Pumpkin Spice Scones
Prep time: 
Cook time: 
Total time: 
Yield: 8
  • For the Scones:
  • 2 cups all-purpose flour
  • ¼ cup plus 2 tablespoons white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 6 tablespoons cold butter, cut into chunks
  • ½ cup pumpkin pureé
  • 3 tablespoons International Delight Pumpkin Pie Spice Creamer
  • 1 large egg
For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons International Delight Pumpkin Pie Spice Creamer
  • dash of cinnamon
  1. Preheat oven to 425F. Prep a cookie sheet with parchment paper or a sil-pat. Set aside.
  2. In a large bowl stir together the flour, sugar, baking powder, salt, and spices.
  3. Add the butter, and use a pastry blender or your hands to break down the butter chunks until they are no bigger than the size of a pea. (I like to use my hands and work them in.)
  4. Make a well in the center of the bowl and add the pumpkin, egg, and creamer. Stir gently until dough just comes together. (It may seem dry)
  5. Turn dough onto a well-floured surface and knead until dough has moistened and is a cohesive ball.
  6. Shape into a 6-7 inch circle, about 2 inches thick. Cut into 8 equal wedges, and arrange on the cookie sheet.
  7. Bake for 14-16 minutes, or until scones are just golden on the edges. Allow them to cool slightly while you make the glaze.
For the glaze:
  1. Whisk together the powdered sugar, creamer, and cinnamon until smooth and thick. Drizzle over the scones and enjoy warm or room temperature.
Recipe by The Baker Chick at https://www.thebakerchick.com/pumpkin-spice-scones/