Pumpkin Spice Scones
Hooray for breakfast! There is simply nothing better than enjoying the fall leaves with a warm cup of coffee or tea. Whip up the pumpkin scones for a quick treat or the centerpiece of brunch with friends! This recipe is by Whitney from Salt and Baker.
Pumpkins Spice Scones
The perfect pumpkin flavored breakfast treat if finally here!
2 c all-purpose flour
1/3 c light brown sugar - packed
1 tsp ground cinnamon
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
6 tbsp unsalted butter - cold, cut into cubes
1/2 c pumpkin puree
3 tbsp milk
1 egg - large egg
1 tsp vanilla extract
1 c + 2 tbsp powdered sugar
2 tbsp milk
Spiced Glaze Ingredients
1 c powdered sugar
1/4 tsp ground cinnamon
1 tbsp milk
Preheat oven to 425°F. Line a baking sheet with parchment paper, set aside
In a large bowl whisk the flour, brown sugar, cinnamon, baking powder, salt, nutmeg, cloves, and ginger. Cut in the butter using a pastry blender. Work it until the butter is no larger than the size of peas. It will resemble a crumble. Set aside.
In a medium sized bowl add the pumpkin, milk, egg, and vanilla. Whisk until smooth.
Using a spatula, fold the wet ingredients into the dry ingredients. Turn out the mixture onto a clean work surface and knead until everything is evenly combined. The dough will be fairly sticky.
Pat the dough into an 8 inch circle. Cut into 8 equal triangles.
Place scones on the prepared baking sheet. Bake for 15-17 minutes, or until lightly golden brown. Remove from oven and allow them to cool for 20 minutes before glazing.
Make the glazes by combining them in 2 separate bowls. Whisk to combine the ingredients.
Use a pastry brush to brush the white glaze overtop each scone. Let set for 10 minutes before adding the spiced glaze.
Using a spoon, drizzle the spiced glaze overtop the regular glaze. Let set. Serve.
Want more delicious recipes. Check out https://saltandbaker.com/ for more amazing ideas and let me know what you discover.