Pumpkin Scones
Ingredients:
- 4-1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 4 teaspoons baking powder
- 3 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cold butter
- 2 large eggs, room temperature
- 1-1/4 cups canned pumpkin
- 3/4 cup 2% milk, divided
Glaze:
- 2 cups confectioners' sugar
- 3 tablespoons 2% milk
- 1/4 teaspoon pumpkin pie spice
Directions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, baking soda, and salt.
3. Cut cold butter into small cubes and use a pastry cutter or your fingers to blend it into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together eggs, canned pumpkin, and 1/2 cup of the milk.
5. Add the wet ingredients to the dry ingredients and gently mix until just combined. If the dough is too dry, add the remaining 1/4 cup milk gradually.
6. Turn the dough onto a floured surface and knead gently a few times until it comes together.
7. Pat the dough into a 12-inch circle about 1-inch thick. Cut into 12 wedges and place them on the prepared baking sheet.
8. Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. Meanwhile, prepare the glaze by whisking together confectioners' sugar, 3 tablespoons milk, and pumpkin pie spice until smooth.
10. Drizzle the glaze over the warm scones before serving.
Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use cold butter to ensure flaky, tender scones with a light texture.
Cut scones evenly to promote uniform baking and consistent texture.