These pumpkin scones might be an indication of how I’m feeling. I am so ready for fall. I don’t know if I’ve mentioned it, but I am feeling it. Oh boy, am I feeling it.
Not only has school not started here and both my kids and I are SO ready, but the weather is acting like it’s still the middle of summer. After getting a nice break with some cooler weather, today was back to just an absolutely horribly hot day where I just want to not do anything at all.
On a brighter note, I’m looking forward to fall this year because I will finally be back in a place with lots of trees and I can’t wait for all the colors!
And all the pumpkin! I love all things pumpkin.
So here is the first recipe of the season for you. Pumpkin Scones. With a simple glaze on top.
They’re pretty much self-explanatory. But I will tell you this: my 2 pumpkin haters each gobbled these up. My oldest who usually says yuck to all things pumpkin, ate 2 of these pumpkin scones and then couldn’t stop telling me how ‘delectable’ they are! She might be a little bit dramatic, but she also knows a good thing when she has it.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 6 tablespoons cold butter
- 1/2 cup pumpkin puree
- 3 tablespoons cream
- 1 egg
- 1 cup powdered sugar
- 2 tablespoons milk
- Preheat oven to 425 degrees. Line baking sheet with parchment or silicone liner.
- In large bowl, combine flour, sugar, baking powder, salt and spices.
- Cut cold butter into small pieces and use a fork, pastry knife or your hands to combine with the flour mixture until it is crumbly.
- In small bowl, mix together pumpkin, cream and egg. Add to the flour and butter mixture and stir just until combined.
- Pour dough out onto a lightly floured surface and shape into elongated rectangle. Cut into 3 equal portions, then each of those into 2 triangles to form the scones.
- Transfer each of the scones onto the prepared baking sheet.
- Bake in preheated oven for 14-16 minutes, until scones are light brown.
- Place on a wire rack to cool and then cover with glaze.
- For the glaze whisk together the powdered sugar and milk until spreading consistency.