For as long as I can remember, pumpkin has been one of my favorite flavors. From pumpkin pies made as a small child with my dad, to the pumpkin cookies I discovered in college, I’ve never met a pumpkin I didn’t want to eat.
Then, in my post-college baking adventures, I first learned to make scones. I thought they were magical – the perfect breakfast food. So it only seems right that the first recipe of my new blog would be pumpkin scones.
Hope you enjoy these as much as I did!
2 cups all-purpose flour
1/4 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
6 Tablespoons cold salted butter
1/2 cup canned pumpkin
1/4 cup heavy cream
1 cup powdered sugar
1 Tablespoon milk (I used skim, but any type will work)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
6) Form dough into a ball, and place on a floured surface. Using your hands, flatten the dough to approximately 1 1/2 inches in a round shape.
7) Using a butter knife or pizza cutter, cut the dough into 8 equal pieces. Place on a nonstick baking sheet.
8) Cook scones for 14-16 minutes. You’ll know they’re done when a toothpick or knife inserted in the center comes out clean.
9) While the scones cool, make the glaze. First, mix all the spices in with the powdered sugar, then add milk until the glaze is the consistency you want.
10) Once the scones are cool, drizzle over the scones, and let sit for 30 minutes before serving.