It is currently my favorite season of the year, PUMPKIN FLAVORED THINGS SEASON. So, this morning I decided to try out a new pumpkin scones recipe. They turned out moist and delicious, even those I opted to make them without the sugar laden glaze… I would highly recommend this recipe, I had mine with a cup of green tea with honey, perfect! Pumpkin on, BITCHES!
MOIST PUMPKIN SCONES
4-1/2 cups all-purpose flour (I used whole wheat flour instead, still tasty)
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
1-1/4 cups canned pumpkin
3/4 cup milk, divided (I used almond milk instead, because I think cows milk is yuck 😦 sorry guise)
2 cups confectioners’ sugar
3 tablespoons milk
1/4 teaspoon pumpkin pie spice
TRY TO FOLLOW ALONG
In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
Bake at 400° for 12-15 minutes or until golden brown (I actually baked mine at 385 because 400 seemed a little bit hot for scones. I would recommend 375 for optimal results!). Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 16 scones(I made half a batch and had 10 scones, but who’s counting).
For the original recipe: http://www.tasteofhome.com/recipes/moist-pumpkin-scones#ixzz3EcaecCTZ