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Pumpkin Scones

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Ingredients

  • ■2 cups all purpose flour
  • ■1/4 cup plus 3 tablespoons granulated sugar
  • ■1 tablespoon baking powder
  • ■1/2 teaspoon salt
  • ■1/2 teaspoon ground cinnamon
  • ■1/2 teaspoon ground nutmeg
  • ■1/4 teaspoon ground cloves
  • ■1/4 teaspoon ground ginger
  • ■6 tablespoons cold butter, cut into 1-inch cubes
  • ■1/2 cup canned pumpkin
  • ■3 tablespoons half-and-half
  • ■1 large egg
  • Powdered Sugar Glaze (optional)
  • ■1 cup plus 1 tablespoon powdered sugar
  • ■2 tablespoons milk
  • Spiced Glaze (optional)
  • ■1 cup plus 3 tablespoons powdered sugar
  • ■2 tablespoons milk
  • ■1/4 teaspoon ground cinnamon
  • ■1/8 teaspoon ground nutmeg
  • ■Pinch of ground ginger
  • ■Pinch of ground cloves

Details

Servings 6
Preparation time 30mins
Cooking time 45mins
Adapted from theshoeboxkitchen.wordpress.com

Preparation

Step 1

Preheat your oven to 400 degrees and line a baking sheet with parchment paper.

In a mixing bowl, whisk together the pumpkin, half-and-half, and egg. Set aside.

Sift together into a large mixing bowl the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on top.

Using a pastry blender, cut the butter into the dry ingredients until your reach the consistency of coarse cornmeal (pieces of butter should be no larger than a small pea).

Now gradually fold the wet ingredients into the dry ingredients. The important thing is to make sure all the dry ingredients have been moistened well. Divide the dough in half.

On a floured surface, flatten and form each dough half into a 7″ circle. Using a sharp knife or a bench blade, divide each circle into six equal pieces.


Bake for just 10-15 minutes, or until light brown. Remove to a cooling rack and let cool completely before icing.

Optional:
Make up the powdered sugar or spice glaze by mixing the milk and sugar until smooth, then paint the tops of the scones with the glaze using a pastry brush or drizzle over top.

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