Wednesday, October 6, 2010

Pumpkin Scones

Ahhh...fall. The cooler weather just puts me in the mood to bake and bake. I don't drink coffee, but I know it's fall also when Starbuck's starts making their pumpkin lattes. All my coffee drinking friends love them. And i've heard good things about their pumpkin scones. But why drive to Starbucks when I can make them in my own little kitchen??

No, they are not going to win any beauty contests but the fact that my kids each ate 3 for breakfast let me know they are good! And yes, they are yummy. They are pretty light and airy for a scone and the pumpkin spice drizzle on top is delicious!

Next time i'll make the drizzle a bit thicker, but the taste was amazing. Go make these scones immediately. They are a great way to kick off the fall baking season.

Pumpkin Scones
adapted from

  • 2 cups all-purpose flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter
  • 1/2 cup canned pumpkin
  • 3 tablespoons soymilk (use whatever you have, milk, soymilk, half and half...)
  • 1 large egg, 1 large egg white
  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
  2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
  3. In a separate bowl, whisk together pumpkin, milk, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
  4. Cut the dough ball in half. Pat out one half of the dough on a floured cutting board into a round-ish shape, about 1 inch thick. Slice it into 6 pieces (like a pizza). Put pieces on baking sheet.
  5. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
For Spice Glaze:
  • 1 cup powerded sugar
  • 1-2 tablespoons soymilk
  • 1-2 teaspoons pumpkin pie spice (to taste, if you like it stronger...add more)
  1. Mix all ingredients together. If you want it thicker, add more powdered sugar. If you want to thin it out, all more milk. Drizzle over scones once they have cooled.
Happy Wednesday everyone! Thanks for stopping by...


Cecelia said...

These look sooo yummy! I do not do coffee either, but sometimes I wish I I just may have to try your recipe;0)

Cecelia B

Monique said...

oh these look so yummy,,If I make these can I use 1% milk instead of soymilk?

Diane said...

I really should not have looked at this so early in the morning. I am sooooo hungry now. These look great!

Dana said...

These look and sound so delicious Mara!

Leah said...

If it wasn't almost 10:00 at night I would go make these right now:) These look absolutely heavenly...will be making them soon!

VanessaB said...

yummy yum yum!!

Unknown said...

Those look delish! I must try them!

Aubree said...

YUMMMMMM....I am a HUGE fan of Starbucks pumpkin scones! They are my weekday fix. Each morning on my way to work I part with my $2.05 and in return receive 480 calories of absolute heaven. If this recipe is as good as Starbucks, you could be my new best friend!! I have been on the search for the perfect pumpkin scone recipe but each time I find myself back at Starbucks. I have yet to find its equal!

If scheduling allows, I will be testing this one out Saturday morning!