Pumpkin Spiced Scones
 
Prep time
Cook time
Total time
 
These treats are best slightly warm from the oven and slathered with butter or pumpkin butter. If they are not devoured on day one, they will keep for up to three days. Be a bit kitchen-clever and freeze half the batch for guests or mid-morning cravings.
:
: Breakfast
Serves: 12
Ingredients
  • Scone Ingredients
  • 2¾ cups all-purpose flour
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ⅛ teaspoon ground clove
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ½ cup (1-stick) butter, cubed
  • ¾ cup pureed pumpkin
  • ¼ cup plus 3 tablespoons low-fat milk
  • 1 teaspoon vanilla extract
  • Flour for dusting
  • Glaze Ingredients
  • 1 cup powdered sugar
  • ½ teaspoon powdered cinnamon
  • 2 teaspoons cinnamon schnapps, cinnamon whiskey or milk
  • 1-2 tablespoons low-fat milk
Instructions
  1. In a large mixing bowl, whisk the flour, sugar, baking powder, salt and spices.
  2. Combine the flour mixture and butter until small crumbs form. (Use your hands or a pastry cutter.)
  3. Mix the pumpkin, milk and vanilla in a separate, small bowl.
  4. Add the milk mixture to the flour mixture and stir until moistened and holds together, do not over-mix.
  5. Divide the dough into two pieces and form each into a ball. On a well-floured surface, shape each piece into a 6-inch circle. Be generous with the flour to prevent sticking. Cut each circle into 6 pieces. Freeze pieces for 20 minutes. Preheat oven to 450ºF.
  6. Place pieces on 2 parchment-lined baking sheets. Bake for 12 minutes or until golden. Allow to cool.
  7. Prepare the glaze by mixing all of the ingredients until smooth. Drizzle over cooled scones.
  8. Recipe tip: Follow through step 4 and freeze scones in a freezer-safe container. Bake as directed.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/pumpkin-spiced-scones/