Coffee Shop Pumpkin Scones

Coffee Shop Pumpkin Scones
  • 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


  1. Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.
  5. Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones.

04/19/2018
Coffee Shop Pumpkin Scones, recipe PT15M PT1H 5 455 calories

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