Yields:
10 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
30 Mins
Total Time:
50 Mins
As the leaves turn red and gold, and the air becomes crisp and cool, it’s time to embrace the flavors of autumn. Pumpkin scones cleverly blend the rich sweetness of pumpkin with the warmth of fresh baking. They capture the essence of fall in every bite, making them the perfect companions for hot tea or coffee on a chilly morning.
Ingredients
Adjust Servings
- Wet Ingredients:
- For the Glaze:
Instructions
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Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
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In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon and pumpkin pie spice until well combined. Add the cold, cubed butter to the dry ingredients. Using your fingers, work the butter into the dry mixture until it resembles coarse crumbs.
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In a separate bowl, whisk together all the wet ingredients until smooth.
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Pour the wet ingredients over the dry ingredients and gently stir until just combined. Be careful not to overmix; the dough should be slightly sticky.
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Place the dough on a lightly floured surface. Press or roll it into a circle with a diameter of 8-9 inches / 20-23 centimeters. Using a sharp knife, cut the dough into triangles or your desired scone shape. Place the scones on the prepared baking sheet, leaving a little space between each.
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Bake the scones in the preheated oven for 12-15 minutes, or until they are lightly golden brown on top.
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While the scones are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
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Once the scones are done baking and have cooled slightly, drizzle the glaze over the top of each scone.
