Steps to Make Rye Cheese Shop

Coffee Shop Pumpkin Scones

Cornucopia wine & cheese market.

Recipe Summary Coffee Shop Pumpkin Scones

After eating a delicious pumpkin scone from my favorite coffee shop, I went home and played around with a base recipe until I came up with what I believe to be a fabulous copy!

Ingredients | Rye Cheese Shop

2 ¼ cups all-purpose flour

¾ cup white sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

3 tablespoons cold butter

3 tablespoons shortening

¾ cup canned pumpkin

1 egg

2 tablespoons half-and-half

1 cup confectioners' sugar

2 tablespoons milk

¼ teaspoon ground cinnamon

¼ teaspoon pumpkin pie spice

Directions

Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.

Mix flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly.

Mix pumpkin, egg, and half-and-half together in a separate bowl; stir into flour mixture just until combined. Turn dough onto a floured work surface and shape into a 1/2-inch-thick square. Cut dough into pizza-like wedges and arrange on the prepared baking sheet.

Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.

Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones.

For a less spiced glaze, eliminate the cinnamon and pumpkin pie spice.

Info | Rye Cheese Shop

prep: 20 mins cook: 10 mins total: 30 mins Servings: 8 Yield: 8 scones

TAG : Coffee Shop Pumpkin Scones

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