Update: It is that time of year for Pumpkin spice and everything nice.  This goes well with coffee.  I am in the process of finding a gluten-free version and one with less sugar.  So if you have found a good version like that please let me know 

It is that time of year again! This weekend we made our favorite Pumpkin Scones.

All I can say is Wow!  These are truly the best scones I’ve ever made and eaten.

Two years ago I was introduced to the amazing Pumpkin Scone at Starbucks but at $1.95 a piece, it’s not the frugal way to go.

I found this recipe on MomsWhoThink online and made it.  A couple changes that I made include using pumpkin pie filling instead of regular pumpkin (hard to find regular pumpkin at some stores) and I also used heavy cream instead of half and half.   They came out so well I tried the recipe yesterday a couple more times, I used the self-rising flour and only used a 1/2 tablespoon of baking powder and omitted the salt.  I then did another batch with cooking margarine and my hubby preferred those.  I recommend cream for the icing because milk seems to make it too “watery”.

Starbucks Pumpkin Scones Recipe

These pumpkin scones are so moist and flavorful you’ll be wanting to make them all year round. They taste just like the ones you get from Starbucks. Make them on a fall morning and they’re the perfect fit with hot tea or coffee. Save yourself the hassle of waiting in line for your breakfast and shelling out big bucks for the same wonderful scone you can easily make at home.

Scones Ingredients:

2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

Sugar Glaze Ingredients:

1 cup powdered sugar
1 Tablespoon powdered sugar
2 Tablespoons whole milk

Spiced Glaze Ingredients:

1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

Scones Directions:

1.  Preheat oven to 425 degrees F.

2.  Lightly grease a cookie sheet or line with parchment paper.

3.  Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4.  With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

5.  In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6.  Fold wet ingredients into dry ingredients. Form the dough into a ball.

7.  Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

8.  Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

9.  Place on prepared baking sheet from step 2.

10.  Bake for 10–16 minutes until scones turn light brown.

11.  Place on wire rack to cool.

Sugar Glaze directions:

1.  Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2.  Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:

1.  As sugar glaze firms, combine the spiced icing ingredients.

2.  Use whisk to drizzle over each scone and allow to dry before serving.

Makes 6 pumpkin scones.

My guess this cost me about $2 a batch to make, if that.

What do you think?  Any suggestions for other recipes to try?