Pumpkin Scones with Spiced Icing

These pumpkin scones are a copycat version of Starbucks’ pumpkin scone; they are warmly spiced and topped with two sweet glazes – one plain and one spiced but ours do not have that commercial taste that you get with the Starbucks’ ones.

Yields: 8 scones

Prep time: 30 minutes

Cook time: 14 minutes

Total time: 45 minutes

Scone Ingredients

2 cups all-purpose flour
7 tbsp granulated sugar
1 tbsp baking powder
½ tsp ground nutmeg, cinnamon, salt
¼ tsp ground cloves + ginger
6 tbsp cold butter
½ cup canned pumpkin puree
3 tbsp half-and-half
1 large egg

Spiced Glaze / Icing:

2 cups of powdered sugar
2-3 tablespoons milk (or half-and-half)
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Pinch ground ginger
Pinch ground cloves
Optional toppings: pumpkin seeds, dried cranberries, slivered almonds, pistachio seeds, chia seeds (sprinkle on the icing as it cools)

Instructions

Make the Scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or fork), cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.
In a medium bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined.
Pat the dough into a 7-inch circle. Cut the round of dough into 8 equal triangles. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, or until lightly browned on top. Cool completely before glazing.
Allow the scones to cool (about 15 minutes) before proceeding with icing these little scones!
For the Spiced Glaze: In a small bowl, whisk together the powdered sugar, cinnamon, nutmeg, ginger and cloves. Add the milk and whisk until smooth Using the whisk, drizzle the glaze over each scone and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a splash of milk at a time to thin it out just enough to drizzle.) Leftover scones can be stored in an airtight container at room temperature for up to 3 days – if they last that long!