Pumpkin Scones

I sent my husband to Starbucks last weekend after listening to him whine all morning about how cold he was and how bored he was and omg, 3-day weekends are really long sometimes. But anyway, off to Starbucks he went, with a gift card in hand (that was supposed to be for his Christmas stocking but I was desperate), and as he was walking out the door I shouted “Get me the best looking pastry they have!” And he came home with a pumpkin scone.

At first I was confused. Out of everything in the pastry case, he chose a scone? A dry little scone? I mean, when was the last time he saw me choose a scone when there’s muffins and doughnuts and danishes to choose from?!

But then I tried it. And it kind of rocked. It was soft, the glaze was not overly sweet, and it had just the right amount of pumpkin. I refused to share with my kids. Then I asked if he wanted to go back out (in the snow) to get me another one. (He said no. With a few curse words.)

These scones taste exactly like the Starbucks ones – but you get to attack them as soon as they come out of the oven which makes them even better! Hot scones with a teeny bit of butter? Holy smokes. These didn’t last 24 hours in our house!

Two years ago: Pear-Cranberry Pie with Oatmeal Streusel

Pumpkin Scones

adapted from The Shoebox Kitchen

Ingredients

For the scones:
2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
For the glaze:
1 cup powdered sugar
2 tablespoons milk
For the cinnamon glaze:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon

Instructions

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