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“I'm ashamed to admit an unhealthy predilection for Starbucks pumpkin scones -- they have way too many empty calories and the icing is enough to induce diabetes -- so I found a copycat recipe and modified it to add fiber and lower fat & sugar.”
READY IN:
30mins
SERVES:
12
YIELD:
12 Large Scones
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. Sift dry ingredients together in a large bowl.
  3. Cut butter into flour mixture until crumbly, with no discernible chunks of butter.
  4. In a small bowl, whisk together pumpkin, milk, and egg.
  5. Fold wet ingredients into dry ingredients.
  6. Form dough into two balls.
  7. Pat each ball into a long rectangle (9x3x1 inch) on a floured surface.
  8. With a sharp, floured knife, cut each rectangle into 3 squares, and each square on the diagonal to form triangles.
  9. Place the scones on a floured baking sheet and bake for 8-10 minutes.
  10. Whisk together ingredients for spiced icing & drizzle over cooled scones. Allow icing to dry (at least 1 hour) before serving.

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