Pumpkin Scones
Equipment
- Mixing bowl
- Baking Sheet
- unbleached parchment paper
Ingredients
- ½ cup brown sugar packed
- 4 ½ cups all purpose flour
- 4 tsp baking powder
- 3 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1 cup cold butter
- 2 eggs
- 1 ¼ cups canned pumpkin
- ¾ milk divided
Glaze
- 2 cups confectioners' sugar
- ¼ tsp pumpkin pie spice
- 3 tbsp milk
Instructions
- Add brown sugar to large bowl and sift in flour, baking powder, pumpkin pie spice, cinnamon, baking soda and salt. Cut in butter until mixture resembles course crumbs and butter is well incorporated.
- In a separate bowl mix eggs, pumpkin and 1/2 cup of the milk.
- Add wet ingredients to dry and mix just until combined.
- Turn out onto a floured surface and knead 10 times. Divide dough in half and shape each half into an 8 inch disk.
- Cut each disk into 8 wedges and place on an ungreased or parchment lined baking sheet.
- Brush with milk.
- Bake at 400 degrees for 12 to 15 minutes or until golden brown in color.
- To prepare glaze, sift icing sugar and spice together. Stir in milk.
- Spread warm scones with glaze.
Notes
Store leftover pumpkin scones in an airtight container at room temperature for up to 3 days.
They can also be frozen; store in an airtight container or freezer bag for up to 2 months. Thaw at room temperature.
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https://www.redcottagechronicles.com/recipe/pumpkin-scones/