I was wondering what to do with my pumpkin purée (there is only so much pumpkin pie you can make!) and stumbled across this recipe for pumpkin spice scones. They are very quick and easy. To be honest you don’t really need the icing, they are nice without, and being Scottish I prefer my scones simple!!! But I wanted to get close to the Starbucks version.

They have gone down well and the hubby requested a batch for his team at work!

  
The recipe below has American measurements:

Makes 8

INGREDIENTS
2 cups all-purpose (plain) flour

7 tablespoons golden caster sugar

1 tablespoon baking powder

1⁄2 teaspoon salt

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground nutmeg

1⁄4 teaspoon ground cloves

1⁄4 teaspoon ground ginger

6 tablespoons cold butter

1⁄2 cup canned or fresh pumpkin purée 

3 tablespoons half-and-half (whole milk)

1 large egg
FOR THE GLAZE

1 cup confectioners’ sugar

2 tablespoons milk

FOR THE SPICED GLAZE

1 cup confectioners’ sugar

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

Pinch of nutmeg

2 tablespoons milk

INSTRUCTIONS
Preheat oven to 200 C. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking powder and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk and egg. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles.

Place scones onto prepared baking sheet. Place into oven and bake for 12-14 minutes, until golden brown.

To make the glaze, combine icing sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine icing sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.

When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze. You can also make a piping bag from baking parchment if you want.

Allow glazes to set before serving.