I can’t believe it’s Monday again. I’ve been so busy now that I’m back to work that I just couldn’t think of a post for my blog this week. I thought I would share one of my favourite baking recipes. Pumpkin Scones. And since it’s October, it’s that time of year when they taste that much better 🙂
These are so yummy. If you like pumpkin spice recipes I guarantee you will love these. This is a copy cat recipe to the Starbucks Pumpkin Scones. Enjoy!
- 2 C all-purpose flour
- 7 TBSP sugar
- 1 TBSP baking powder
- 1/2 TSP salt
- 1/2 TSP ground cinnamon
- 1/2 TSP ground nutmeg
- 1/4 TSP ground cloves
- 1/4 TSP ground ginger
- 6 TBSP cold butter
- 1/2 C canned pumpkin
- 3 TBSP half-and-half
- 1 large egg
- 1 C powdered sugar
- 2 TBSP whole milk (2% is fine too)
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl combine flour, sugar, baking powder, salt, and spices. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and without butter chunks. (What I did was combine all dry ingredients in the food processor then added my butter and mixed with the food processor. It works great!) Now set aside.
- In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball. (I used my mixer for this step and it was a lot faster. For me it took too long to combine all the ingredients by hand.)
- Pat out the dough onto a lightly floured surface. Form into about a 1-inch thick rectangle. (This doesn’t need to be precise.) Use a large knife or pastry cutter to slice the dough twice through the width, making three equal rectangles. Now cut those three slices diagonally through the middle so that you have 6 triangular slices of dough. Place on prepared baking sheet.
- Bake for 14–16 minutes. They should be a golden brown around the edges. Take out and cool.
- While they are cooling prepare the icing. The directions say to wait until cooled to drizzle the icing on but I like the icing to melt onto the scones while they are still warm. I drizzle the icing on with a pastry brush.