My life is insanely busy at the moment. Between school, the blog, and being a mom and wife, it seems like having quality time with my family is few and far between. I have to make the most out of the moments that we have together. Most of those moments as a family come at the dinner table. I love getting up in the morning, getting my kids dressed, and heading downstairs to eat breakfast. Breakfast is a time of connection for my family.
Of course, I couldn’t start my day without a cup of coffee. For this mommy, taking the time to enjoy a cup of coffee with my favorite creamer is essential. As the seasons begin to change, I start craving fall flavors. Pumpkin is the first flavor I think of when I think of fall. Every year at this time, I head to Starbucks to fill up on pumpkins scones and Pumpkin Spice Lattes.
This year, things are a little tight budget wise so I thought I would do the next best thing and recreate the scones at home. To make my coffee pumpkin spicy, I picked up some Pumpkin Spice Liquid Coffee-mate while I was grocery shopping. I decided to add the Pumpkin Spice Liquid Coffee-mate to my scones in place of the half and half to make my scones more festive. These scones are the perfect addition to our family breakfast and they pair with coffee like a dream!
- 2 cups all-purpose flour
- 7 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 6 tbsp cold butter
- ½ cup canned pumpkin
- 3 tbsp Pumpkin Spice Liquid Coffee-mate (or Half and Half)
- 1 large egg
- Coffee Powdered Sugar Glaze
- 1 cup plus 1 tbsp powdered sugar
- 2 tbsp cold coffee (or milk)
- Pumpkin Spiced Glaze
- 1 cup plus 3 tbsp powdered sugar
- 2 tbsp Pumpkin Spice Liquid Coffee-mate (or milk)
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
- Preheat the oven to 425F, line a baking sheet with parchment or a Silpat mat.
- Combine flour, sugar, baking powder, salt, and spices in a food processor. Add cold butter and combine until chunks of butter are no longer noticeable. (You can do this by hand with a fork if you don't have a food processor)
- In a separate bowl, combine together the pumpkin, half and half, and egg. Stir ingredients until well combined. Fold wet ingredients into dry ingredients. Form the dough into a ball.
- Pat out dough onto a lightly floured surface and form it into a 3 inch by 9 inch rectangle. The rectangle should be about an inch thick. Using a pizza cutter, slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Bake for 14–16 minutes or until scones turn light brown.
- Coffee Glaze:
- Mix the powdered sugar and 2 tbsp cold coffee until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.
- Pumpkin Glaze:
- Combine all of the ingredients for the spiced icing. Drizzle over each scone and allow the icing to dry before serving.
I am not the only one who loves pumpkin scones. My daughter enjoys them just as much as I do! She sits on my lap and eats her scone with a huge smile on her face. I tell you, this is where quality family times happen, the breakfast table!