Coffee Shop Pumpkin Scones

Recipe View Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. (5 minutes)

Recipe View In a large bowl, whisk together flour, granulated sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger. (3 minutes)

Recipe View Cut in the cold butter and shortening using a pastry blender or two knives until the mixture resembles coarse crumbs. (5 minutes)

Recipe View In a separate bowl, combine pumpkin puree, egg, and half-and-half. Stir wet ingredients into the dry ingredients until just combined. Do not overmix. (3 minutes)

Recipe View Turn dough out onto a lightly floured surface. Gently pat the dough into a 1/2-inch-thick square or circle. (2 minutes)

Recipe View Cut the dough into 8 wedge-shaped scones. Place scones onto the prepared baking sheet. (2 minutes)

Recipe View Bake in the preheated oven until lightly golden brown, 10 to 15 minutes. (10-15 minutes)

Recipe View Transfer scones to a wire rack and let cool slightly. (2 minutes)

Recipe View While scones are cooling, prepare the glaze. In a small bowl, whisk together confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice until smooth. (3 minutes)

Recipe View Drizzle the glaze over the warm scones. Allow the glaze to set before serving. (5 minutes)