Description
Delicious pumpkin spice scones perfect for fall!
Ingredients
Scale
- 4 cups all purpose flour
- 1/2 cup brown sugar (packed)
- 4 tsp baking powder
- 3 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter (cold, 2 sticks)
- 2 large eggs
- 1 1/4 cups pumpkin (puree)
- 3/4 cup milk (divided)
- 2 cups powdered sugar
- 3 tbsp milk
- 1/4 tsp pumpkin pie spice
Instructions
- Preheat oven to 400 degrees F. Lay parchment paper on a baking sheet.
- In a food processor pulse flour, brown sugar, baking powder, pumpkin spice, cinnamon, baking soda, and salt together.
- Add cold butter and pulse until combined and look like sand.
- In a bowl whisk together the eggs, pumpkin puree and 1/2 cup of milk until blended.
- Add wet into dry ingredients slowly until you get a sticky dough.
- Lightly flour a cutting board and put dough on top, knead a small amount of flour in at a time until it isn’t sticky anymore.
- Separate dough into 2 equal sized pieces and form those into circles. Pat down into 1 inch thick. Cut each circle into 8 equal sized wedges.
- Place on baking sheet and brush remaining milk on top of each.
- Bake for about 15 minutes or until outsides are crispy and still soft in the middle.
- Remove and put on cooling rack. Whisk together glaze ingredients and drizzle on the top and enjoy.
Notes
- For a sweeter glaze, add more powdered sugar to the milk mixture until desired consistency.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg