Mini Pumpkin Scones

Mini+Pumpkin+Scone

One of my favorite things about fall is the reintroduction of Starbucks Pumpkin Scones.  I’m not a huge pumpkin fan but those things are flavorful and spiced just right.  Like pumpkin pie without the baby food like constancy (I’m a texture person).  The bad thing about it not being “pumpkin season” is that it’s not easy to find.  Out of desperation I Googlized the recipe and came across a ‘clone’ recipe and have to say that it is fairly spot on.  I wish I could give credit to whoever made up this recipe but like a lot of my giant pile of printed out recipes (this was before Pinterest) I have no idea where it came from.  A few minor tweaks and you have the perfection seen above.

The best part of this recipe?  You can make a whole batch for the price of one scone at the coffee shop.  Bonus!

I made these pretty small which was a perfect size for a tea party with my 3 year old.  They fit right onto the little plates.  It also makes for a great grab and go snack straight out of the freezer (they freeze beautifully).

Mini Pumpkin Scones
adapted from somewhere on the internet

Scones
2 cups all-purpose flour
1/2 cup sugar
1 Tbs baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
6 Tbs cold butter
1/2 cup canned pumpkin
3 Tbs heavy cream
1 large egg

Glaze
1 cup powdered sugar
4 Tbs heavy cream
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1 pinch ginger
1 pinch ground cloves

Directions:

1.  Preheat oven to 425 deg F.  Line 2 baking sheets with parchment paper.

2.  Combine flour, sugar, baking powder, salt, and spices in a large bowl.  Using a fork or food processor, cut the butter into the dry ingredients until all the butter in no longer noticeable.

3.  In a separate bowl, whisk together the pumpkin, cream, and egg.  Mix the wet ingredients in the dry just until incorporated.  Do not over mix.  Form the dough into a ball.

4.  Pat the dough onto a lightly floured surface into a 6″ x 10″ rectangle.  Using a large knife or pizza cutter slice the dough into 1/2″ squares.  Place on the prepared baking sheets.

5.  Bake for 10 -12 minutes or until the scones are light browned.  Place on a wire rack to cool.

6.  Combine the ingredients of the glaze together.  Drizzle the glaze over the scones and allow to dry.

1 Comment

Filed under Breakfast, Recipes, Scone

One Response to Mini Pumpkin Scones

  1. Barbara

    I just love those Starbucks scones. I’m trying the recipe this weekend!

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