- Scones:
- 2 1/4 cups all-purpose flour
- 3/4 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3 tablespoons cold butter
- 3 tablespoons shortening
- 3/4 cup canned pumpkin
- 1 egg
- 2 tablespoons half-and-half
- Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Mix flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly.
- Mix pumpkin, egg, and half-and-half together in a separate bowl; stir into flour mixture just until combined. Turn dough onto a floured work surface and shape into a 1/2-inch-thick square. Cut dough into pizza-like wedges and arrange on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.
- Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones.
04/18/2018
recipepes.com
Coffee Shop Pumpkin Scones, recipe
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455 calories
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