(can be vegan and/or gluten free)
Bring on the pumpkin! After many years of buying pumpkin scones from Starbuck’s, I decided to create my own homemade version that, I dare say, is almost better! Nothing says fall like them – they’re fluffy, buttery, pumpkin-y, and seriously so easy to make. Plus the 2 ingredient icing drizzle tops it all off with a hint of sweetness to balance out the savoury pumpkin. I’ve always been slightly intimidated of scones, but after making these a few times I can honestly say they are much less fussy than I thought. And the outcome is so worth it! Enjoy!
for the scone:
- 2 cups all-purpose flour (or GF all-purpose)
- 1/3 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon*
- 1/2 tsp nutmeg*
- 1/2 tsp ginger*
- 1/2 tsp clove*
- 1/4 tsp allspice*
- 1/2 cup unsalted butter, chilled (or vegan stick butter)
- 1/2 cup pumpkin purée
- 1 egg
- 3 tbsp milk
- 1 tsp vanilla
for the royal icing drizzle:
- 1 cup powdered sugar
- 1 tbsp + 1 tsp water
- Preheat oven to 425F. Line a large baking sheet with parchment.
- In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt, and spices).
- Cut the cold butter into the dry – Slice the butter into small cubes and incorporate into the dry ingredients, either with your fingertips or a pastry cutter. If you’re using your hands, make sure to only use the tips! This prevents the butter from melting too much.
- Once the butter is incorporated, mix up the wet ingredients in a separate small bowl (pumpkin, egg, milk, vanilla).
- Add the wet to the dry and mix with a wooden spoon. Mix just until incorporated, and then knead the dough on a floured surface 3-4 times (try not to over knead it). Roll into a 1-inch thick rectangle, and cut into 8 triangles.
- Chill for 30 minutes in the fridge before baking for 12 minutes.
- Let the scones cool while you make the icing. In a small bowl, mix together the powdered sugar and water with a small whisk or fork until a smooth icing forms. Once the scones are cool, drizzle the icing on top, and let set for a few minutes before serving!
- Store in an airtight container for up to 5 days.
*You can replace all of these spices for 2 1/2 – 3 tsp pumpkin pie spice
- Use vegan butter instead of the regular butter. Make sure you use the stick form and not the spreadable form!
- Use plant milk instead of regular milk
- Use 3 tbsp aquafaba instead of 1 egg (I can not vouch for the results of this!)
FOR GLUTEN FREE
- Use gluten free all-purpose flour