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
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
  1. Preheat your oven to 425F. Line a baking sheet with parchment paper.
  2. Whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Cut the butter into small pieces (or use a grater to grate the butter) and cut it into the flour mixture with a pastry cutter or 2 knives. Set aside.
  3. In a separate bowl, whisk together pumpkin, half and half, and egg.
  4. Fold the wet ingredients into the dry ingredients until just combined. Turn out onto a lightly floured surface. Divide the dough into 2 and press (or roll) one piece into about a 12 x 4 x 1 rectangle. Use a pizza cutter or sharp knife to cut the dough into triangles.
  5. Transfer to the prepared pan and bake in preheated oven for 15-18 minutes, or until light brown. Remove to a cooling rack and cool completely before glazing.
To make the glaze:
  1. Whisk together the powdered sugar and milk. Use a pastry brush to to glaze the tops of the scones. Let the glaze firm up before you add the cinnamon glaze
To make the cinnamon glaze:
  1. Whisk together the powdered sugar, milk, and cinnamon. Use the whisk the drizzle the glaze over the tops of the scones. Let this glaze firm up before serving.



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