Pumpkin Scones

My husband has gone above and beyond in supporting my multiple work-related adjustments this year, despite the stress and unknown that sometimes comes with self-employment. Then, yesterday he mentioned that he really wanted me to make my Pumpkin Scones as Starbucks isn’t selling theirs this season and he misses them. Figured it was the least I could do to show my appreciation for his unending support. 😊🙏

NOTES: You can substitute cold pressed organic virgin coconut oil or unsalted butter for shortening if you don’t have shortening on hand. I often sub out half of the all-purpose flour for wheat flour – they’re just more dense, not as *fluffy*.

Pumpkin Scones Recipe

Ingredients

• 1 egg
• 2 1/4 cups all-purpose flour
• 1 cup confectioners’ sugar
• 3/4 cup pumpkin puree
• 3/4 cup granulated sugar
• 3 Tbsp cold butter
• 3 Tbsp shortening
• 2 tablespoons 1% milk
• 2 Tbsp light sour cream
• 1 Tbsp baking powder
• 1 1/4 tsp ground cinnamon (divided)
• 1/2 tsp + 1 pinch ground nutmeg (divided)
• 1/2 tsp kosher salt
• 1/4 tsp + 1 pinch ground cloves (divided)
• 1/4 tsp + 1 pinch ground ginger (divided)
• 1 pinch ground allspice

Directions

1. Line a large baking with parchment paper, then set aside.
2. In a large mixing bowl, mix together 1 egg, 3/4 cup pumpkin puree, and 2 Tbsp light sour cream, then set aside.
3. In a medium mixing bowl, whisk together 2 1/4 cups all-purpose flour, 3/4 cup granulated sugar, 1 Tbsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp kosher salt, 1/4 tsp ground cloves, and 1/4 tsp ground ginger.
4. Cut in butter and shortening until mixture is crumbly.
5. Grab set aside pumpkin mixture and gently mix into flour mixture until just combined.
6. Transfer dough to a floured work surface, and shape into an 8” circle.
7. Cut dough into 8 wedges.
8. Arrange on the prepared baking sheet, then set aside in fridge. Scones need to be COLD when they go into the oven.
9. Bake 14 minutes, then remove from oven and allow to cool for 5 mins.
10. Transfer scones to a wire rack over a baking sheet to cool for at least 5 mins.
11. In a small bowl, whisk together 1 cup confectioners’ sugar, 1/4 tsp ground cinnamon, 1 pinch ground nutmeg, 1 pinch ground cloves, 1 pinch ground ginger, and 1 pinch ground allspice.
12. Drizzle glaze over scones. I like to add to a Ziplock sandwich size bag and cut off one of the bottom corners to create a piping bag.

Nutrition Facts
Serving size: 1 Scone
Servings: 8
Amount per serving
Calories	667
% Daily Value*
Total Fat 43.5g	56%
Saturated Fat 12.7g	64%
Cholesterol 37mg	12%
Sodium 2532mg	110%
Total Carbohydrate 63.6g	23%
Dietary Fiber 1.9g	7%
Total Sugars 35.1g
Protein 5.4g
Vitamin D 7mcg	36%
Calcium 43mg	3%
Iron 2mg	12%
Potassium 104mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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