Sunday, November 4, 2012

Pumpkin Scones ~ by Sarah

I had some pumpkin leftover from when I made the cookies last weekend, so I decided to look up a recipe for pumpkin scones.  I love scones and I love pumpkin!  These were great!  And not much sugar at all!

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 eggs
1-1/4 cups canned pumpkin
3/4 cup milk, divided

2 cups confectioners' sugar
3 tablespoons milk
1/4 teaspoon pumpkin pie spice

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 16 scones.

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