- 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.
Reviews for Moist Pumpkin Scones
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"It was just ok in my opinion. There really was not nearly enough pumpkin in the recipe. They were much more moist than your average scone but basically tasted like a wad of bread dough... Flavorless."
"I made these for my mom's birthday this morning. Followed the recipe almost exactly. And they turned out great! The pumpkin flavouring is very subtle in a good way, and they are a beautiful fall colour. Definitely a fantastic way to kick off autumn. I just hope my mom likes them as much as I do!"
"Very tasty! I added a couple of tablespoons of melted butter to the icing plus maple flavoring."
"I thought they tasted very good, but the batter was very sticky. Had to flour my knife and my board several times so it/they wouldn't stick. They puffed up very nicely, so think the next time I make them, will make the circles a little larger."
"Love this for all the reasons everyone else says! Bake half the batch and save the other half in the freezer to bake fresh another day."