Well, I think the jury is in (and by that a few friends that have tried these amazing scones). A particular national coffee chain that should probably go without naming has their work cut out for them. If you are a fan of this fall treat and want to indulge year ’round, this recipe will undoubtedly fill that craving in a way that I think is far superior than what you get in store along with your pumpkin spice latte.
Now scones are notoriously fickle. Mix too much and they become dense, bake too long or at the wrong temperature they can become dry. Getting that perfect mix of crisp crust with a nice cake-like inside is the ultimate goal, so heed the super easy tips in the directions and you will have the perfect scone.
One final note, most recipes call for a myriad of spices such as nutmeg, ground ginger, cinnamon and cloves (the traditional pumpkin pie spice combo). I’ve never been a big fan of nutmeg and ginger can be a tad overpowering at time. So naturally I typically reach for my own blends. Either the Crumble Spice Artisan Blend or when in season the Holiday Spice Artisan Blend is quite lovely for this recipe and you’ll see that cited below. If you are looking for a more traditional pumpkin pie spice flavor just use a 1/2 tsp each of nutmeg, ground ginger and cloves and the rest cinnamon and you’ll be fine.
4 1/4 cup All Purpose Flour
3/4 cup Dark Brown Sugar
1 tsp Salt
2 tbsp Baking Powder
4 tsp Crumble Spice Artisan Blend (see above suggestion for substitution)
3/4 cup Butter (cold and cubed)
1 cup canned Pumpkin Puree
1/2 cup Heavy Cream
2 Extra Large Eggs
For the Icing:
1 1/2 cup powdered sugar
1 tsp Crumble Spice Artisan Blend
2-3 tbsp Heavy Cream
In a small bowl, whisk together the pumpkin puree, heavy cream and eggs. Set aside. In the stand mixer bowl with the paddle attachment, mix together all the dry ingredients (flour, sugar, baking powder and spices). Next mix in cold cubed butter and mix until it forms pea size crumbles (you want the butter to be intact as this will help in the baking process to make the scones amazing). Slowly add the pumpkin mixture until just combined.
Divide the dough in half and flour your counter top or butcher block and form half the dough into a rectangle approximately 5-6 inches by 12-13 inches or so (keeping it rough will add to the look of the final scones). The dough will be roughly 1/2 inch thick. Cut the dough lengthwise down the middle and then in thirds. Then cut diagonally to make approximately 12 triangles. Repeat with other half of dough.
Place each triangle on a parchment lined baking sheet spaced about 1-2 inches apart (approximately 6 per 9×13 baking sheet). Bake at 425 degrees for 15 minutes. Bake each batch until all the scones have been baked. When done, remove from pan and allow to cool completely on a cooling rack.
To make the icing, whisk together powdered sugar and Crumble Spice and add heavy cream a little at a time until you get the desired consistency (slightly more runny then cake frosting). Dip the tops of the cooled down scones in the icing and set on parchment paper to set. For an extra fancy touch you can pipe the icing onto the scones by filling a plastic bag with the icing, cutting a small corner off and drizzling over the scones.
Hope you enjoy this recipe as much as we are!