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.
For the Scones:
- 2 cups all-purpose flour
- 7 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 6 tablespoons cold butter, cut into small cubes
- ½ cup canned pumpkin
- 3 tablespoons half-and-half (can substitute heavy cream)
- 1 large egg
For the Powdered Sugar Glaze:
- 1 cup + 1 tablespoon powdered sugar
- 2 tabelspoons milk
For the Spiced Glaze:
- 1 cup + 3 tablespoons powdered sugar
- 2 tablespoons milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch ground ginger
- Pinch ground cloves
- 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.
- Make the Powdered Sugar Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Use a pastry brush to spread the glaze over the top of each scone. Allow to set (about 15 minutes) before proceeding with the spiced glaze.
- For the Spiced Glaze: In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, 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.