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Iced Pumpkin Scones

Pumpkin scones covered with glazed and drizzled with spiced icing.
Course Breakfast
Cuisine American
Keyword Starbucks
Prep Time 30 minutes
Cook Time 18 minutes
Cooling 21 minutes
Total Time 1 hour 9 minutes
Servings 6
Cost 5

Ingredients

  • 2 cups all-purpose flour (see gluten free sub) 260-280 grams
  • 7 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 6 tablespoons cold butter
  • ½ cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large legg

Glaze

  • 1 cup powdered sugar plus another 1 tablespoon powdered sugar
  • 2 tablespoons milk

Spiced Icing

  • 2 tablespoons melted butter
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves

Instructions

  • Preheat oven to 425 degrees F.
  • Combine flour, sugar, baking powder, salt, and spices in a large bowl or in bowl of food processor. Cut butter into the dry ingredients until mixture is crumbly.
  • Whisk pumpkin, half and half, and egg together in a mixing bowl. Pour the dry ingredients into the pumpkin mixture and shape into a ball.
  • Pat out dough onto a lightly floured surface and form it into a 1-inch thick 9x3 inch rectangle. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet. Alternatively, you can shape the dough into a large circle and cut into 6 to 8 wedges.Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
  • Make Glaze: Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone. This should give you more than enough glaze.
  • When the glaze has set, make the icing. Melt the butter in bowl. Gradually add the sugar and stir until moistened with butter. Add the milk and stir to get a drizzling consistency. Stir in the spices. Drizzle this decoratively over the glazed scones.
  • Makes 6 to 8 big scones

Notes

To substitute gluten-free baking mix, reduced baking flour to 2 teaspoons and salt to a pinch.  You can also gluten-free 1:1 flour.  If using a gluten-free 1:1 flour (as opposed to baking mix), use the full tablespoon of baking powder.