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FALL Fun Pumpkin Scones

Jill Lodato
Print Recipe
Prep Time 15 mins
Cook Time 18 mins
Course Breakfast
Cuisine American
Servings 8 servings

Equipment

  • baking sheet
  • Parchment paper

Ingredients
  

  • 2 Cups all-purpose flour 
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 Cup butter - cut into cubes
  • 1/2 Cup heavy cream
  • 1 large egg
  • 1/2 Cup pure pumpkin puree
  • 1/2 Cup brown sugar
  • 1 tsp pure vanilla extract
  • Glaze: 1 Cup powdered sugar, 3 tbsp heavy cream, 1/2 tsp pumpkin spice

Instructions
 

  • How to Make: Preheat oven 350 F
    Makes 8-10 scones
    In a large bowl, whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together.
    Dice the cold  butter into small little pieces.
    Add butter o the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
    In another bowl, whisk only 1/3 cup heavy cream, the egg, pumpkin, brown sugar, and vanilla extract together.
    Pour into the flour mixture and mix together until moistened.
    With floured hands, pick up cough and make a ball.
    Scatter flour on the counter or board and form dough into a circle (about 8 inches) 
    With a knife, cut into 8 - 10 equal wedges (triangles). Place scones at least 2 inches apart baking sheet, lined with parchment paper.
    With a pastry brush, brush scones with remainder of cream, then scatter with sugar. You can also make a cinnamon sugar by mixing 1/4 cup sugar with 1 teaspoon pumpkin pie spice or cinnamon. Sprinkle this on top of the  scones. 
    Bake the scones for 20-25 minutes or until lightly browned.  
    Make Glaze: Mix all ingredients together. Drip onto cooled scones, 
Keyword breakfast, pumpkin, scone, scones, spice