Fall is my absolute favorite season! I love the cooler weather.
This morning, after the rain ended, I opened our windows and doors, and had a nice breeze blowing through our home. I started thinking of comfort foods and baking. H just thinks of Thanksgiving and a turkey with all the trimmings! We didn’t have a turkey last week, but I did make pumpkin scones for breakfast this morning.
I’m not a huge fan of pumpkin, neither is H, but I had two cans of pure pumpkin puree on hand. I don’t mind pumpkin scones, muffins or even cheesecake, but I detest pumpkin pie. Ditto for H.
I looked through several recipes before deciding on one that called for lots of butter! I divided the recipe in half and found they were easy to make. I’ve made scones many times; however, I find they taste best the day they are made. They’re not as moist the next day, even if frozen and thawed. I also thought the drizzled icing would be too sweet, but I found it was necessary; otherwise, the scones were too bland.
Our house smelled amazing as the scones were baking! They were delicious with a cup of tea (or in H’s case, a large mug of coffee). Try these scones and let me know what you think.
Adapted from tasteofhome.com
- 2-¼ cups unbleached flour
- ¼ cup packed brown sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1-½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ cup cold butter
- 1 egg
- ½ cup + 2 tbsp pure pumpkin puree
- ¼ cup milk
- 1 cup icing sugar
- 1-½ tbsp milk
- ¼ tsp pumpkin pie spice (I just used a sprinkle)
- Preheat oven to 400°F
- Place oven rack in the middle
- In a large bowl, combine the first seven ingredients
- With a pastry cutter or your finger tips, cut in butter until mixture resembles coarse crumbs
- In another bowl, whisk the eggs, pumpkin and milk. Stir into dry ingredients just until moistened, do not over mix
- Turn onto a floured surface and knead just a few times. Use flour sparingly if you find the dough is too sticky
- Pat into a nice round 8” circle; cut each into eight wedges
- Separate wedges and place 1” apart on a baking sheet lined with parchment paper
- Brush with milk or cream
- Bake for 14-18 minutes or until golden brown (use the tooth pick test to ensure they are done)
- Remove to wire racks; cool for 10 minutes
- Combine the glaze ingredients. Add milk a little at a time!
- Drizzle over scones