Pumpkin Spice Scones

Baking is a stress-reliever for me, pulmonologist especially when I’m not doing it under pressure or with a deadline. This morning I woke up and decided I would make breakfast. My parents and youngest sister are at her soccer game and my middle sister is still sleeping (it’s 11am! pshh..teenager). So the house was quiet and peaceful (something that never happens!) and I got to just relax and enjoy baking these delicious pumpkin scones.

I have a confession to make…I don’t really like Starbucks. I know, I know…craziness. But I can’t drink coffee because caffeine gives me migraines, and they don’t have a ton of non-caffeinated options. Their hot chocolate is just so-so and I don’t really like their frozen non-caffeinated drinks. I think I would like a lot of their coffee drinks (pumpkin spice latte sounds pretty amazing) but oh well! All this to say, I haven’t had the famous Starbucks pumpkin scones but I found a lot of people posting the recipe on their blogs and I thought they sounded really good! So that’s what I decided to make this morning.

I used to make scones all the time. There’s a Joy of Baking recipe for scones that is absolutely incredible (I’ll have to make those and blog about them…the recipe isn’t available online anymore for some reason). I think scones are fun to make. They take some time but it’s fun :)

These scones have a powdered sugar and spice glaze. They have a nice pumpkin spice flavor. I can’t say if they’re better than the Starbucks version but they’re pretty darn good :) The only thing I didn’t like were that they came out a little dry and weren’t as flavorful as I would have like. My usual scone recipe still reigns supreme, but these are a very nice seasonal version.

Here are the scones without any of the glaze.

Action shot!

Umm yeah pretty tasty looking :)

Pumpkin Spice Scones
Scone Ingredients:

1/2 cup canned pumpkin or pumpkin puree
3 tablespoons half-and-half
1 large egg
2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (I added 1 tsp)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
Powdered Sugar Glaze
1 cup plus 1 tablespoon powdered sugar
2 tablespoons milk
Spiced Glaze
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of ground ginger
Pinch of cloves
  1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper (I used aluminum foil because we were out of parchment paper).
  2. In a medium bowl, whisk together the pumpkin, half-and-half, and egg. Set aside.
  3. In a large bowl, sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the pieces of cold butter and, using a pastry blender or fork, cut the butter into the flour until the mixture is crumbly and there are no large pieces of butter left. (You can use a fork, I have before, but a pastry blender makes everything much easier!)
  4. Gradually mix the pumpkin mixture into the flour mixture, using wooden spoon. The mixture will be dry at first but will come together once all the wet ingredients are mixed in.
  5. On a well-floured surface, flatten and form the dough into a 12 inch x 4 inch x 1 inch-thick rectangle.
  6. Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces (you want each section to be a square), then cut each square into four smaller triangles by making an “X” through them. (I kinda failed at this leaving some deformed scones…don’t stress about it. It adds character :)
  7. Place scones on baking sheet and bake for 12-15 minutes, or until just light brown. Remove to cooling rack and let cool before icing.
  8. To make the powdered sugar glaze, mix all ingredient together, then brush over the tops of cooled scones using a pastry brush.
  9. After the glaze has set (about 10 minutes or so), make the spiced glaze by mixing all ingredients together. Drizzle onto scones (I put mine in a Ziploc bag with the tip cut off).
Makes 12 Scones
The original recipe says to let the spiced glaze set for about an hour! Craziness. I was hungry and wasn’t having any of that. It was still tasty :) I like my scones warm so I microwaved mine. And I put a little butter on mine. Because I’m health-conscious like that.
I shared this on Sweet as Sugar Cookies :)


Peach Scones for Breakfast!

One of my favorite things about summer is that I can choose to do whatever I want to in a day! If I want to wake up late (10am), treatment get up and make peach scones, anemia do Jillian’s 6 pack abs and bike 3 miles, collapse on the floor and watch The Girl with the Dragon Tattoo until I have the energy for a shower, eat scrambled eggs for dinner, make peach crisp, and finish the day with watching The Girl who Played with Fire, I can! So that’s what I did yesterday :)

I am usually not a fan of peaches. I much prefer nectarines- I think they taste better and aren’t all fuzzy. But my grandparents brought us a whole bunch of peaches and I didn’t want them to go bad so I decided to bake with them. I was going to make peach pancakes for breakfast but my sister was craving scones. I used to make scones all the time- and I’m pretty good at it if I do say so myself! I hadn’t made them in a really long time, though. I got a recipe for peach scones off of Sugar Plum. The scones turned out pretty delicious but you couldn’t tell that there was peach in them. In the future, I’m going to stick to my regular scone recipe. Now I’m all inspired to make more scones!

Peach Scones

Slightly adapted from Sugar Plum

1 egg
1/3 cup milk
2 teaspoons honey
1/3 cup finely chopped peach, peeled
2 cups all purpose flour
1/4 cup firmly packed dark brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
Powdered sugar to top (optional)

*I like to brush my scones with a beaten egg and some milk. It helps them get nice and golden brown.


  1. Preheat oven to 400 degrees F. Coat a large sheet pan with cooking spray.
  2. Whisk together egg, milk and honey, in a small bowl, until well combined; stir in peach.
  3. In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon and salt, until well combined. Add the butter in, using a pastry blender or your fingertips. After the butter is mixed in, the mixture will have little lumps in it. Stir in milk mixture until dough comes together but don’t overwork the mixture.
  4. Place dough on a floured surface and form a ball. Make it into a circle a little less than an inch thick. Use a pizza cutter or a large knife to slice this into 8 equal triangles.
  5. Beat an egg and add a little bit of milk. Use a pastry brush (is that what they’re called?) to brush some of the mixture over the scone slices.
  6. Place them on a cookie sheet with parchment paper and bake at 400 degrees F, for 18-22 minutes, or until golden brown around the edges. Sprinkle them with powdered sugar and them put in the oven on broil for a few minutes until the sugar starts to sorta melt into the scone. It’s extra super delicious!

Makes: 8 scones

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