After eating a delicious pumpkin scone from my favorite coffee shop, I went home and played around with a base recipe until I came up with what I believe to be a fabulous copy!
Ingredients
- ¼ cups all-purpose flour: 2 piece
- white sugar: 0.75 cup
- baking powder: 1 Tbsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- ground nutmeg: 0.5 tsp
- ground cloves: 0.25 tsp
- ground ginger: 0.25 tsp
- butter: 3 Tbsp (cold)
- shortening: 3 Tbsp
- canned pumpkin: 0.75 cup
- egg: 1 piece
- half-and-half: 2 Tbsp
- confectioners' sugar: 1 cup
- milk: 2 Tbsp
- ground cinnamon: 0.25 tsp
- pumpkin pie spice: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
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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.
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Mix pumpkin, egg, and half-and-half together in a separate bowl; stir into flour mixture just until combined. Turn dough onto a floured work surface and shape into a 1/2-inch-thick square. Cut dough into pizza-like wedges and arrange on the prepared baking sheet.
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Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.
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Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones.
