I made these almost a week ago, but with my little one being sick, I haven’t had a chance to get much done around the house. This was my first time I made scones and it was really easy. I’m looking forward to making more since I enjoy eating them for breakfast. The scones were a great pumpkin flavor and more savory without the icing. The icing would have made them sweet, but I just ate them warm with a little butter.
2 cups flour
1/3 cup brown sugar
1 Tbsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
6 Tbsp butter, cold
3/4 cup pureed pumpkin
3 Tbsp milk
1 tsp vanilla
1/2 tsp orange zest
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Combine flour, brown sugar, baking powder, salt and spices in a large bowl. Cut butter into the dry mixture until crumbly with a pastry knife or 2 knives in a scissor form.
In another bowl, mix the pumpkin, milk, egg, vanilla and orange zest.
Lightly dust another piece of parchment paper and set aside. Slowing add wet ingredients into the dry mixture and form into a ball. Put the dough on the floured parchment paper and form into a rectangle about one inch thick.
Cut the dough into 4 squares, cut each square diagonally in half to end up with 8 scones. Place on the baking sheet and sprinkle with cinnamon. Bake 11 to 14 minutes. Place on a wire rack to cool.
If you’d like icing, here’s a recipe:
1/2 cup powdered sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1/2 tsp vanilla
1 Tbsp milk
Mix all ingredients together in a small bowl. Add additional milk if mixture is too thick until its the desired consistency to drizzle over the scones.
Recipe slightly adapted from Tasty Kitchen