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