Taste of Home
Moist Pumpkin Scones
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
YIELD: 16 scones.
After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.
Ingredients
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4-1/2 cups all-purpose flour
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1/2 cup packed brown sugar
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4 teaspoons baking powder
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3 teaspoons pumpkin pie spice
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup cold butter
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2 large eggs, room temperature
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1-1/4 cups canned pumpkin
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3/4 cup 2% milk, divided
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GLAZE:
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2 cups confectioners' sugar
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3 tablespoons 2% milk
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1/4 teaspoon pumpkin pie spice
Directions
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1.
In a large bowl, combine the first 7 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.
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2.
Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
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3.
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.
Nutrition Facts
1 scone: 338 calories, 13g fat (8g saturated fat), 59mg cholesterol, 348mg sodium, 51g carbohydrate (23g sugars, 2g fiber), 5g protein.
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