Okay, everything I tend to do in life is not done in moderation…. This could be a good or bad thing I suppose but I have come to terms with it. I tell you this because this applies to all the pumpkin recipes I have been posting lately! I can’t just post a couple pumpkin recipes instead I will post ten…

These scones are the perfect fall scone! Full of warm flavors, perfect for enjoying with your morning coffee or tea! I have had a scone obsession for about over a year now. Once again doing things in moderation! If you have never made scones I stress you MUST!!!

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Ingredients

1/2 cup pumpkin puree + 1 tbsp for glaze

2 1/4 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 tsp ground cinnamon

1/2 ground nutmeg

1/4 tsp ginger

1/8 tsp ground clove

1/4 cup brown sugar

4 tbsp granulated sugar

1 stick cold butter cut into cubes

1/4 cup milk, cream, or half and half

1 egg

1 tsp vanilla

1 tbsp of honey

Ingredients for Glaze 

1 cup powder sugar

1 tbsp pumpkin puree

1 tsp pumpkin pie spice

1 tbsp milk

Yields: 8 Scones 

Directions
1. Preheat oven to 350 degrees and spray baking sheets with non-stick cooking spray.

2. Combined flour, sugar, baking powder, baking soda, clove, ginger, cinnamon, nutmeg and salt. Sift together in a large bowl.

TIP: If you don’t have a fine mesh strainer or sifter you can combined ingredients in a bowl and use a whisk to help get the lumps out.

3.Cut butter into cubes and place in the bowl with flour mixture then using a pastry cutter cut the butter into the dry ingredients.

TIP: If you do not have a pastry cutter you can place your sifted flour mixture into a food processor and cubed butter and pulse together until ingredients are crumbs. You want dime size clumps of butter in your flour mixture, this is what makes the scones melt in your mouth! Do not over pulse your butter!

4. In a measuring cup combine milk, vanilla, honey, pumpkin puree and egg. Whisk together.

5.  Place flour into large bowl if you used a food processor and slowly add the milk mixture to the flour and combined with a fork stirring a few time until the dough starts to form.

6. Flour a work space and with your hands form dough into a circle. The dough should be about 1/2-1″ high.

7. Then slice dough into 8 pieces just like you would a pizza.

8. Transfer onto baking sheets. Bake for about 15-18 minutes or until barely golden brown. Then place on a cooling rack and allow to cool for 10 minutes.

9. While scones are cooling you can make the glaze. In a bowl mix powdered sugar, pumpkin puree, milk and pumpkin pie spice.

10. Place a baking sheet under your cooling rack and then with a spoon drizzle glaze over each scone. Allow excess glaze to drip off and allow for them to set for 10-15 minutes before serving.

TIP: The scones will last for a couple days if stored in an airtight container.Measure your flour very precisely for too much flour will make your scones taste like biscuits. Scones should be soft, moist and melt in your mouth, they should not be flaky or floury!

These scones would be great for Thanksgiving morning! I feel like pumpkin season ends after Thanksgiving so in the meantime I will be getting in my pumpkin recipes! Check out some of my other scone and pumpkin recipes below!

More pumpkin recipes for all you pumpkin lovers!

Pumpkin Tomato Bisque + Grilled Cheese Croutons 

Pumpkin Oatmeal Raisin Chocolate Chip Cookies 

Layered Pumpkin Pie Cheesecake with Rosemary Candied Pecan Crust & Caramel Rum Sauce 

Crock-Pot Pumpkin & Sweet Potato Chili 

 

More scone recipes!

 Honey Peach Scones + Basil Glaze

Lavender & Rosemary Scones + Lemon Glaze

Christmas Morning Cranberry Vanilla Bean & Rosemary Scones 

 

Grow it. Pick it. Cook it. Eat it.

Chantelle