Pumpkin Spice Scones
Ingredients
- 3 Cup All Purpose Flour (I wouldn't be afraid to attempt this with 1/2 or all whole wheat)
- 1/2 Cup Sugar (I used half brown sugar)
- 2 1/2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Allspice
- 1/2 tsp Nutmeg
- 3/4 Cup Cold, Unsalted Butter
- 1 Cup Buttermilk
- 1/2 Cup Pumpkin Puree
Glaze Topping
- 2 Cup Powdered Sugar
- 2-3 TBSP Whipping Cream
- 2 Pinch Cinnamon
- 1 Pinch Ground Cloves
- 1 Pinch Nutmeg
Instructions
- Preheat the Oven to 425°
- Mix together the dry ingredients and spices
- Cut in the butter
- Add the buttermilk and pumpkin puree and mix JUST until moistened.
- Gather the Dough into a ball and flatten into a fat disk. You may need a bit of extra flour if you overmixed your dough.
- Cut the dough into edges and arrange on a sheet
- Bake for 10-12 minutes, then check the sides of the scones to see if they are cooked through. They may need additional time if you made them tall.
- Remove the scones and let them cool
Glaze Topping
- Mix together the ingredients for the glaze. If you need a bit more whipping cream, add it slowly one tsp at a time. I found I needed just a bit extra.
- When the scones are cool, dip the tops into the glaze or drizzle it over top.
Notes
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