I don't know what your Wednesday plans are, but they better include baking. Preferably something pumpkin-y {totally a word}. If you haven't already committed that can of pumpkin to something, commit it to this: pumpkin scones. Basic. Simple. Delicious. The perfect pairing to that afternoon cup of coffee.
Unlike a lot of scones, these ones aren't super dry. They're perfectly moist, perfectly pumpkin-y, and a perfect way to end this hump-day.
So, get baking.
Once you've tried them for yourself, share them with a neighbor. They will thank you.
Pumpkin Scones
- 2 cups all- purpose flour
- 7 tablespoons sugar
- 1 tablespoons baking powder
- 1/2 teaspoons salt
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
- 1/4 teaspoons cloves
- 6 tablespoons cold butter
- 1/2 cup canned pumpkin
- 3 tablespoons half-and-half
- 1 large eggs
Glaze
- 2 cups + 1 TBS powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla
Preheat Oven to 425 degrees and lightly grease a cookie sheet. Place butter in the freezer for a few minutes (5-6) to allow it to become really cold. Combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Use a pastry cutter, fork, or food processor to combine the butter and dry ingredients. In a separate bowl combine the pumpkin, half-and-half, and egg. Combine the dry ingredient with the wet, pumpkin mixture and form the dough into a ball. Roll the mixture out onto a floured surface, cut into eight triangles, and place on baking sheet. Bake for 14-16 minutes. In the meantime, prepare the glaze by combining all ingredient. Remove from oven and allow to cool. Once the scones have fully cooled, glaze them.
Happy Baking!
