A light, flaky scone that brings fall to your home. It is bursting with fall spices such as cinnamon, nutmeg, cloves and is flavored with pumpkin. The drizzle of icing melts in your mouth. These are absolutely addictive! My favorite fall item so far. They taste just like the pumpkin scones from Starbucks!
Flour | 2 Cup (32 tbs) | |
Sugar | 7 Tablespoon | |
Baking powder | 1 Tablespoon | |
Salt | 1/2 Teaspoon | |
Cinnamon | 1/2 Teaspoon | |
Ground nutmeg | 1/2 Teaspoon | |
Ground cloves | 1/4 Teaspoon | |
Pumpkin puree | 1/2 Cup (8 tbs) (canned or fresh | |
Heavy cream | 3 Tablespoon | |
Egg | 1 | |
Cold butter | 1/3 Cup (5.33 tbs) , cubed | |
For plain glaze: | ||
Powdered sugar | 1 Cup (16 tbs) | |
Milk/Heavy cream | 3 Tablespoon | |
Vanilla extract | 1 Dash | |
For drizzle: | ||
Powdered sugar | 1/2 Cup (8 tbs) | |
Milk | 1 Tablespoon | |
Cinnamon | 1/4 Teaspoon | |
Ground nutmeg | 1/8 Teaspoon | |
Ground cloves | 1 Pinch |
GETTING READY:
Preheat oven to 420°F/ 220°C.
Line a baking sheet with parchment paper.
MAKING:
In a bowl, combine flour, baking powder, salt, sugar, cinnamon, nutmeg, cloves and mix well.
Add cold butter and blend using pastry blender.
In another bowl, combine pumpkin puree, cream, egg and whisk well. Add flour mixture and mix well. Knead to make dough and flatten to a ½ an inch thick circle.Cut using pizza cutter into 8 equal portions as shown in the video.
Place on prepared baking sheet and pop into oven. Bake for 15 minutes or until golden brown. Once done, allow to cool completely.
For glaze, whisk together powdered sugar, vanilla extract and milk. Spread it over scones and allow to harden.
In another bowl, combine powdered sugar, milk, cinnamon, nutmeg, cloves and whisk well.
Drizzle over scones as shown using piping bag.
SERVING:
Serve and enjoy!
Serving size
Calories 369Calories from Fat 97
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 339 mg14.13%
Total Carbohydrates 63 g21%
Dietary Fiber 1 g4%
Sugars 36 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet