Oh yes my friends it is that time of year when the spicy warmth of pumpkin is everywhere. Like a large portion of the population I love Starbucks, what I don’t always love is the prices of baked goods. For the price of two you can buy enough ingredients to make a weeks worth for two people. This is where my search began.
Trolling around the internet like I do, I wanted to find a recipe similar to Starbucks Pumpkin Scones. I found one that had rave reviews and from a tried and trusted blogger Sweet Pea’s Kitchen. The recipes we have tried from her before were a great success. I knew these scones would be too. It was a complete success with just very slight changes, due to spices I had on hand.
My husband is the scone maker in our home, but I wanted to surprise him with these. I knew from the little tips he has told me how to make them turn out successful. It really is just as simple as not touching the mixture with your hands, and making sure you combine the wet/dry ingredients until just barely combined. If you over work the mixture the scones come out too cake like, and not brittle like a true scone.
It comes together quickly, and this recipe takes including cooking time less then 30 minutes. The hardest part is waiting for them to cool before you dive in. My husband was taunted by the smell of them cooking and picked a hot one off the tray when it came out. Good sign of a successful recipe.
- 2 c Flour
- 1/4 c Sugar
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Ground All Spice
- 6 tbsp Unsalted Butter, Cold, cut into 1-inch cubes
- 1/2 c Canned Pumpkin
- 3 tbsp half & half
- 1 large egg
Cream Cheese Glaze:
- 1 oz Cream Cheese
- 1 c Confectioners Sugar
- 1/2 tsp All Spice
- 1-2 tbsp Milk
Pre heat oven to 425°F. Line a large cookie sheet with a sil pat or piece of parchment.
In a medium size bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, all spice. Whisk to combine, and set aside.
In a small bowl combine the pumpkin, half and half, and egg. Whisk to combine and set aside.
Cut the cold butter into the flour mixture. You can use a food processer to do this step, or a pastry cutter which I used. When the flour butter mixture looks like bread crumbs, pour in the pumpkin mix and fold in gently until all the ingredients are just wet.
Pour half the mixture onto the center half of the cookie sheet. Put the remaining half of the scone mixture in the center half of the same cookie sheet on the opposite side. Shape each mixture into 1″ thick circle. With a sharp knife, cut each circle into 6-8 wedges like a pie.
Bake for 15-20 minutes until the edges take on a deep golden tint. Remove and let cool on the tray for 10 minutes. Use a sharp knife to recut your wedges and gently break them apart. Transfer the wedges to a wire rack placed on top of a piece of parchment paper to catch the glaze dripping.
After you have transferred the scones to the wire rack prepare your glaze mixture. In a small bowl combine the cream cheese, confectioners sugar, and spice. Add in one tbsp of milk and stir, add the additional tbsp and more if needed until reaches desired constancy. Drizzle the glaze over the scones, let set for 2 hours until the scones are completely cool and the glaze is dry. Store at room tempature in an air tight container for 1 week.
Slightly Adapted: Sweet Pea’s Kitchen