got some canned pumpkin leftover from one of the other 15974116 pumpkin recipes you've made (or have book marked to make) already? then whip up these scones!
and if you're thinking to yourself "hm, i hope these taste like those scones from that-super-fancy-seattle-based-coffee-shop" then you're wrong. they don't. they're a million times better. soft and super moist with the perfect blend of spices. like the cupcakes, only in breakfast form.
i love a good scone. and for me, the perfect one is thick - at least two inches tall. instead of rolling and cutting with a biscuit cutter, i form the dough into a small and tall circle and then cut into wedges. there's nothing worse than a pancake scone.
pumpkin spice scones
adapted from almost every pumpkin scone recipe i found online
30 minutes, makes 8
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into small cubes
1/2 cup canned pumpkin puree (not pie filling)
3 tablespoons half & half
1 egg, beaten
- preheat oven to 425F and line a sheet pan with parchment or use a silicone baking mat.
- whisk flour, sugar, baking powder, and all spices together in a large bowl. using your fingers or a pastry blender, cut the butter into the flour mixture until the mixture is crumbly, similar to really coarse sand.
- in a separate bowl, whisk the pumpkin, half & half, and egg together.
- add the wet ingredients to the dry and mix just until combined.
- turn the dough out onto a cutting board (it shouldn't be wet enough to stick to the board, but if it does, add a bit of flour). form into a loose ball and flatten into a circle about 1 to 1 1/2 inches thick. cut into eight wedges and place (so they aren't touching each other) on the baking sheet.
- bake 12-15 minutes, until light brown. cool on a wire rack. drizzle with spice glaze when cool.
1 cup powdered sugar
1 tablespoon + 1 teaspoon (a splash) of milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
- whisk the sugar and spices together. add the milk 1 teaspoon at a time until thin enough to not completely hold it's shape. drizzle over cooled scones.