Better-Than-Coffeeshop Pumpkin Scones

I decided I no longer wanted to fork out big bucks for the autumn delight of pumpkin scones from that famous coffee chain. I went on a hunt for something I could make myself and got this beauty of a recipe. They're even softer than the ones I've loved from the store with the mermaid logo and way too easy to make. Serve with chai tea!

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 489 Calories

Ingredients

• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¾ cup white sugar
• 4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• ¼ cup milk
• 3 tablespoons white sugar
• 1 cup canned pumpkin
• 2 large eggs
• 2 tablespoons baking powder
• 6 tablespoons milk
• 1 pinch ground cloves
• 1 (16 ounce) package confectioners' sugar
• 1 pinch ground ginger
• ¾ cup cold butter

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2

Combine flour, 3/4 cup plus 3 tablespoons white sugar, baking powder, salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon ginger in a food processor. Add butter 1 tablespoonful at a time; mix until dough is crumbly.

Step 3

Whisk pumpkin, eggs, and 6 tablespoons milk together in a bowl. Fold pumpkin mixture into dough in the food processor; blend until a dough forms.

Step 4

Shape dough into a ball and pat out on a lightly floured surface. Split the dough in half repeatedly to make 12 equal portions. Shape portions into pie-shaped pieces by hand, about 3/4-inch thick each. Place scones onto the prepared baking sheet.

Step 5

Bake in the preheated oven until light brown, about 15 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

Step 6

Combine confectioners' sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger in a bowl. Mix until smooth. Drizzle icing over scones in a zigzag pattern. Let dry before serving, about 1 hour.