Pumpkin Scones from Awesome on 20

Pumpkin Scones

Pumpkin Scones from Awesome on 20

I have a hard fact that I need to share with you. Pumpkin puree comes in a can. It’s available year round, making pumpkin “season” completely superfluous. Guess what? You don’t have to only enjoy pumpkin treats in September and October just because that’s the only time Starbucks will dole it out.

The pumpkin season nazis need to get off my back. Okay, it is actually October, so I’m in the clear for right now, but if I feel like making a pumpkin dessert in April, who’s gonna stop me? The pumpkin police? Unless I’m using real live actual fresh pumpkins, which I probably never will, there’s nothing keeping me from eating pumpkin every damn day.

I’m glad I got that off my chest.

Pumpkin Scones from Awesome on 20

Are you a total sucker for coffee shop pastry cases? It’s so hard for me to resist all the delicious, carberrific treats they always keep stocked in there, but the prices are outrageous. $3.50 for a scone? Say what!?!?! The only ingredient I needed to buy to make these pumpkin scones was a can of pumpkin, which cost about $3.50. I made a dozen scones, and I didn’t even use the whole can, so I still have some left over to make something else, like pumpkin pancakes.

Homemade is definitely the best!

This recipe comes from the brilliant Brown Eyed Baker, and it’s moist and full of warm pumpkin spice flavor. These scones are also double glazed, and what can be bad about that? I took these to work today, and even on day two, everybody loved them.

Pumpkin Scones from Awesome on 20

Yes, it’s pumpkin season, and I will never try to stop you from eating a ridiculous amount of pumpkin treats. I’m just not promising I’ll be willing to stop once winter rolls around. Every day is a good day for pumpkin scones.

Pumpkin Scones
Yields 12
Better than the coffee shop pumpkin scones with sweet spice glaze
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
For the scones
  1. 2 cups all-purpose flour
  2. 7 tablespoons sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/4 teaspoon ground clove
  8. 1/4 teaspoon ground ginger
  9. 6 tablespoons (3 ounces) cold butter, cut into small chunks
  10. 1/2 cup canned pumpkin puree
  11. 2 tablespoons milk
  12. 1 tablespoon heavy cream
  13. 1 egg
For the glaze
  1. 1-1/2 cups powdered sugar
  2. 2 to 3 tablespoons milk
  3. a dash each of cinnamon, nutmeg, clove, and ginger
For the scones
  1. Preheat oven to 425, and line a baking sheet with parchment paper. Set aside.
  2. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. Add in pieces of butter and pinch the butter into the flour until all the large chunks are gone. The mixture will look crumbly.
  3. In a separate bowl, whisk together the pumpkin, milk, cream and egg.
  4. Add the wet ingredients to the dry ingredients and fold together with a spatula until everything is combined and the dough can be squished into a ball.
  5. Tip the dough out onto a lightly floured surface and pat it into a rectangle about an inch thick.
  6. Using a knife or a pizza cutter, cut down the center lengthwise, then twice in the opposite direction to make six rectangles. Cut each rectangle in half on the diagonal to form 12 triangles.
  7. Carefully transfer scones to the baking sheet and bake for 15 minutes or until lightly brown.
  8. Transfer to a wire rack to cool. Place the wire rack back over your parchment lined baking sheet to catch drips when it's glazing time.
For the glaze
  1. This is glaze. It's not rocket science or the Sistine Chapel. Put some powdered sugar in a cup, and then add a little bit of milk. Just a splash at a time. Stir these together until you have a fairly drippy consistency. You can spend your time measuring if you want, but I assure you, it's not necessary. Just remember that you'll need less milk than you think. And if it ends up too thin, just add more powdered sugar.
  2. For the first round, spoon your thinner glaze over each scone and let it drip down the sides.
  3. For the second round, you can add to anything you have left over from round one. You'll want this batch to be a bit thicker, so take it easy on the milk. We're also going to add in a dash of each of the spices from earlier. This will give it an amazing spiced flavor and a lovely warm brown color.
  4. To get fun stripy action, spoon your spiced glaze into a zip top bag. Cut the tiniest of corners off one side of the bottom of the bag.
  5. Gently squeeze the glaze through the hole for stripes or swirls or criss crosses, or whatever makes you happy. You don't get to make an art project out of coffee shop scones, so go crazy and have a ball.
  6. These are best served right away, but still taste great on the second day if stored in an air tight container.
  1. You could use pumpkin pie spice in place of the spices added in this recipe, if you have it. I had all of these in my pantry, so I just added them separately.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
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