It’s that time of year again, when Pumpkin Spice Lattes and Pumpkin Scones are out at Starbucks. But daily trips to the coffee shop can be a little expensive, so why not make your own pumpkin scones and save a little $$?
These Harvest Pumpkin Scones are a rich golden orange color packed full of spice, including crystalized ginger pieces. I added even more flavor and spice by making a Pumpkin Spice Ginger Glaze to go over the top of the scones.
The spicy pumpkin flavor becomes more pronounced and delicious the day after you bake these! They smell wonderful while baking and are just as good when paired with a Pumpkin Spice Latte or a regular cup of joe.
Here is how you can make your own:
Harvest Pumpkin Scones:
You can find the entire recipe for the scones here. I followed most of the recipe as written, however I lowered the oven temp from 425 degrees to 400 to prevent burning. I also added a 1/4 teaspoon Pumpkin Pie Spice and 1 teaspoon of vanilla extract for some extra flavor.
Line two baking sheets with parchment or Silpat and set aside. I used two baking sheets because they fit easier into my freezer.
In large bowl, whisk together the flour, sugar, baking powder, salt and spice (add a 1/4 teaspoon of Pumpkin Pie Spice for a little extra flavor if desired).
Cut the chilled butter into the flour mixture until unevenly crumbly. It’s okay for larger chunks of butter to remain unincorporated.
Stir in the crystallized ginger chips if using. Set aside.
In a measuring cup whisk together the eggs, pumpkin and 1 teaspoon of vanilla extract if using. Stir pumpkin mixture into flour mixture until moistened and the dough holds together.
Divide dough into two equal portions. Place one portion of dough on prepared baking sheet. Form a round of approximately 5″ circle with the dough and approximately 3/4″ thick.
Repeat with remaining dough on second prepared baking sheet. Brush the tops of dough rounds with milk and sprinkle with sparkling sugar and cinnamon sugar if using.
I found it was much easier to cut the dough into wedges after the dough was placed into the freezer for 15 minutes before cutting. Using a bench knife, cut each chilled dough circle into six wedges, spacing the wedges about 1/2″ apart on the baking sheet.
Repeat with second dough circle. Place both baking sheets with cut dough into the freezer for 30 minutes.
Preheat oven to 400 degrees while dough is freezing.
After 30 minutes bake scones, one sheet at a time, in preheated oven for approximately 18 to 25 minutes.
Check frequently so that scones don’t burn. A toothpick inserted into scone should come out clean.
Cool scones completely on a wire rack if you will be using a glaze. Otherwise, serve warm and enjoy.
Pumpkin Spice Ginger Glaze:
While scones are cooling place one cup of powdered sugar into a measuring cup.
Mix in a few tablespoons of Pumpkin Pie Spice Syrup and a tablespoon or two of Ginger Syrup to create a thick glaze.
Add a shake or two of dry Pumpkin Pie Spice if desired. Spread or drizzle glaze over cooled scones.
Top with a sprinkle of sparking sugar if desired. Store scones in an airtight container at room temperature. Reheat briefly in microwave if desired.
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