Name: Better-Than-Coffeeshop Pumpkin Scones recipe
Ingredients: 4 cups all-purpose flour;¾ cup white sugar;3 tablespoons white sugar;2 tablespoons baking powder;1 teaspoon salt;1 teaspoon ground cinnamon;1 teaspoon ground nutmeg;½ teaspoon ground cloves;½ teaspoon ground ginger;¾ cup cold butter;1 cup canned pumpkin;2 large eggs;6 tablespoons milk;1 (16 ounce) package confectioners' sugar;¼ cup milk;½ teaspoon ground cinnamon;¼ teaspoon ground nutmeg;1 pinch ground cloves;1 pinch ground ginger

All Recipes Bread Quick Bread Recipes Scone Recipes

Ingredients

4 cups all-purpose flour ¾ cup white sugar 3 tablespoons white sugar 2 tablespoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon ground cloves ½ teaspoon ground ginger ¾ cup cold butter 1 cup canned pumpkin 2 large eggs 6 tablespoons milk 1 (16 ounce) package confectioners' sugar ¼ cup milk ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 pinch ground cloves 1 pinch ground ginger

Nutrition Info

489 calories carbohydrate: 88.2 g cholesterol: 62.5 mg fat: 13.2 g fiber: 2 g protein: 6.2 g saturatedFat: 7.9 g servingSize: - sodium: 587.1 mg sugar: 53.7 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine flour, 3/4 cup plus 3 tablespoons white sugar, baking powder, salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon ginger in a food processor. Add butter 1 tablespoonful at a time, mix until dough is crumbly.
Whisk pumpkin, eggs, and 6 tablespoons milk together in a bowl. Fold pumpkin mixture into dough in the food processor, blend until a dough forms.
Shape dough into a ball and pat out on a lightly floured surface. Split the dough in half repeatedly to make 12 equal portions. Shape portions into pie-shaped pieces by hand, about 3/4-inch thick each. Place scones onto the prepared baking sheet.
Bake in the preheated oven until light brown, about 15 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
Combine confectioners' sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger in a bowl. Mix until smooth. Drizzle icing over scones in a zigzag pattern. Let dry before serving, about 1 hour.

Recipe Yield

12 scones

Recipe Note

I decided I no longer wanted to fork out big bucks for the autumn delight of pumpkin scones from that famous coffee chain. I went on a hunt for something I could make myself and got this beauty of a recipe. They're even softer than the ones I've loved from the store with the mermaid logo and way too easy to make. Serve with chai tea!

Alternatives to this recipe

Better-Than-Coffeeshop Pumpkin Scones