Mini Glazed Pumpkin Scones

Starbucks-inspired, mini glazed pumpkin scones are soft, crumbly and absolutely irresistible with two different glazes to give the perfect balance of sweetness. They are the perfect little pumpkin spice treat for the fall season, or as I like to call it, pumpkin spice and everything nice season. The best part? They just take 20 minutes of actual prep work, and you don't even need a fancy mixer.

And since they are small, you can indulge in a few completely guilt-free. In fact, each scone contains less than 100 calories, and that includes the glaze. So now you no longer have to head out to Starbucks to grab for this guilty pleasure, try your hands at it in the kitchen, have some fun, and make these this fall season.

Ingredients

Here is what you will need to gather to make these pumpkin scones:

• pumpkin puree
• all-purpose flour
• brown sugar
• pumpkin spice blend
• baking soda
• salt
• unsalted butter
• half-and-half cream
• egg
• vanilla extract
• for the glaze - confectioners' sugar, half-and-half cream, and pumpkin spice blend.

You will also need measuring cups and spoons, mixing bowls, rolling pin, and a baking sheet.

How to Make the Best Mini Glazed Pumpkin Scones

Make the Pumpkin Scones

First, whisk together the dry ingredients (flour, brown sugar, pumpkin spice blend, baking soda, and salt) in a medium mixing bowl. Work the butter into the dry ingredients with a pastry cutter (or your hands) just until the mixture is crumbly and the butter is the size of small peas.

In another mixing bowl, whisk together the wet ingredients (pumpkin puree, half-and-half, egg, and vanilla) until well combined. Pour wet ingredients into the dry ingredients. Stir using a rubber spatula until a soft dough forms. Knead dough in the bowl until smooth for about 1 minute. If the dough sticks, add a little flour to your hands.

Flour a work surface generously, then roll the dough into an 8 x 10-inch rectangle, about ¾-inch thick, using a rolling pin. Cut the dough into 16 even squares. To do this, cut the rectangle in half horizontally, then cut each half again horizontally, creating 4 equal rectangles. Do the same in the other direction, vertically. You should have 16 roughly two-inch squares. Cut each square in half diagonally to create mini triangle-shaped scones.

Place the scones onto a parchment-lined baking sheet. Bake for 10-12 minutes in a 400 F preheated oven, or until a tester inserted in the center comes out clean. Let cool for 10 minutes.

Make the Glaze

For the first glaze layer, combine confectioners’ sugar and half-and-half in a bowl until smooth. Drizzle over slightly cooled scones. Allow to set at least 10 minutes, until icing hardens.

For the second glaze layer, combine confectioners’ sugar, pumpkin spice blend, and half-and-half and whisk until smooth. Drizzle spiced glaze in a zig-zag pattern on top over the plain glaze. Allow to set at least 5 minutes before serving.

More Pumpkin Treats

• Small Batch Chocolate Chip Pumpkin Bread
• Mini Pumpkin Pies (coming soon)
• Pumpkin Cinnamon Rolls (coming soon)
• Butternut Squash "Pumpkin" Bread
• Classic Pumpkin Pie
• Pumpkin Pie Granola

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