Tired of wasting money at Starbucks on your favorite pumpkin spice scone? Well, now you can make them at home! These mini glazed pumpkin scones are the perfect little treat for the fall season, or as I like to call it, pumpkin spice and everything nice season!
These scones are soft and crumbly and absolutely irresistible with that pumpkin spice flavour! It definitely helps that they’re small because you can enjoy more than one without feeling guilty! They taste delicious on their own, but could use a little help in the sweetness department, which is why TWO different glazes gives it the perfect balance! The first glaze is a plain sugar glaze, the second adds the perfect hint of that pumpkin flavour that just takes it over the top!
I am not done ranting and raving about these glazed pumpkin scones because I also cannot get over how quick and easy they are to make. Can you spare 20 minutes today? Seriously, that’s all the time you need to bring these scones to life. You don’t even need a fancy KitchenAid mixer.
So resist the urge to reach for your wallet to overpay for your guilty pleasure any longer! Save your hard-earned paycheque, get in the kitchen and make these today!
Starbucks inspired mini glazed pumpkin scones are the perfect little fall treat and since they’re small, you can enjoy more than one without feeling guilty!
- 2 cups all-purpose flour
- 1/3 cup brown sugar, packed
- 3 teaspoons pumpkin spice blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1/2 cup pumpkin puree
- 3 tablespoons fat-free half-and-half cream
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup confectioners’ sugar
- 2 tablespoons fat-free half-and-half cream
- 1/2 cup confectioners’ sugar
- 1 teaspoon pumpkin spice blend
- 1 tablespoon fat-free half-and-half cream
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together flour, pumpkin spice blend, baking soda, and salt. Work the butter into flour with a pastry cutter (or your hands!) just until the mixture is crumbly and the butter is the size of small peas.
- In another bowl, whisk together the pumpkin puree, half-and-half, egg, and vanilla until well combined.
- Pour pumpkin mixture over 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” rectangle, about ¾” thick.
- 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 prepared baking sheet. Bake for 10-12 minutes, or until a tester inserted in the center comes out clean. Let cool for 10 minutes.
- 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.
- 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.
- Store leftover scones in an airtight container at room temperature for up to 3 days.