This Pumpkin Spice Scones recipe is the perfect treat to share with friends over a cup of pumpkin spice coffee. They are also great for breakfast! Sponsored by Coffee-Mate.
If there is one constant thing throughout my life, that has been a served at large family gatherings, holidays, dinner parties and one-on-one chats, it is coffee! Over the summer, I went a month long road trip with my friend and our kids and everywhere we went we had coffee.
One night while we sat drinking our coffee on a bench, in the dark, overlooking Lake Superior a couple of cops on bikes stopped by. I’m not sure if we looked like we were underage, huddled in our hoodies, or if we sounded like were were having too much fun but they stopped to check what we were drinking!
After we showed them our cups of coffee, they were a little embarrassed and continued on their way and once they were out of earshot we proceeded to laugh our heads off! I guess we passed the “legal coffee drinking age”!
At this time of the year, the most popular coffee flavor is pumpkin spice! I bought some Coffee-mate Pumpkin Spice Creamer and used it to make Pumpkin Spice Scones. Over the past week, I shared the scones and the creamer with my friends and family, on several different occasions.
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I used 1/2 cup of the Coffee-Mate Pumpkin Spice creamer in my scone batter.
After baking the scones, I frosted them with a powdered sugar glaze. I filled a plate with scones and brought them with me to pick up the kids after school. Every day I pick up Zack and my niece and nephew. We stop at my mom’s house to wait for Vanessa to get done with school. Her school is right across from my mom and dad’s house so she just walks across the street. My nephew carried the pumpkin spice scones into the house.
My niece carried the Coffee-mate Pumpkin Spice creamer.
My mom always has a pot of coffee ready so we drank coffee, ate a scone and visited. When I dropped off my niece and nephew, they brought a few scones home with them to share with the rest of their family. Later in the evening, one of my friends came over for coffee and a chat.
It had been a long week and we were thankful it was finally the weekend. We decided that we needed to relax so we did little at home pedicures. After the coffee, the visiting and soaking our feet, we felt much better.
Earlier in the week, I had coffee with Christine in the morning and coffee with Brian after dinner! All of these people, my family and friends, are the most important people in my life. They are what makes life so wonderful. We laugh together and cry together.
They support me, guide me and love me no matter what. Through the snowy winters and hot muggy summers, we will continue to share cups of coffee from a front porch rocking chair in South Dakota to a park bench along the North Shore of Lake Superior from coffee in the church basement to cups brewed in my very own kitchen and we will continue to stay connected to one another.
- Mix together flour, brown sugar, baking powder, cinnamon, salt, cloves and ginger.
- Cut 1/2 cup cold butter into slices and add to flour mixture.
- Cut butter into flour mixture with a pastry blender or two knives.
- Add pumpkin, cream, egg, vanilla and cinnamon chips to the bowl.
- Mix with a fork until mixture comes together. Do not over mix or scones will be rock hard.
- Divide dough in half and gently form into two 8 inch circles on a greased cookie sheet.
- Cut into 8 wedges with a long, sharp, floured knife but do not separate the wedges.
- Bake at 425°F for 14 to 16 minutes until golden brown.