Better-Than-Starbucks Pumpkin Scones with Spiced Glaze
As the leaves begin to turn and the air gets that crisp, refreshing bite, I find myself reminiscing about the cozy mornings spent in my grandmother’s kitchen. The aroma of freshly baked goods wafting through the air was a staple of my childhood, and nothing quite captures that essence like these pumpkin scones. They remind me of the warmth of family gatherings and the joy of sharing delicious treats with loved ones. This recipe is not just about baking; it’s about creating memories.
What Makes It Special
These pumpkin scones are a delightful twist on a classic favorite, and here’s why they stand out:
- Flavor Explosion: The combination of pumpkin, warm spices, and a sweet glaze creates a symphony of flavors that dance on your palate.
- Texture Perfection: With a tender crumb and a slightly crisp exterior, these scones are the perfect balance of soft and crunchy.
- Easy to Make: This recipe is straightforward, making it accessible for bakers of all skill levels.
- Seasonal Delight: Pumpkin is the star of fall, and these scones are a celebration of the season.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 8 scones
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup pumpkin puree
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- For the glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon cinnamon
Step-by-Step Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
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Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
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In a separate bowl, combine the pumpkin puree, heavy cream, and vanilla extract. Stir until smooth.
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Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix!
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Turn the dough out onto a floured surface and gently pat it into a circle about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
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Bake for 20 minutes or until golden brown. Let them cool slightly before glazing.
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For the glaze, whisk together the powdered sugar, milk, and cinnamon until smooth. Drizzle over the warm scones.
My Pro Tips
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For an extra kick, add chocolate chips or chopped nuts to the dough before baking.
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These scones freeze beautifully! Just wrap them tightly and store in the freezer for up to a month.
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Experiment with different spices like allspice or cardamom for a unique flavor profile.
Perfect Pairings
- A warm cup of chai tea
- Maple syrup drizzled over the top
- A dollop of whipped cream
- Fresh apple cider
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Absolutely! Just make sure to cook and puree the pumpkin until smooth.
Q: How do I store leftover scones?
A: Store them in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
The Heart of the Dish
These pumpkin scones are more than just a recipe; they are a bridge to cherished memories and a way to create new ones. Each bite is a reminder of the love and warmth that comes from baking in the kitchen. I hope you find as much joy in making and sharing these scones as I do.
Your Turn
Now it’s your turn! I invite you to try this recipe, make it your own, and share your experiences. Whether you tweak the spices or add your favorite mix-ins, I’d love to hear how it turns out. Happy baking!
Better-Than-Starbucks Pumpkin Scones with Spiced Glaze
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup pumpkin puree
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon ground cinnamon (for glaze)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
- Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- In a separate bowl, combine the pumpkin puree, heavy cream, and vanilla extract. Stir until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix!
- Turn the dough out onto a floured surface and gently pat it into a circle about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
- Bake for 20 minutes or until golden brown. Let them cool slightly before glazing.
- For the glaze, whisk together the powdered sugar, milk, and cinnamon until smooth. Drizzle over the warm scones.
Nutrition Information
