Pumpkin Scones

Go the inspiration for this recipe from here

2 cups, all purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1 tablespoon pumpkin pie spice (I used this recipe)
1/2 cup canned pumpkin puree (make sure its not pumpkin pie filling)
3 tablespoons half and half
1 egg
6 tablespoons unsalted butter, nice and cold and cut into cubes
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For the spiced icing drizzle:
1 cup + 3 tablespoons powdered sugar
3 tablespoons half and half (you can add more if you if you like your icing runnier)
1/4 teaspoon pumpkin pie spice

for pumpkin pie spice:
4 tablespoons ground cinnamon
2 tablespoons ground ginger
3 teaspoons ground allspice
3 teaspoons ground cloves
1 1/2 teaspoons freshly ground nutmeg
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In a bowl
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mix all the ingredients together then pour into an airtight container to store
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Preheat your oven to 425 degrees

In a medium bowl, whisk together the pumpkin puree
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half and half,
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and egg.
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and mix together
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In another bowl sift together the flour,
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sugar,
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baking powder,
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and pumpkin pie spice.
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I sifted everything together in a bowl and then transferred it to the mixing bowl of my kitchen aid
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Add the cold butter
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and mix, until mixture resembles cornmeal
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Add pumpkin mixture mix until combined.
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Turn the dough onto a lightly floured surface
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gently knead 4 to 5 times to bring the dough together. The dough seemed a little sticky so I just added a little more flour.

Flatten the dough into a 1 inch thick circle
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then cut the dough in half
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then cut the halves into thirds and so on…I ended up with 8 scones
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Place the wedges on a sheet pan that I sprayed with Pam Non stick spray
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bake for 14-16 minutes, or until they start to turn golden brown.

Remove from oven and let them cool completely
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While they are cooling make the spiced icing drizzle

combine the powdered sugar
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half and half
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pumpkin pie spice
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in a bowl mix until combined
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Once the scones have cooled, drizzle the icing over top and let harden for 10 minutes before serving
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Recipe

  • 2 cups, all purpose flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice (I used this recipe)
  • 1/2 cup canned pumpkin puree (make sure its not pumpkin pie filling)
  • 3 tablespoons half and half
  • 1 egg
  • 6 tablespoons unsalted butter, nice and cold and cut into cubes
  • For the spiced icing drizzle:
  • 1 cup + 3 tablespoons powdered sugar
  • 3 tablespoons half and half (you can add more if you if you like your icing runnier)
  • 1/4 teaspoon pumpkin pie spice
  • for pumpkin pie spice:
  • 4 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 3 teaspoons ground allspice
  • 3 teaspoons ground cloves
  • 1 1/2 teaspoons freshly ground nutmeg
  • In a bowl mix all the ingredients together then pour into an airtight container to store
  • Preheat your oven to 425 degrees
  • In a medium bowl, whisk together the pumpkin puree, half and half, and egg, and mix together
  • In another bowl sift together the flour, sugar, baking powder, and pumpkin pie spice.
  • I sifted everything together in a bowl and then transferred it to the mixing bowl of my kitchen aid
  • Add the cold butter and mix, until mixture resembles cornmeal
  • Add pumpkin mixture mix until combined.
  • Turn the dough onto a lightly floured surface
  • gently knead 4 to 5 times to bring the dough together. The dough seemed a little sticky so I just added a little more flour.
  • Flatten the dough into a 1 inch thick circle then cut the dough in half then cut the halves into thirds and so on…I ended up with 8 scones
  • Place the wedges on a sheet pan that I sprayed with Pam Non stick spray
  • bake for 14-16 minutes, or until they start to turn golden brown.
  • Remove from oven and let them cool completely
  • While they are cooling make the spiced icing drizzle
  • combine the powdered sugar, half and half, pumpkin pie spice
  • in a bowl mix until combined
  • Once the scones have cooled, drizzle the icing over top and let harden for 10 minutes before serving
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