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Pumpkin Scones 

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These Pumpkin Scones taste just like the Starbucks version, with a soft, buttery interior and a delightful mix of cinnamon, ginger, and nutmeg. Topped with a sweet cinnamon glaze, these homemade scones are the perfect cozy fall treat. Whether paired with coffee or enjoyed on their own, they bring the café experience straight to your kitchen!

Ingredients

For the Scones:

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup cold unsalted butter, cut into cubes

3/4 cup canned pumpkin puree

1/4 cup heavy cream

1 large egg

1 teaspoon vanilla extract

For the Glaze:

1/2 cup powdered sugar

1 tablespoon milk (or more to reach desired consistency)

1/4 teaspoon vanilla extract

1/4 teaspoon cinnamon

Instructions

  • Prepare the Oven and Baking Sheet: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.

  • Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

  • Cut in Butter: Add the cold butter cubes to the dry ingredients and cut them into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs.

  • Mix Wet Ingredients: In a separate bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla extract until smooth.

  • Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and stir gently to form dough. Don’t overmix.

  • Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat into a 1-inch thick disc and cut into 8 wedges.

  • Bake: Place the wedges on the prepared baking sheet and bake for 12-15 minutes until golden brown on the edges and a toothpick comes out clean.

  • Make the Glaze: While baking, whisk together powdered sugar, milk, vanilla, and cinnamon until smooth.

  • Glaze the Scones: After the scones cool slightly, drizzle the glaze over each one. Let the glaze set before serving.

Notes

For added texture, consider mixing in chocolate chips, chopped pecans, or a sprinkle of pumpkin pie spice.

Use fresh pumpkin puree if desired, but be sure to drain it well to avoid excess moisture in the dough.

Store leftovers in an airtight container at room temperature for 2-3 days, and reheat in the microwave or oven for a fresh-tasting treat.

You can freeze the unbaked scones and bake from frozen—just add a few extra minutes to the baking time.

Find it online: https://yumntasty.com/pumpkin-scones/