Sunday brought the first official day of fall and we celebrated with pumpkin scones.
They sure are delicious and they make the house smell perfectly fall-ish.
.JPG)
Carson even joined in the seasonal fun and whipped up his own version.
Spiced pumpkin scones with a double glaze
Ingredients
Pumpkin scones
2 cups flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 cup (1 stick) cold butter
1/2 cup pumpkin puree
1 tablespoon pure maple syrup
3 tablespoons milk (I use nonfat because we always have it)
1 egg
2 teaspoons vanilla
Simple sugar glaze
1 cup powdered sugar
1+ tablespoons milk
Spiced pumpkin glaze
1 cup powdered sugar
1 tablespoon pumpkin puree
1/8 teaspoon cloves
1/8 teaspoon ginger
1/4 teaspoon cinnamon
1+ tablespoons milk
Preheat oven to 400. In the bowl of a food processor combine flour, brown sugar, baking powder, baking soda, salt and all spices together. Next, add the butter, cut into small cubes, and pulse until combined (it will end up looking like crumbs). If you don't have a food processor you can do this by hand!
In a large bowl whisk together the pumpkin, syrup, milk, vanilla and egg.
Add the flour mixture to the pumpkin mixture and stir by hand until a soft dough forms.
Transfer the dough to a floured surface then knead it a couple of times until it's nice and smooth.
Roll the dough out and cut into triangles/squares/whatever shape scones you like.
Bake 10-12 minutes until a toothpick comes out clean. Transfer to a wire rack and allow to cool completely.
Once cool, make the glazes. No need to heat, just mix sugar and 1 tablespoon milk in a bowl (add the spices for the second glaze). Add small amounts of milk until you reach the desired consistency. For the first glaze, I just dip the scone in to completely cover it. For the second glaze I drizzle it on.
Wait until the glaze has set (if you can) and Enjoy!
Happy Fall!
