Recipe: Scrumptious Pumpkin Scones

I didn’t realise just how much I loved all things pumpkin until I made my very first pumpkin pie this year. 

To be honest, I assumed that I’d hate it, given all the bits and pieces I’ve had to pull out of them over the years to make Hallowe’en decorations.

But yet again, I was proven wrong. In fact, I liked the pie so much, that for the duration of its existence in our kitchen, you could find me and my head hovered over it with a fork. It was YUM.

And while we’re all in festive baking form at the moment, I thought I’d share this delicious pumpkin scone recipe with you too. Enjoy!

Ingredients:

(If you don’t have measuring cups, a Tommy Tippee sippy cup works just as well, honest!)

2 cups all-purpose flour

7 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 Tablespoons cold butter

1/2 cup canned pumpkin

3 Tablespoons milk

1 large egg

(Christmas variation:)

1 cup fresh (or dried) cranberries

¾ cup white chocolate chips

Sugar Glaze Ingredients:

1 cup powdered sugar

2 Tablespoons whole milk

Spiced Glaze Ingredients:

1 cup icing sugar

2 Tablespoons milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 pinch ginger

1 pinch ground cloves

(Image via Minimalist Baker)

Scones Directions:

1. Preheat oven to 425 degrees F.
2. Lightly grease a cookie sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
5. In a separate mixing bowl, whisk pumpkin, milk and egg.
6. Fold wet ingredients into dry ingredients. Form the dough into a ball.
7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).
8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.
9. Place on prepared baking sheet from step 2.
10. Bake for 14–16 minutes until scones turn light brown. OR LESS!!!
11. Place on wire rack to cool.

Sugar Glaze Directions:

1. Mix the icing sugar and 2 tablespoon milk together until smooth.
2. Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:

1. As sugar glaze firms, combine the spiced icing ingredients.
2. Use whisk to drizzle over each scone and allow to dry before serving.

(Makes 6 pumpkin scones)

Thanks to our reader Shannon Benson for sending this recipe in. If you have any recipes to share, email them to me at Sharyn.Hayden@HerFamily.ie