Heavenly Pumpkin Scones
Copy cat Starbucks pumpkin scones. These are moist pumpkin flavored scones with a glaze and pumpkin spiced drizzle. Perfect with a cup of coffee on a fall day.
Ingredients
For the scones:
- 2 ¼ cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ⅓ cup light brown sugar packed
- ½ cup unsalted butter cold, cut into small cubes
- ¾ cup canned pumpkin
- 3 tbsp heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp honey
For the glaze:
- 1 cup powdered sugar
- 4-5 tbsp heavy cream
For the pumpkin spiced drizzle:
- 2 tbsp canned pumpkin
- ¾ cup powdered sugar
- ¼ tsp cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- 1 tbsp heavy cream
Instructions
- To make the scones, in a medium bowl combine flour, baking powder, baking soda, salt, spices and brown sugar. Whisk together. Add butter and cut in using a pastry cutter until it resembles coarse crumbs.
- In a small bowl whisk together pumpkin, heavy cream, egg, honey and vanilla extract. Add wet ingredients into butter flour mixture. Using a wooden spoon gently incorporate ingredients until completely combined, taking care not to overmix dough.
- Turn dough out onto a lightly floured work surface and pat into an 8 inch circle. Using a pizza cutter or knife, cut in half, then in half again. Cut each quater in half one more time equaling 8 evenly shaped wedges.
- Line a baking sheet with parchment paper or Silpat. Gently place dough wedges onto tray 2 inches apart. Place in fridge for 30 minutes to allow the dough to relax and harden up the butter. Preheat oven to 425° while dough is refrigerating. When dough is ready, bake for 12 minutes or until tops are lightly golden. Let cool on baking sheet for 5 minutes then move to a wire rack to finish cooling.
- To make the glaze, add heavy cream and powdered sugar to a small bowl. Mix with a spoon until smooth and creamy. Glaze should not be runny but rather a thick consistency like softened butter (spreadable but will hold its shape). Add additional cream as needed if too thick. Gently spread glaze onto the tops of the cooled scones with an offset spatula or the back of a spoon. Leave at room temperature to set.
- To make the spiced drizzle, add pumpkin, powdered sugar, cream and spices to a small bowl and mix until completely combined. Put drizzle into a small zip lock bag and seal. Make a very small cut in one corner of the bag. Drizzle over each scone. Allow to set at room temperature.
- Store in an airtight container.