Make your own pumpkin scones this Fall (move over, Starbucks)!
I love using canned pumpkin in recipes because it adds great moisture to baked goods. This recipe is pretty simple and trumps other scones out there. I hope you try it out!
2 cups all purpose flour
2 tsp baking powder
1 tsp pumpkin pie extract or 1 tbsp pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp salt
1/2 cup unsalted butter, cold
1/3 cup buttermilk
1/2 cup brown sugar
1/2 cup pumpkin puree
1 tsp vanilla extract
Glaze - 1 cup confectioners sugar, pinch of salt, 1/4 cup milk, 1 tbsp maple syrup, 1 tsp cinnamon
Preheat oven to 375 and prep a large baking sheet with parchment paper
Whisk together all dry ingredients (flour, baking powder, spices and salt)
Cut the cold butter into the mixture using a pastry cutter or fork until you have butter the size of a pea (no larger)
Mix together the wet ingredients in a separate bowl (egg, buttermilk, brown sugar, vanilla extract)
Add the wet ingredients into the dry and mix until just combined (don't over mix)
On a floured surface, work the dough into a circle shape about 1 1/2 inches thick
Cut into wedges (makes 8) and place on the baking sheet
You can brush with egg wash, heavy cream or buttermilk and place in the oven for 20 minutes or until lightly browned
Let the scones cool completely on a wire rack
Next, mix together ingredients for glaze and drizzle over the scones. Let the glaze dry slightly and enjoy!