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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor. Ingredients:
4-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
4 teaspoons baking powder |
3 teaspoons pumpkin pie spice |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup cold butter |
2 eggs |
1-1/4 cups canned pumpkin |
3/4 cup milk, divided |
glaze: |
2 cups confectioners' sugar |
3 tablespoons milk |
1/4 teaspoon pumpkin pie spice |
Directions:
1. In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
2. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
3. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 16 scones.
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