Exclamation Mark! Why? because of pumpkin season, and that means pumpkin baked goods, among other pumpkiny things… and one of my favourite pumpkiny things: Pumpkin Scones.
Thank you to google for helping me stumble upon this Starbucks pumpkin scone copycat recipe from Cooking Classy and adjusted the recipe slightly.
PREP TIME: COOK TIME: TOTAL TIME: 40 min YIELD: 12
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 cup coconut palm sugar
- 3 tbsp granulated white sugar
- 1/2 cup cold unsalted butter or shortening
- 3 tbsp milk + 1/2 tbsp vinegar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp honey
- 1/2 cup and 1 tbsp pumpkin purée
- 3 tbsp cream cheese
- 1 1/2 cups icing sugar
- 1/4 tsp cream of tartar
- 1 tbsp (or as needed) milk
Pumpkin Spice Icing:
- 1 cup icing sugar
- 1 tbsp pumpkin purée
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp cream of tartar
- milk just as needed
- For Scones: preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don’t have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in centre.
- In a bowl whisk together chilled pumpkin purée, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
- Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 tbsp half and half then bake in preheated oven 13 – 15 minutes until tops are golden brown and toothpick inserted into centre comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
In small bowl, combine all ingredients and allow to sit for at least ~15 minutes before using. Use right away on pizza or as desired, keep refrigerated for 2-3 days, or (what I like to do) make a bigger batch of it then portion it out and freeze it for future use.
- For glaze: In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
- For pumpkin spice icing: In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.