My favorite thing about September? Starbucks releases their Pumpkin Spice Lattes and Pumpkin Scones. Which I HAVE to get together. The sweetness of a Pumpkin Scone is a perfect addition to balance the bitterness from the PSL. I always go out to get the pair when they are announced. The problem? Pumpkin Scones always sell out after a few weeks and never come back. It’s devastating. I don’t want my PSL without the sweet yummy scone. So, I’ve started to make a Pumpkin Spice Scone myself. I’ve tweaked my recipe to make them even more flavorful than the pumpkin scone. Mike doesn’t particularly care for the Pumpkin Scones at Starbucks, he says they’re pretty unremarkable and just taste generic, but he gets excited for my Pumpkin Spice Scones. Which is confirmation enough for me that my Pumpkins Spice Scones are THE scones.
To start, I place the stick of butter in the freezer while gathering ingredients. My hands run warm, so I’ll cut the stick in half and freeze both pieces. This reduces the time in hand for the butter and cuts back on melting. If you work quickly, or with cold hands, that may be unnecessary. Preheat oven to 400 and prepare your baking sheet with a piece of parchment paper.
First I mix the dry ingredients in a large enough bowl for everything – flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice.
Grate frozen butter into the flour mixture. Stir to incorporate and create a coarse crumble. In a separate bowl, stir together the wet ingredients – pumpkin, milk, egg, and vanilla.
Create a little well in the flour mixture, pour pumpkin mixture into the well, and fold in until just combined. This will produce a crumbly mix. It can appear too wet and too dry at the same time. Which is why I dump it onto a floured surface and mix it by hand. Kneading to mix and incorporate the remaining flour. Don’t overwork it, but just enough to make the dough workable.
Work the dough by hand and press into an 8” disc. Using a large knife, or pizza cutter, cut into 8 even wedges. If you prefer smaller scones, you can cut each wedge in half to create 2 triangles out of each wedge. – or- Press the dough into 2 discs, approximately 4”. Then cut each disc into 8 wedges.
Place the wedges on parchment covered baking sheet, with 1/2” – 1” between to allow for spreading. The scones don’t grow much, but I like to err on the safe side. Lightly sprinkle sugar over the scones. Bake 10-12 minutes. Insert a tester, they’re done when tester comes out clean.
Allow the scones to cool on pan 10 minutes. Place a piece of parchment over your preferred work surface – whether directly on the counter or on a pan; transfer the scones to parchment paper.
I like to use a glass measuring cup for my glazes, but you can use any bowl or cup. All you do is mix all of the glaze ingredients until combined, then spoon over the scones. I’ll use the back of a spoon to spread the glaze and create an even covering. Allow the glaze to sit for a few minutes so that it may set before adding the drizzle.
When ready, stir the Drizzle spices into the powdered sugar. Stir in the corn syrup and milk to combine. Drizzle over glaze to Garnish. Allow to set before serving, or storing.
Try a fresh Pumpkin Spice Scone with a hot Pumpkin Spice Latte. It’s like a taste of Fall, and so good. If you try this recipe, be sure to tag us on Facebook, Twitter or Instagram @GarnishingLife and hashtag #garnishinglife. Enjoy!
Pumpkin Spice Scone
- 2 1/2 & 1/4 Cup All Purpose Flour separated
- 1/3 Cup Brown Sugar packed
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 1 1/2 Tsp Cinnamon
- 1/4 Tsp Ginger
- 1 Pinch Cloves
- 1 Pinch Nutmeg
- 1 Pinch Allspice
- 1/2 Cup Sweet Cream Butter salted
- 3/4 Cup Pumpkin
- 2 Tbs Milk
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 1 Tsp Granulated Sugar
- 1/2 Cup Confectioners Sugar
- 2 Tsp Corn Syrup
- 1 1/2 - 2 Tsp Milk
- 1/4 Tsp Vanilla Extract
- 1/3 Cup Confectioners Sugar
- 1 Pinch Cinnamon
- 1 Pinch Allspice
- 1 Tsp Corn Syrup
- 1/2 Tsp Milk
- Place stick of butter in the freezer while gathering ingredients.
- Preheat oven to 400.
- In medium bowl, whisk together 2 ½ cups flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice.
- Grate frozen butter into the flour mixture and stir to incorporate.
- In small bowl, stir together pumpkin, milk, egg, and vanilla to blend.
- Create a well in the center of the flour mixture.
- Pour pumpkin mixture into the well, and fold in until just combined. This will produce a crumbly mix.
- Lightly flour work surface with ¼ cup.
- Dump the crumbly mix onto work surface and knead into the flour to create dough.
- Press into an 8” disc.
- Cut into 8 wedges.
- Place wedges on parchment covered baking sheet, with ½” - 1” between to allow for spreading.
- Lightly sprinkle sugar over the scones.
- Bake 10-12 minutes, until tester insert comes out clean.
- Cool on pan 10 minutes.
- Transfer to parchment paper.
Glaze & Drizzle Preparation
- Combine all glaze ingredients.
- Stir well.
- Spoon over scones and spread to cover the entire surface.
- Allow to sit for several minutes to allow glaze to harden.
- Stir the Drizzle spices into the powdered sugar.
- Stir in the corn syrup and milk to combine.
- Stir well.
- Drizzle over glaze to Garnish.