I started boycotting Starbucks years ago and there are a few things I wanted to make at home so I didn’t miss them! Pumpkin Scones is one of them! These are a hit with everyone who has tried them! This photo is a double batch and I cut the circles into quarters instead of 6 wedges. I am still needing to make the icing thicker so it doesn’t drip right off the scones.
Pumpkin Scones with Pumpkin Icing
- Mix into a large bowl:
- ½ cup canned pumpkin purée (I use Libby’s)
- 1 large egg
- 3 tablespoons heavy cream
- 1 tablespoon molasses, such as Grandma’s Original
- 2 teaspoons vanilla extract
- In a Food Processor, mix dry ingredients plus butter until coarse:
- 256 grams of soft wheat (plus a little more for dusting)
- 1/3 C dark brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1.5 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ cup (8 TBSP) cold butter, cubed
- Icing, try to make spreadable, not runny:
- 1½ cups sifted powdered sugar
- 3 tablespoons canned pumpkin purée
- 1 tablespoon water, if needed (don’t make it too thin)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1. Once prepped in the food processor, add the dry ingredients to the bowl of wet ingredients and mix well. Dough is very sticky.
- 2. Let it rest for 15 minutes while you prep the pan and preheat oven to 400 degrees.
- 3. Lightly flour the counter and scrape dough onto flour. You can knead it a bit if it hasn’t come together but if it’s pretty wet sprinkle more flour on top and divide into 2 and pat into circles. I like to make them about an inch thick and have the thickest part be in the center of the circle.
- 4. Cut circles into wedges, 4 or 6 pieces each. It’s sticky and messy. Place on parchment paper on cookie sheet.
- 5. Bake for about 12-15 minutes until the bottoms are browned a bit.
- 6. While scones cool, make the icing and put it on top once they are cooled off quite a bit! (I am NOT the person to tell you to wait until they are completely cooled because there’s nothing better than a warm scone with icing!)
