What makes these scones so great?
What is the difference between these and Starbucks pumpkin scones?
Do scones have to be cut into triangles?
No, you can cut them with a knife into any shape you prefer, or use a cookie butter or biscuit cutter, or cut them into squares in a grid pattern. You can leave them touching cut sides together if you want fluffier, more tender, lighter scones, if you separate them they will get a nice “crust” on the cut edges and they will rise well in addition.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 8 Tablespoons cold butter
- 1/2 cup canned pumpkin
- 3 Tablespoons milk or heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup powdered sugar
- 2 tablespoons water
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- (orange Americolor food coloring)
- Preheat oven to 400°
- Combine flour, sugar, baking powder, salt, and spices in a large bowl.
- Cut in butter with a pastry knife, until the mixture is crumbly with no chunks of butter.
- In a separate bowl, whisk together pumpkin, milk, and egg.
- Fold wet ingredients into dry ingredients and form into a ball.
- Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle
- (about 9 inches long and 3 inches wide)
- Divide into three sections and then make each section into two triangles.
- Bake on a parchment-lined cookie sheet for 15 minutes at 400 degrees. (10 minutes for small scones)
- Scones should begin to turn light brown, let cool on a rack.
- Mix powdered sugar and water together with spices and apply to scones when cooled. I applied the first coat of icing then colored the rest orange and drizzled over the tops.
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