Pumpkin Scones – A Frugal Treat!

One thing I love-love-love is a sweet treat with my coffee. If you like Starbucks’ pumpkin scone, you might like my version for just a fraction of the cost. You can bake this batch up and freeze them and pull them out as you need them. Total cost of this recipe is about $4 for me. It made about 32 mini-petite size scones. You can make them any size you want. You can get 6-8 large scones from this.
Scone Ingredients:

  • 2 1/4 cups all-purpose flour (and a little to roll it out on- I used whole wheat for the rolling part)
  • 3/4 cup granulated white sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 cup canned 100% pumpkin
  • 3 tablespoons half and half cream
  • 1 large egg
  • 6 tablespoons cold butter, cut into cubes or pats

 
Spice Glaze Ingredients:

  • 2 cup powdered sugar (sifted)
  • 1/4 cup milk (any kind)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Directions:

1. Set oven to 425°F. Prepare baking sheet with cooking spray or line with parchment paper or a Silpat.
2. In a large bowl, whisk together dry ingredients.
3. In a different bowl, whisk together pumpkin, half and half and egg.
4. You can use a pastry cutter or a food processor/mixer to cut butter into the dry ingredients. Continue cutting until the mixture is crumbly. Just mix until the mixture looks pebble-like, or very small bits of dry dough.
5. Slowly add wet ingredients into dry ingredients, then form the dough into a ball. If you need to add more flour, just add a little at a time until it is good enough to handle, but not solid.  You want it to be moist!  Pat out dough onto a floured cutting board and form it into a wide rectangle. Cut the dough in half, then half again, making 4 equal squares. Cut through the 4 squares the opposite way so that you have 8 squares of dough. Cut diagonally on each square until you have 32 petite-size scones.  (or cut however you want!)
6. Place on baking sheet about an inch apart and bake for 12 to 15 minutes on prepared baking sheet. Scones should just begin to turn light brown when they are done.  You can also tell by touching one gently.  If it leaves a fingerprint, they aren’t done. BUT, be careful with that.  You could burn yourself.
7. While scones are baking, prepare plain glaze by mixing the ingredients.  Whisk until smooth, or mostly smooth.  You can use a mesh strainer to remove lumps that won’t mix in.
8. When scones are still warm/hot, glaze them.  You can dip them or drizzle or do whatever you want.  I dip mine because I like it all sweet!  You can do this as many times as you want.

Let the glaze dry a little before serving or freezing. You can also freeze them unglazed and add glaze later.
Enjoy!
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