Coffee Shop Pumpkin Scones
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 3 tablespoons butter, cold
- 3 tablespoons shortening
- ¾ cup canned pumpkin
- 1 large egg
- 2 tablespoons half-and-half
- 1 cup confectioners' sugar
- 2 tablespoons milk
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
Shop ingredients
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Whisk 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.
- Combine pumpkin, egg, and half-and-half in a separate bowl; stir into flour mixture until just combined. Turn dough out onto a floured work surface; shape into a 1/2-inch-thick square. Cut dough into pizza-shaped wedges; arrange on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.
- Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones. Let set.
Source
Original recipe: View Original