Monday, August 5, 2013

Glazed Pumpkin Spice Scones

With Autumn coming up, I have decided to start exploring more pumpkin recipes. After peering about on Pinterest, I discovered a copy-cat recipe of Starbucks' seasonal glazed pumpkin spice scones. They turned out great, especially with a warm cup of tea or coffee.

Yield: 16


For Pumpkin Scones:

·         2 cups (260 grams) all-purpose flour

·         1/3 cup (70 grams) brown sugar

·         1 teaspoon baking powder

·         1/2 teaspoon baking soda

·         1/2 teaspoon salt

·         1 teaspoon ground cinnamon

·         3/4 teaspoon ground ginger

·         3/4 teaspoon ground cloves

·         1/2 teaspoon ground nutmeg

·         1/2 cup (113 grams) cold unsalted butter (1 stick of butter)

·         1/2 cup (113 grams) pumpkin puree

·         1 tablespoon unsulphured molasses (we use Blackstrap Unsulphured Molasses)

·         3 tablespoons half and half

·         1 egg

·         2 teaspoons vanilla

For Simple Sugar Glaze:

·         1 cup (125 grams) powdered sugar, sifted

·         1 to 2 tablespoons half and half

For Spiced Glaze:

·         1 cup (125 grams) powdered sugar, sifted

·         1 tablespoon pumpkin puree

·         1/8 teaspoon cloves

·         1/8 nutmeg

·         1/8 ginger

·         1/4 cinnamon

·         1 to 2 tablespoons half and half


Heat oven to 400 degrees F (200 degrees C) then line a large baking sheet or two small baking sheets with parchment paper (you can also spray with non-stick cooking spray if you do not have parchment paper).

In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt and all the spices together (cinnamon, ginger, clove and nutmeg).

Then, cut the cold butter into small cubes (it is very important that the butter is cold for this). Add butter to flour mixture then use two knives or a pastry cutter to “cut” the butter into the flour mixture – this should take about 5 minutes by hand. By the end, the mixture should look like coarse cornmeal or crumbs.

(You could also use a food processor for this – if using, add flour mixture to bowl of a food processor then add the cold butter cubes. Pulse three to four times until the mixture looks like coarse cornmeal or crumbs).
Now, in another medium bowl, whisk together the pumpkin puree, molasses, half and half, vanilla extract and egg until blended.

 Stir pumpkin mixture into flour and butter mixture with a spoon just until a soft dough forms.

Transfer the dough to a floured surface then knead it three to four times until it comes together.

Move scones to the prepared baking sheet(s) then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. 

Transfer to a wire rack to cool completely.

Once scones have cooled, make the glazes. To make the simple sugar glaze, add sifted powdered sugar to a medium bowl then add one tablespoon of half and half. Stir then judge the consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick, add a little more half and half (a little goes a long way, here). If it is too thin, add a little more powdered sugar. Dip each cooled scone directly into the glaze then place glazed side up back onto the cooling rack.

Next, make the pumpkin spiced glaze. Combine sifted powdered sugar, pumpkin puree, spices (cinnamon, cloves and nutmeg), and then add one tablespoon of half and half. Stir and check consistency. Adjust the same way as you would the simple glaze. Use a spoon to drizzle glaze across each scone. Wait about 15 minutes until the glaze has set then enjoy!

Note: I got this recipe from

1 comment:

  1. Looks really yummy! I should make those sometime soon. Next you should make something from Caribou. . . you did Chipotle and Starbucks already. ;)


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