I LOVE scones. I love scones a little too much. I love scones to the point that I have to practice some SERIOUS will power to not eat WAY TOO MANY.
This spring my daughter and I attended a Tea Party at a local venue, and they served blueberry scones. I had to really practice good etiquette in teaching my daughter how to be polite and to just “take one” when at an event like that. I’m sure you can imagine that what I really wanted to do was to smuggle the whole plate out of the party in my purse.
But, it did motivate me to practice my scone making. So since it is starting to look like Fall here in Arkansas, I thought it was only appropriate to share my Pumpkin Scone recipe with you. Scones are meant to be a lightweight, bready, not sweet, and just a mouthful of buttery goodness. They make the perfect companion to a cup of coffee or hot tea. ENJOY!
Ingredients
- 2 cups all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cinnamon chips
- 1/3 cup old fashioned oats
- 1/3 cup chopped walnuts
- ½ cup (1 stick) unsalted butter
- ½ cup pumpkin puree
- 3 tablespoons milk
- 1 egg
- 1 teaspoon vanilla
- 3 tablespoons milk
- 1 cup powdered sugar
Instructions
- Mix all the dry ingredients. (Flour, Brown Sugar, Cinnamon, Ginger, Nutmeg, Cloves, Baking Powder, Baking Soda, Salt, Oats, Walnuts, and Cinnamon Chips)
- Cut 1 stick of cold butter (8 TBS) into cubes, and then add it to the dry mixture.
- Use a pastry blender and cut in the butter until the mixture resembles coarse crumbs.
- In a separate bowl mix the wet ingredients together. (Pumpkin, Milk, Egg, Vanilla)
- Mix the wet ingredients into the dry ingredients. Stir with a wooden spoon until a batter forms.
- Turn the batter onto a lightly floured surface and knead 10-12 times.
- Separate the batter into two balls.
- Take one ball and flatten it into a circle that is approximately ½ inch thick
- Cut the circle in ½ and then cut three triangles on each side (Like you would cut a pizza)
- Repeat with the second dough ball
- Put all 12 scones on a non-stick cookie sheet
- Bake at 400 for 12 minutes (or until knife comes out clean)
- Let cool about 5 minutes and then add the glaze. The scones can still be warm when adding the glaze.
- Mix the powdered sugar and milk together.
- Drizzle over the scones. You can make it pretty or just get it on the scones. It doesn’t matter. BOTH taste awesome!
- Serve and ENJOY!
