Fall is here! Time for me to bake some pumpkin treats! Unfortunately here in San Antonio, we don't really get to experience the cool fall air or see the leaves change color. It's 85 degrees out right now. So, I like to make it feel like fall by baking up some treats and filling the house with the smell of pumpkin and spices. Obviously, pumpkin scones are a treat and as with any type of treat- moderation is key! Enjoy one of these delicious scones with a cup of hot tea or coffee. These are much healthier than any store bought version, and they are gluten-free. The recipe makes 8 large scones or 16 mini scones.
Preheat oven to 425 degrees F. Line baking sheet with silicone mat or parchment paper.
Using a food processor, add all of the dry ingredients: flour, sugar, baking powder, salt, and spices and pulse a few times to combine. Next, add the butter to the mix and pulse a few times until it resembles cornmeal.
In a large bowl, mix together the pumpkin puree, egg whites, and milk. Add the dry ingredients to the pumpkin mixture and stir just until combined.
Dough will be very sticky. Drop either 8 or 16 spoonfuls on the prepared baking sheet. Place some oat flour in a bowl and dip fingers into the flour to help mold each mound of batter into a triangle shape.
Once you have made 8 large or 16 mini triangular scones, place the baking sheet in the oven. Cooking time may be a little less for the mini scones. Bake for 12-13 minutes for the large scones. The scones are done baking when a toothpick in the center comes out clean.
Cool the scones on a wire rack and place a piece of aluminum foil underneath the rack. Once the scones are cool, they are ready to be glazed. Keep the scones in an airtight container. Can be refrigerated or frozen to help keep the scones fresh.
Stir together the milk and confectioner's sugar until smooth. Cover each scone with the glaze and allow to harden before adding the spiced glaze.
Stir together the milk, spices, and confectioner's sugar until smooth. Using the tip of spoon, make a zig zap pattern and drizzle the spiced glaze over each scone. Allow to harden.
You can replace the oat flour with regular flour if you are wanting a closer copycat recipe to the Starbuck's version.
Freshly ground nutmeg using whole nutmegs and a microplane zester makes such a difference in the taste!
Store these in the fridge or freezer to help keep them fresh and last longer.