Pumpkin Spice Scones

With two cans of pumpkin in my pantry and a husband begging for a pumpkin treat, I scoured Pinterest before coming across this recipe and knew I had hit the jackpot. These “Starbucks knockoff” pumpkin scones are even better than the “real” thing and were approved by my whole family.  A few times. 😉

Below are my adaptations.

Ingredients

• 4¼ cup flour
• ¾ cup sugar
• 2 Tbsp baking powder
• 1 tsp salt
• ½ tsp ground ginger
• ½ tsp ground cloves
• ¾ tsp nutmeg
• 2 tsp cinnamon
• ¾ cup butter, cold, cut in cubes
• 1 cup canned pumpkin puree
• 1/2 cup heavy cream
• 2 eggs

• 1 cup powdered sugar
• 5 Tbsp heavy cream

• 1 cup powdered sugar
• ½ tsp cinnamon
• ½ tsp allspice
• 4 Tbsp heavy cream

Instructions:

1. Preheat oven to 425*
2. In mixer, using paddle attachment, mix flour, sugar, baking powder and spices. Add in cold butter cubes and mix until crumbly.
3. In small bowl, mix the pumpkin, heavy cream and egg with a whisk. Slowly add in pumpkin mixture and mix until thoroughly combined.
4. Divide dough in half, and form the dough into a 12×5 inch rectangle. If it’s too sticky, using hands, mix in enough flour so it is easier to shape.
5. Cut dough into triangles by making three vertical cuts (you should now have 3 rectangles. Then, make one horizontal cut across the middle of the entire thing. Then, cut each square in half horizontally making 12 triangles. See picture below.  I use a pizza cutter.
6.  Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree oven for about 13-15 minutes. Repeat with other half of dough.
7. Cool on rack. Make sugar glaze by whisking the sugar with heavy cream. Using a brush, paint the tops of each scone with the glaze.
8. To make the cinnamon glaze, whisk all the ingredients together until smooth. Pour into a ziploc bag and cut the corner. Drizzle the glaze over all the scones. Allow to dry (about 15 minutes). Eat and enjoy!

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