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Coffee House Pumpkin Scones

Coffee House Pumpkin Scones


2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup light brown sugar, packed
1/2 cup cold unsalted butter, grated
1/2 cup pumpkin puree
3 tablespoons heavy cream
1 large egg
2 teaspoons vanilla extract
1 cup powdered sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
2 tablespoons milk

Cooking Instructions

Preheat oven to 400 F. Lightly grease baking sheet or line with parchment paper.

In a large mixing bowl sift together flour, cinnamon, baking powder, 2 teaspoons pumpkin pie spice, and baking soda. Add brown sugar and stir to combine. Add butter and cut into flour mixture using a pastry blender or two forks. Blend until mixture resemble coarse sand. In a medium bowl, whisk together pumpkin puree, cream and egg. Add pumpkin mixture to dry ingredients and stir together until a soft dough forms. Turn out onto a lightly floured surface and knead lightly to pull dough together. Pat into a large rectangle, about 3/4-inch thick. Cut dough into 8 triangles, or use a 2-1/2" biscuit cutter to cut into rounds . Place of prepared baking sheet and bake in preheated oven for 10 to 12 minutes. Let cool on pan 3 to 5 minutes before transferring to cooking rack. In a bowl whisk together powdered sugar, pumpkin pie spice, cinnamon and milk until smooth. If desired add more or less milk to make glaze the desired consistency. Spread glaze on scones. Makes 8 scones.

Equipment List

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