball and pat out on a lightly floured surface. Split the dough in half repeatedly to make 12 equal portions. Shape portions into pie-shaped pieces by hand, about 3/4-inch thick each. Place scones onto the prepared baking sheet.
  • Bake in the preheated oven until light brown, about 15 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • Combine confectioners' sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger in a bowl. Mix until smooth. Drizzle icing over scones in a zigzag pattern. Let dry before serving, about 1 hour.

Nutrition Facts : Calories 489 calories, Carbohydrate 88.2 g, Cholesterol 62.5 mg, Fat 13.2 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 7.9 g, Sodium 587.1 mg, Sugar 53.7 g

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