Pumpkin Scones

Best for last? Maybe;) Of all the pumpkin recipes I made throughout this week, I've had this one on my mind the longest.


Scones have always been an elusive baked good for me. I've made a few varieties before, but I've only ever made one that I was truly satisfied with. It's not that I don't get the flavor across: it's that dang texture. I try and hit the happy medium between too dry or too moist, or between over cooked and undercooked. But I continue on because I love scones just that much=)Pumpkin scones are pretty high up on my favorites list in the scone area. I enjoy Starbucks pumpkin spice scone, but I knew I could recreate it, and if not, better. I had this recipe bookmarked for AGES and now I finally tried it. It did not disappoint! I will say the looks of it aren't as clean cut as some, but I think that's the best part of a scone. It's rustic nature. The way a pie crust isn't supposed to look perfect, and yet that's what makes it so perfect.


The inside texture was fabulous too. I did have to keep them in almost ten minutes longer than the recommended time, but not a big issue. My oven isn't the best calibrated. I really and truly loved the spices. It tasted just the way you would want a pumpkin scone to taste. Like Starbucks', but better. And the spice glaze to go over top? It just helped to bring out the taste even more so!


Pumpkin Scones
from Brown Eyed Baker
Yield: 12 scones

For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:

(I actually skipped this. Not enough powdered sugar, and it just seemed like overkill)
1 cup plus 1 Tablespoon powdered sugar
2 Tabelspoons milk

For the Spiced Glaze:
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).