Pumpkin Scones

I wanted to try and re-create the Starbucks type of pumpkin scone, even with the spiced glaze on top. I took the Best Scones Ever recipe and added some pumpkin and spices and they turned great, so this recipe will be a keeper. One thing to note is that you can make them as spicy as you want, up the spices until they are tuned into your taste buds. I went fairly easy on the spices for my trial run, next time I will probably add more because I love everything spicy.

Scone Ingredients:

1/3 cup of sour cream

1/3 tsp baking soda

1 cup of pumpkin

4 cups of flour

1 cup of white sugar

1 cup of margarine or butter

1 egg

2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

1 tsp salt

Kick the tires & light the fires to 350 degrees.

Spicy Glaze

1 cup powdered sugar

3 tablespoons powdered sugar

2 tablespoons whole milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 pinch ginger

1 pinch ground cloves

Mix your sour cream with the baking soda to poof it up.

Put all your dry ingredients into a large bowl and whisk them all together to get the spices and baking powder all the way through it.

Cut in your butter with either two knives criss-cross or a pastry blender.

Combine your pumpkin and egg together.

Add your pumpkin/egg mix, and the sour cream into the dry ingredients. Mix together thoroughly.

Once mixed, divide into three equal sized balls.

Flatten into 6 inch circles, and then cut each circle into 6 pie shaped pieces.

Place on a well greased baking sheet, and bake in a 350 degree oven for 20-25 minutes, or until browned on the bottom and top.

For the spicy glaze, take all your ingredients and mix them together in a bowl. Once the scones are cool, drizzle on top, or use a ziploc bag with the corner cut out and use that to decorate them.

10 comments
amandac
amandac

Wondering if i can make the dough the night before and keep it in the fridge and then bake them in the morning??

Alison Arsenault
Alison Arsenault

They are good, will definitely be making them again. Thanks for sharing the recipe.

The Kitchen Magpie
The Kitchen Magpie

True BUT it's the ingredients I always wonder about..I like controlling my own!

Donna Power
Donna Power

Unless your trendy local coffee shop bakes from scratch every morning

Karlynn
Karlynn

Hi Jill! I am in the process of putting in a printable recipe in each old post of mine, which is taking me a while but I will get there! All the new ones have it by defauly, I just have to go back and fix a lot! Hope you enjoyed them, they are my favorite.

Jill
Jill

Hi!  I found your site tonight because I was looking for a pumpkin scone recipe.  They are in the oven RIGHT now.  So thank you ! I also noticed right away from the pictures that you must be Canadian because I recognize all the food products! :)  I am an American but I live in Quebec.  I just wanted to let you know for future reference, it would be helpful if you put the amounts in the instruction/picture parts so your readers would not have to keep scrolling back up to the ingredients list to see how much of this or that to put in.  I'll be definitely bookmarking and coming back for a longer visit!  Ciao!

Becky Bridgham
Becky Bridgham

My kids and I made these for a project during a snow day. I let them scoop them onto the pan with an ice-cream scooper.. worked great and they were delicious!

Nicole
Nicole

Thanks for this recipe - you make it sounds so easy to do. I am definitely going to try it this weekend. I love you flour and sugar containers - my grandma had some just like them! Reminded me of baking with her.

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