So, I know I just made you some pumpkin cake, but I have one more pumpkin recipe for you. Actually, I have a million more, but I promise to space them out a bit from now on. But these are just too good not to share.
A few weeks back, I stopped at for a coffee, and the pumpkin scones they had caught my eye. I didn’t buy one, and I’ve had them on my brain ever since. So after a few searches I happened to find a recipe on one of my favourite sites, and so I knew I just had to make them. Plus, they are supposed to taste just like the ones from Starbucks. I made just few changes to the actual scones, and the glaze, and I think they turned out terrific.
I whipped these up quickly Saturday morning to take on a visit to my parents home that day, and we were all blown away with how good they were! I’ve never had the ones from Starbucks, so I don’t know how they compare, but these were amazing. Even better than I could have imagined.
Now you will have to indulge me for a minute while I share a few cute photos with you of Aiden. This past week, my brother went to Portugal for a vacation, and we wanted to send some family photos to share with family there. So, I decided to do a little photoshoot. Well taking pictures of an almost 3 year old proved harder than I thought. Clearly, Aiden didn’t want to look into the camera, but I managed to get some cute action shots of him “bustin’ a move”. HA.
I did manage to get one smirky smile in there.
Thank you for indulging me. Now, back to the scones.
They’re moist, and full of pumpkin flavour. Have a nice warmth from the spices. And the glaze, well, what can I say? Perfection. The sweet glaze adds a nice amount of sweetness to the scones which are barely sweet. Then the spiced glaze adds a punch of spice which complements the scone and plan glaze perfectly.
These scones came together rather quickly, and would be the perfect addition to any breakfast, or brunch. Or in our case, afternoon coffee. I will definitely be making these again. The only thing I would change…make a double batch the next time.
Pumpkin Scones
Ingredients
For the Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 6 tablespoons 3 ounces cold unsalted butter, cut into small cubes
- 1/2 cup homemade or canned pumpkin puree
- 1 large egg
- 4 tablespoons half-and-half
For the Glaze:
- 1 cup plus 2 tablespoons powdered sugar
- 4 teaspoons milk
- For the Spiced Glaze:
- 1/2 cup plus 2 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- pinch ginger
- 2 teaspoons milk
Instructions
For the Scones:
- Adjust oven rack to the middle position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a Silpat.
- In a large bowl, whisk together the flour, baking powder, salt, both sugars, cinnamon, nutmeg, and ginger.
- Add in the cold butter, and using a pastry cutter or 2 forks, cut the butter into the flour mixture until the butter is evenly distributed throughout the flour mixture, and no large lumps remain.
- In a small bowl, combine the pumpkin puree, egg, and half-and-half. Pour into the flour mixture, and fold to combine. Form the dough into a ball.
- On a lightly floured work surface, pat the dough into a long rectangle, about 4×13-inches, and about 1-inch thick. Using a sharp knife, cut the dough into 3 equal pieces. Cut each of the pieces once, on the diagonal, to make 2 triangles. Do the same for the remaining pieces. You will end up with 6 large scones. For smaller scones, cut the long rectangle in half horizontally, and then follow the same steps thereafter.
- Place the cut pieces of dough on the prepared baking sheet, leaving about an inch of space around. Bake for 14 to 16 minutes, until golden brown. Place on a cooling rack to cool completely.
For the Glaze:
- In a small bowl, whisk together the powdered sugar, and milk until smooth. Using a pastry brusch, pain the glaze onto the cooled scones. Allow to dry for about 5 to 10 minutes, or until the icing is not wet before topping with the spiced glaze.
For the Spiced Glaze:
- In a small bowl, whisk together the powdered sugar, cinnamon, nutmeg, and ginger. Whisk in the milk until smooth. Either drizzle the glaze on the dried plain glaze. Alternatively, I put the icing into a small ziplock bag and cut a small hole into one corner and used it as a piping bag to make the zig zag pattern on top.
Adapted from Brown Eyed Baker, originally from We Heart Food.
