Day 13: Pumpkin Scones with Vanilla Glaze

If you liked our Pumpkin Biscuits then you'll love our Pumpkin Scones.  Light and fluffy these pumpkin scones are a perfect treat to enjoy with your morning cup of coffee.  They're quick and easy to make and the vanilla glaze is a great addition that really brings out that pumpkin flavor

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!

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