Pumpkin Scones

18 ingredients
4 steps

Ingredients

  • 2 cups Flour
  • 1 Tablespoon Baking Powder
  • 1/2 cups Plus 1 Tablespoon Sugar
  • 3/4 teaspoons Cinnamon
  • 1/2 teaspoons Nutmeg
  • 1/2 teaspoons Ground Ginger (optional)
  • 1 stick Butter
  • 3/4 cups Roasted Or Canned Pumpkin
  • 1/2 teaspoons Vanilla
  • 3 Tablespoons Milk, Light Cream Or Heavy Cream
  • 1 whole Egg
  • _____
  • FOR THE DRIZZLE:
  • 1 cup Powdered Sugar
  • 1/2 teaspoons Vanilla
  • 1-1/2 Tablespoon Milk (add Another 1/2 Tablespoon If Necessary)
  • 2 dashes Cinnamon
  • 1 dash Nutmeg

Directions

  1. 1
    Preheat oven to 425 degrees.
  2. 2
    Combine flour, baking powder, sugar, and spices in a medium bowl. Use a pastry blender or a fork to cut the butter in, until the mixture is crumbly and incorporated. Set aside.
  3. 3
    In another bowl whisk the pumpkin, vanilla, milk (or cream) and egg until combined, then add to your dry ingredients. Mix until just incorporated. Fill each section of your scone pan or just make small mounds, like biscuits or shape into a flattish round and cut into wedges (on a floured surface). Bake for about 15 minutes or until they begin to turn golden brown (bake time depends on the size you make).
  4. 4
    Make the drizzle by combining all ingredients and stirring until smooth. Start with 1 1/2 tablespoons milk if you need a bit more to make it the consistency you desire, then add another 1/4 to 1/2 tablespoon. You want the drizzle to be a bit on the thicker side; it will harden up a bit after you drizzle the scones once cool.

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