Pumpkin Scones
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These scones are the perfect Fall breakfast or great for any holiday celebration. They are easy to make and taste amazing rich. You can always add raisins or dried cranberries to make heartier or white chocolate chips to make them sweeter.
Preheat oven to 425 degrees. Lightly oil a baking sheet or line with parchment paper. In a large bowl combine:
2 cups flour
7 tablespoons 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
Then using two knives, a food processor, or pastry cutter, cut into the flour mixture:
6 tablespoons cold butter
Cut butter into the four mixture until it is crumbly and there are no chunks of butter. Set aside. In a separate bowl, whisk together:
1/2 cup canned pumpkin
3 tablespoons half and half
1 egg
Fold wet ingredients into the flour and butter mixture. Form the dough into a ball and pat it out onto a lightly floured surface until dough is about 1 inch thick. Using a pizza cutter, slice the dough twice through the width, making three equal portions. Cut those three portions diagonally to that you have 6 triangular slices of dough. Place onto prepared baking sheet. Bake for 14 to 16 minutes. Scones should turn lightly brown, cool on a wire rack. While the scones are baking, make the glaze by whisking these ingredients into a small bowl:
1 cup powdered sugar
2 tablespoons half and half
When scones are cool brush or drizzle glaze on top.
Makes 6 scones
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