Better-Than-Coffeeshop Pumpkin Scones

Better-Than-Coffeeshop Pumpkin Scones
  • PREP TIME
    30 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    2 hrs 10 mins
  • SERVING
    12 People
  • VIEWS
    15

Embrace the essence of autumn with these exquisitely soft and delightfully spiced pumpkin scones. Forget those overpriced coffee shop versions – this recipe delivers a superior texture and an unforgettable flavor experience, all from the comfort of your own kitchen. These are incredibly simple to make, and the perfect treat to enjoy with a cup of steaming chai tea on a crisp fall day.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    88 g
  • Cholesterol
    63 mg
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    8 g
  • Sodium
    587 mg
  • Sugar
    54 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. (5 minutes)

02

Step

In a food processor, 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. Pulse to combine. Add cold, cubed butter 1 tablespoon at a time, pulsing until the mixture resembles coarse crumbs. (10 minutes)

03

Step

In a separate bowl, whisk together pumpkin puree, eggs, and 6 tablespoons milk until smooth. (3 minutes)

04

Step

Pour the wet ingredients into the food processor with the dry ingredients and pulse until just combined, forming a soft dough. Be careful not to overmix. (2 minutes)

05

Step

Turn the dough out onto a lightly floured surface. Gently shape it into a ball and pat it down to about 3/4-inch thickness. Use a large knife or dough scraper to split the dough in half, then in half again, and then each quarter into thirds, creating 12 equal, pie-shaped portions. (5 minutes)

06

Step

Place the scones onto the prepared baking sheet, leaving a little space between each. (2 minutes)

07

Step

Bake in the preheated oven until the scones are lightly golden brown, about 15-18 minutes. (18 minutes)

08

Step

Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

09

Step

While the scones are cooling, prepare the icing. In a bowl, whisk together confectioners' sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, a pinch of cloves, and a pinch of ginger until smooth and creamy. Add more milk, 1 teaspoon at a time, if needed to reach desired consistency. (5 minutes)

10

Step

Once the scones are completely cool, drizzle the icing over them in a zigzag pattern. Let the icing set before serving, about 1 hour. (60 minutes)

For an extra touch of flavor, add 1/2 cup of chopped walnuts or pecans to the dough.
To ensure the butter stays cold, you can freeze it for 15 minutes before using.
These scones are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
For a richer flavor, use brown butter instead of regular butter.

Glen Frami

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 5 Ratings)
Total Reviews: (4)
  • Dawson Zieme

    These are seriously amazing! So much better than the coffee shop ones. My family devoured them in minutes!

  • Zander Turcotte

    The icing is the perfect finishing touch. I added a little maple extract to mine for an extra hint of fall flavor.

  • Myah Vandervort

    I was a little intimidated by the food processor part, but it was actually super easy. The scones came out perfectly!

  • Makenzie Cronin

    This recipe is a keeper! I've made them several times now, and they're always a hit.

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