Pumpkin Scones

By Sarah-Lyn

These pumpkin scones are covered with a spiced icing, making a delicious fall treat.

Ingredients

• •FOR THE SCONES:
• •2 cups Flour
• •1/3 cups Brown Sugar
• •1 Tablespoon Baking Powder
• •1/2 teaspoons Salt
• •1-1/2 Tablespoon Cinnamon
• •1 teaspoon Nutmeg
• •1/2 teaspoons Ginger
• •6 Tablespoons Butter
• •1/2 cups Pumpkin Puree
• •3 Tablespoons Milk
• •1 whole Egg
• •1 teaspoon Vanilla Extract
• •1/2 teaspoons Orange Extract Or Zest
• •* * * * * *
• •FOR THE ICING:
• •1/2 cups Powdered Sugar
• •1/2 teaspoons Cinnamon
• •1/4 teaspoons Nutmeg
• •1/8 teaspoons Ginger
• •1/2 teaspoons Vanilla Extract
• •1 Tablespoon Milk

Details

Servings 8
Adapted from thepioneerwoman.com

Preparation

Step 1

To prepare the scones:

1. Preheat oven to 425 F.
2. Either grease a baking sheet or line one with parchment paper or a silicone baking pad (they’re awesome!).
3. Combine flour, sugar, baking powder, salt, and the spices in a large mixing bowl.
4. Cut the butter into the dry mix until you get a crumbly mixture. I use two parallel butter knives for this.
5. In another bowl, mix pumpkin, milk, egg, vanilla and orange extract/zest together.
6. Set aside a sheet of parchment paper dusted with flour.
7. Slowly stir the wet into the dry ingredients, then mix thoroughly to form a ball of dough.
8. Put the dough on the floured parchment and form into a rectangle about one inch thick.
9. Cut the dough into four squares, then cut each square diagonally, to get a total of 8 scones.
10. Place on baking sheet and sprinkle tops with cinnamon.
11. Bake scones for 11 to 14 minutes, then place on wire rack to cool.

To prepare the icing:

1. Mix powdered sugar and spices evenly, then add milk and vanilla.
2. Pour icing into small Ziploc bag, cut the end off one corner, then squeeze over the cooling scones. Make sure they’re not too hot or the icing will melt off the sides.