How to Make Better-Than-Coffeeshop Pumpkin Scones - A Step-by-Step Guide

There's something undeniably cozy about a trip to the coffee shop on a crisp fall morning, but what if you could recreate that same experience at home? These Better-Than-Coffeeshop Pumpkin Scones are the perfect way to bring the flavors of the season into your kitchen. With a tender, crumbly texture and a spicy, sweet pumpkin flavor, these scones are sure to become a new go-to recipe for your autumn baking.

Whether you're whipping up a batch for a leisurely weekend breakfast or taking...

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Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr 25 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 12
  • Yield: 12 scones

  • 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

    489 cal.

    • Total Fat: 13g
    • Saturated Fat: 8g
    • Cholesterol: 63mg
    • Sodium: 587mg
    • Total Carbohydrate: 88g
    • Dietary Fiber: 2g
    • Total Sugars: 54g
    • Protein: 6g
    • Vitamin C: 1mg
    • Calcium: 175mg
    • Iron: 3mg
    • Potassium: 128mg