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My review
Coffee Shop Pumpkin Scones
6
PinkPrincess
"After eating a delicious pumpkin scone from my favorite coffee shop, I went home and played around with a base recipe until I came up with what I believe to be a fabulous copy!"
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Ingredients
30 m servings 369Original recipe yields 8 servings (8 scones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- For a less spiced glaze, eliminate the cinnamon and pumpkin pie spice.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 4970 Ratings
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Most helpful positive review
10/20/2015
I usually only try recipes that have high ratings but after having a pumpkin scone at the local bakery I looked for a recipe that sounded like the one I had. No one had rated this one yet so I ...
Most helpful critical review
8/22/2018
Stuck to recipe, although only made half frosting. Not impressed. Very heavy and couldn't taste the pumpkin.
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10/20/2015
I usually only try recipes that have high ratings but after having a pumpkin scone at the local bakery I looked for a recipe that sounded like the one I had. No one had rated this one yet so I ...
11/9/2015
Delicious. Not grey like the picture. I subbed a cup of whole wheat flour and added chocolate chips and almonds to the second batch. I used the food processor for this whole recipe. and FYI, 3/4...
11/22/2015
We all really enjoyed this recipe, with two changes: less sugar and no topping. "Coffee Shop" scones are much too sweet for me; I knew this before trying the recipe so changed it accordingly. I'...
11/9/2016
This recipe was delicious!! Just like the pumpkin scones you'd find at Starbucks. I baked for 10 minutes. I followed the recipe with two exceptions: 1. I didn't have any shortening so I used 6...
9/25/2016
I made this with pumpkin pie spice instead of the cinnamon etc..and used almost a tablespoonful. I didn't want to waste my leftover canned pumpkin so I added the rest which was closer to a whole...
3/8/2018
Great recipe! I added a bag of mini chocolate chips the scones were delicious! I also added a full cup of pumpkin and a quarter cup more flour.
10/31/2017
Came out fantastic, only regret was not making a second batch. Moist, delicious with just a touch of butter served warm were gone in no time. Would recommend to anyone, good level of spice but n...
2/3/2017
Didn't make any substitutions, perfect as is. Two batches in a week.