# pumpkin scones

I do not normally drink coffee. Well, at least not the non-dessert variety. But when we hit this time of year, you’ll be hard pressed not to find me craving Starbucks at some point every single day. I love the PSLs, the Peppermint Mochas, the Creme Brulee Lattes, …and, duh, the scones. Their pumpkin scones are dynamite, but like most things in that store–way over priced. And why pay when you can make them at home in less than 20 minutes?


I’ve tried my hand at high-altitude scones before and they didn’t look quite right, despite tasting amazing, but these were spot on for both. I think you just have to treat their crumbly dough like you would a cake batter at this high altitude: a little less leavening, a little higher temps and a little shorter baking time. Welcome to my baking hell.


The scones are baked with a brushing of half-and-half over their tops, leaving them glistening and crisp when removed, but soft and pillowy on the inside. Aka The Perfect Scone. And just like Starbucks, you dip it once (or multiple times) in a vanilla glaze that will harden upon standing.


You have to add Starbucks’ signature cinnamon-flecked pumpkin squiggle. Theirs is thicker than mine was, but–news flash–size doesn’t matter when it comes to scones.


Robbi called them the “best scones she’s ever had” and I’m right there with her. These were so delicious.


I was even going to do a *real* photo shoot with them, but they never left the drying rack. We ate them that fast.


See those incredible glaze drips? A sheet of wax paper will act as the perfect catch for the mess….and, if you’re my brother…the perfect vehicle for snacking.


Make these this weekend–savor Fall and this pre-Thanksgiving time that will quickly turn into all-things holidays.


Pumpkin Scones

source: Cooking Classy

2 1/4 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/4 c. packed light-brown sugar
3 Tbsp. granulated sugar
1/2 c. unsalted butter, diced into 1/2-inch pieces and slightly frozen
1/2 c. + 1 Tbsp. canned pumpkin puree, chilled (don’t chill in can)
3 1/2 Tbsp. buttermilk
1 large egg
1 tsp. vanilla extract
1 Tbsp. honey
1 Tbsp. half and half

1 c. powdered sugar
2 Tbsp. half and half, then more as needed

Pumpkin Icing
3/4 c. powdered sugar
1 Tbsp. pumpkin puree
1/4 tsp. cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1 Tbsp. half and half

Dice butter and place on plate in freezer for at least 30 minutes. Mix dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar) in a bowl and put in the refrigerator for at least 15 minutes.

Preheat oven to 425-degrees. In a food processor pulse together cold, dry ingredients until well blended (if you don’t have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.

In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture and stir with a wooden spoon to incorporate. Knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife or pizza cutter, slice into 8 equal wedges.

Transfer scones to a parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 – 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.

For the glaze: In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.

For the pumpkin glaze: In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Add more sugar to reach desired consistency. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.



5 thoughts on “# pumpkin scones

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