Pumpkin Scones

I’m always looking for easy things to grab and enjoy with my morning coffee. A friend had recently made some pumpkin scones that were absolutely delicious, so I just had to try the recipe for myself. (Thanks Brittany!)

I changed the original recipe a bit to use what I had on hand and to fit my own tastes. They turned out great, and my parents even loved them too! I will definitely be making these again.

Ingredients:1335

Scones

  • 2 Cups Whole Wheat Pastry Flour
  • 1/4 Cup Packed Brown Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Allspice
  • 1/2 tsp Ginger
  • 6 Tbsp Melted Butter
  • 1/2 Cup Canned Pumpkin Purée
  • 1 Large Egg
  • 3 Tbsp Vanilla Creamer

Pumpkin Spiced Glaze

  • 1/2 Cup + 2 Tbsp Powdered Sugar
  • 1 Tbsp Nonfat Milk
  • 1 tsp Canned Pumpkin Purée
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch of Ginger
  • Pinch of Allspice

1. Preheat Oven to 425º and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, allspice, and ginger. Use a whisk to thoroughly mix them.

3. Slowly mix in the melted butter, using your whisk to break up large clumps, until the mixture has an even texture.

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4. In separate mixing bowl, whisk together the pumpkin purée, egg, and creamer.

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5. Add the pumpkin mixture to the flour mixture, folding with a spatula to form a dough. Make sure all ingredients are evenly combined throughout the dough.

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6. Transfer the dough to a floured surface and form a rectangle, about a 12″ long and 1″ thick. Using a sharp knife, cut the dough in half, forming two squares. Next, cut a big “X” in each of the squares. Then, cut down the middle of each “X.” Finally, cut the dough in half, lengthwise, so you have 16 triangle scones.

Sorry I forgot to take pictures of this process, so here is a diagram!

Screen Shot 2013-02-06 at 9.04.23 AM

7. Transfer your scones to your parchment-lined baking sheet and bake for 13 min.

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8. Form the glaze while your scones are in the oven. Put all glaze ingredients in a small mixing bowl, and  whisk together.

9. When scones are done baking, transfer them to a wire cooling rack and allow to cool COMPLETELY before glazing.

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The glaze will set after 5 min. or so. THEN, you can eat them. I know, I know.. it’s hard to wait that long!

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One thought on “Pumpkin Scones

  1. Pingback: Pump-Cran Oatmeal Breakfast Cookies « Ice Cream with a Fork

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