Coffee Shop Pumpkin Scones
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
46
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour3 cup
White Sugar1 tbsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Salt1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tsp
Ground Ginger3 tbsps
Butter (cold)3 tbsps
Shortening3 cup
Pumpkin (canned)1
Egg2 tbsps
Half-And-Half1 cup
Sugar (confectioners')2 tbsps
Milk1 tsp
Pumpkin Pie SpiceDirections:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Grease a baking sheet
3
Mix flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly
4
Mix pumpkin, egg, and half-and-half together in a separate bowl; stir into flour mixture just until combined
5
Turn dough onto a floured work surface and shape into a 1/2-inch-thick square
6
Cut dough into pizza-like wedges and arrange on the prepared baking sheet
7
Bake in the preheated oven until lightly browned, 10 to 15 minutes
8
Transfer scones to a wire rack to cool
9
Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones