Copycat Starbucks Pumpkin Scones

Oh my word this recipe is good.

And I mean, GOOOOOD! (Did you see I used all of the type-features there. Yep. That's how good it is.)

Flaky, buttery, pumpkiny.... YUM!

I don't even want to taint this recipe with my witty banter.

Just make these.

Scone Dough:
(makes 6 scones)

2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter, cubed
1/2 cup pumpkin puree
3 Tablespoons pumpkin pie creamer
1 large egg

Glaze:
1 cup powdered sugar
2 Tablespoons whole milk

Preheat oven to 425 degrees. Lightly grease a baking sheet.

In a large bowl, combine the flour, sugar, baking powder, salt and spices. Whisk together. Using your hands or a pastry fork, cut butter into dry ingredients until crumbly. Some large pieces of butter are OK here!
In a medium bowl, whisk together the pumpkin, creamer and egg. Fold pumpkin mixture into dry mixture until combined. Work with hands to form into a ball.
Lightly flour your surface and pat out dough into a 1-inch thick rectangle. This is about 9 inches long and 3 inches wide. Slice the dough into 6 even triangles.
Place on prepared sheet and bake for 14 minutes or until golden brown on tops and edges.
Transfer to a wire rack and let cool.

Combine glaze ingredients and brush on to cooled scones.

Eat and enjoy these buttery, flaky, pumpkin scones.

Good riddance to dry scones!!