The recipe I used was adapted from Brown Eyed Baker's Pumpkin Scones with Spiced Glaze.
Pumpkin Scones with Vanilla Glaze
For the Scones:
- 2 cups all-purpose flour
- 7 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 6 Tablespoons cold butter
- ½ cup pumpkin puree - we used the pumpkin from Day 5 but canned would work too
- 3 Tablespoons half-and-half
- 1 large egg
For the Vanilla Glaze:
- 1 cup plus 1 tablespoons powdered sugar
- 2 tablespoons milk
- 1 tsp vanilla extract
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. Combine flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. Use a pastry blender (or a fork) to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are left; set aside.
3. In a small bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a thick rectangle. Use a knife to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
4. For the powdered sugar glaze, mix the powdered sugar and milk together until smooth. For extra taste add 1 teaspoon vanilla or lemon extract. When scones are cool, use a spoon to drizzle the glaze over the top of the scones.
5. Enjoy!
[...] Day 13: Pumpkin Scones with Vanilla Glaze [...]
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