Coffee Shop Pumpkin Scones recipe
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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 cold butter 3 tablespoons shortening ¾ cup canned pumpkin 1 egg 2 tablespoons half-and-half 1 cup confectioners' sugar 2 tablespoons milk ¼ teaspoon ground cinnamon ¼ teaspoon pumpkin pie spice
Nutrition Info
- 368.7 caloriescarbohydrate: 64.3 gcholesterol: 36.4 mgfat: 10.8 gfiber: 1.9 gprotein: 5 gsaturatedFat: 4.6 gservingSize: -sodium: 370.2 mgsugar: 35.2 gtransFat: : -unsaturatedFat: : -
Directions Coffee Shop Pumpkin Scones
Directions
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Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
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.
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.
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.