Glazed Pumpkin Scones
These incredibly tender pumpkin scones are perfect for fall!! It has all the right flavours for the autumn season and freezes beautifully for those last minute guests. Make some today.
Servings: 8
Ingredients
Scones:
- 2 cup flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 6 tbsp cold butter
- 1/2 cup pumpkin puree
- 3 tbsp sour cream or yogurt
- 1 large egg
Spice Glaze:
- 1 cup icing sugar
- 2-3 tbsp milk
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 425 and line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, salt and spices.
- Using your hands or a pastry cutter, cut butter into the dry mix until it resembles a coarse meal; set aside
- In another bowl, whisk together pumpkin, yogurt and egg.
- Fold wet ingredients into dry and gently mix into a ball; don't overmix.
- Pat dough out, gently, onto a floured surface and form into a rectangle 9" x 3"; slice lengthwise into 2 equal pieces and then cut each piece so you have 9 triangular pieces.
- Meanwhile, get your glaze ingredients ready (just mix them all together in a bowl); set aside.
- Instead of the triangle, you can just use a round cookie cutter and cut into rounds like this (the only thing with this method is re-rolling...this dough makes tough scones if you work it too much, so take the scraps and gently push the pieces together and cut more shapes; if you knead it, you will get pumpkin flavoured hockey pucks!).
- Place them on a baking sheet with a bit of room between them (they get bigger but don't spread like a chocolate chip cookie!) and bake for 14 - 16 minutes.
- Remove from the oven and let cool for a couple of minutes; drizzle the glaze onto each scone.
Notes
You can cut the scone dough into circles but you'll have to re-roll the extra dough and that will make a less tender finished product. If you don't want to bake all of them off right away, place the rest of the uncooked scones onto a baking sheet and flash freeze them (just pop them into a freezer until hard and then transfer them into a large Ziploc bag)
Now you have scones to bake fresh whenever you want them. If you wan't perfect squiggles of glaze, place the mixed glaze into a Ziploc bag; when you're ready, simply snip the corner and drizzle away!!
Now you have scones to bake fresh whenever you want them. If you wan't perfect squiggles of glaze, place the mixed glaze into a Ziploc bag; when you're ready, simply snip the corner and drizzle away!!