Better-Than-Coffeeshop Pumpkin Scones recipe
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Ingredients
- 4 cups all-purpose flour ¾ cup white sugar 3 tablespoons white sugar 2 tablespoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon ground cloves ½ teaspoon ground ginger ¾ cup cold butter 1 cup canned pumpkin 2 large eggs 6 tablespoons milk 1 (16 ounce) package confectioners' sugar ¼ cup milk ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 pinch ground cloves 1 pinch ground ginger
Nutrition Info
- 489 caloriescarbohydrate: 88.2 gcholesterol: 62.5 mgfat: 13.2 gfiber: 2 gprotein: 6.2 gsaturatedFat: 7.9 gservingSize: -sodium: 587.1 mgsugar: 53.7 gtransFat: : -unsaturatedFat: : -
Directions Better-Than-Coffeeshop Pumpkin Scones
Directions
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Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine flour, 3/4 cup plus 3 tablespoons white sugar, baking powder, salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon ginger in a food processor. Add butter 1 tablespoonful at a time, mix until dough is crumbly.
Whisk pumpkin, eggs, and 6 tablespoons milk together in a bowl. Fold pumpkin mixture into dough in the food processor, blend until a dough forms.
Shape dough into a ball and pat out on a lightly floured surface. Split the dough in half repeatedly to make 12 equal portions. Shape portions into pie-shaped pieces by hand, about 3/4-inch thick each. Place scones onto the prepared baking sheet.
Bake in the preheated oven until light brown, about 15 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
Combine confectioners' sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger in a bowl. Mix until smooth. Drizzle icing over scones in a zigzag pattern. Let dry before serving, about 1 hour.