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Better-Than-Coffeeshop Pumpkin Scones

Founded in 1932, lay's is a potato chip brand owned by pepsico since food logo.

Recipe Summary Better-Than-Coffeeshop Pumpkin Scones

I decided I no longer wanted to fork out big bucks for the autumn delight of pumpkin scones from that famous coffee chain. I went on a hunt for something I could make myself and got this beauty of a recipe. They're even softer than the ones I've loved from the store with the mermaid logo and way too easy to make. Serve with chai tea!

Ingredients | Foodist Logo

4 cups all-purpose flour

¾ cup white sugar

3 tablespoons white sugar

2 tablespoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon ground ginger

¾ cup cold butter

1 cup canned pumpkin

2 large eggs

6 tablespoons milk

1 (16 ounce) package confectioners' sugar

¼ cup milk

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 pinch ground cloves

1 pinch ground ginger

Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Combine flour, 3/4 cup plus 3 tablespoons white sugar, baking powder, salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon ginger in a food processor. Add butter 1 tablespoonful at a time; mix until dough is crumbly.

Whisk pumpkin, eggs, and 6 tablespoons milk together in a bowl. Fold pumpkin mixture into dough in the food processor; blend until a dough forms.

Shape dough into a ball and pat out on a lightly floured surface. Split the dough in half repeatedly to make 12 equal portions. Shape portions into pie-shaped pieces by hand, about 3/4-inch thick each. Place scones onto the prepared baking sheet.

Bake in the preheated oven until light brown, about 15 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

Combine confectioners' sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger in a bowl. Mix until smooth. Drizzle icing over scones in a zigzag pattern. Let dry before serving, about 1 hour.

Info | Foodist Logo

prep: 30 mins cook: 15 mins additional: 1 hr 25 mins total: 2 hrs 10 mins Servings: 12 Yield: 12 scones

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