Mouthwatering Pumpkin Scones

Served Warm

Tis the season for pumpkin this and pumpkin that. Trust me, I don’t mind all the pumpkin recipes coming out of the woodwork or all the pumpkin treats for sale in places like Starbucks or my local bagel shop (the BEST pumpkin Cream Cheese ever!). I love it all and so I decided to give this pumpkin scone recipe a try. I did made some modifications, as usual, and I believe it came out tasting and a lot healthier then the Starbucks Pumpkin scones they sell for like $5. I recommend serving these lovely scones warm with a side of melted butter for dipping. These scones are coated with 2 kinds of sugary goodness. I highly recommend trying this recipe and you too will fall in love with Pumpkin Scones. Oh, these are good eats!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Scone Ingredients:

• 2 Cups All-Purpose Flour

• 7 Tablespoons Granulated Sugar

• 1/2 Tablespoon Baking Power

• 1/2 Tablespoon Baking Soda

• 1/2 Teaspoon Salt

• 1 Teaspoon Cinnamon

• 1 1/2 Teaspoons Pumpkin Spice

• 1/2 Cup Canned Pumpkin

• 1 Large Egg

• 3 Tablespoons Pumpkin Spice Coffee Creamer (if you don’t have any on hand, use Half & Half)

• 6 Tablespoons COLD butter, cut into small pieces

Plain Glaze Ingredients:

• 1 Cup & 1 Tablespoons Powered Sugar

• 2 Tablespoons Milk or Soy Milk

Spiced Icing Drizzle Ingredients:

• 1 Cup & 3 Tablespoons Powered Sugar

• 2 Tablespoons Milk or Soy Milk

• 1/2 Teaspoon Pumpkin Spice

Directions:

1. Pre-heat oven to 425° degrees F.
2. Combine flour, sugar, baking soda, baking powder, salt, cinnamon and pumpkin spice in a large bowl.
3. In a separate bowl, whisk together pumpkin, creamer/half & half, and egg.
4. Add cut butter into to the dry ingredients.
5. Using a pastry knife or regular fork, combine butter and dry ingredients well.
6. Continue to mix butter and dry ingredients until no chunks of better are visible.
7. ★YOU MAY USE A FOOD PROCESSOR: Place dry ingredients and cut butter into processor’s bowl and pulse until it is the texture of cornmeal or sand. Move into large bowl.★
8. Fold wet ingredients into dry ingredients, then form the dough into a ball.
9. Pat out dough onto a well lightly floured surface and form into an approximate 1-inch thick rectangle that is about 9 inches long and 3 inches wide. (Add more flour if necessary)
10. Using a large knife or pizza cutter, slice the dough twice through the width, making three equal portions.
11. Cut those three slices diagonally so that you have 6 triangle slices of dough. (If you prefer smaller scones, slice them again.)
12. Using a spatula, gently place each scone onto a lightly oiled OR parchment paper lined baking sheet.
13. Bake for 14 – 16 minutes. Scones should begin to turn light brown.
14. Insert toothpick in center of one of the scones to check if it’s done baking.
15. While scones are cooling, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer or use a whisk and whisk briskly. Mix until smooth.
16. Using basting brush, paint (1) one coating of glaze over entire scone. (If you don’t have a basting brush, use a butter knife) Place coated scone back onto the cooled or another baking sheet. Line baking sheet with piece of wax paper or parchment paper.
17. As glaze dries and firms up, prepare spiced icing/drizzle by combining ingredients in a small bowl.
18. Mix with electric mixer or use a whisk and whisk briskly. Mix until smooth.
19. Using a whisk, drizzle this thicker icing over each scone.
20. Allow icing to dry before serving (about 1 hour).
21. Store scones in container that is NOT air tight. Some containers that are really air tight will make the scones “sweat” and they wouldn’t look so pretty.
22. ENJOY!