Breakfast Feature Jems

Pumpkin Scones

It’s that time of year. You know, the air is cooler the leaves are changing colors and we begin to see everything pumpkin. Speaking of pumpkin. I started a little debate last year asking which was truly king or queen, pumpkin or sweet potato. You can see the post here and you can see the debate again here on my Instagram page. I didn’t grow up eating pumpkin in South Carolina, so I was totally team sweet potato and I still am. However, I have grown to enjoy pumpkin baked goods and I have to have my pumpkin spice latte from Starbucks at least a gazillion times during this season. I know, I know. Don’t judge me. 🙂

I decided it was time to whip up a pumpkin treat so I went with a spin on the  blackberry lemon scone recipe I made earlier this year. It was a really nice twist to the original recipe. If you like spicy sweet treats then you will love this scone recipe. If you make it and you’re on Instagram tag me in your picture. Happy Fall Baking!

 

 

Pumpkin Scones

 

 

Pumpkin Scones makes 12-15 scones
Ingredients:
3 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/3 cup sugar

12 tbsp of unsalted cold butter( cut into pieces)

2 eggs ( one for the egg wash)

3/4 cup buttermilk

1 tsp vanilla extract

1 tsp pumpkin pie spice

1/2 cup pumpkin puree

 

 

Pumpkin Spice Glaze

1/2 cup confectioner’s sugar

1/4 teaspoon pumpkin pie spice

3-4 teaspoons milk

 

 

Directions for glaze:

In a small bowl add the confectioner’s sugar and pumpkin pie spice. Add one teaspoon of milk at a time mixing together with a fork. Add subsequent teaspoons of milk until you reach the desired glaze consistency. Use less milk for a thicker glaze and more milk for a thinner glaze.
Directions for scones:

Pre-heat your oven to 400 degrees.

In a medium bowl, sift the flour, salt, baking soda, baking powder and sugar together. Add the butter to the flour mixture and incorporate together with your hands or with a pastry cutter. You’ll know the flour mixture is ready when the butter resembles course crumbs or small peas.

In a large bowl add the buttermilk, vanilla, pumpkin spice, pumpkin puree and egg. Lightly whisk these ingredients together. Add the flour mixture to the egg mixture all at once and stir until a dough is formed.
Once the dough has formed, place the dough on a floured surface and knead the dough about 15 times( be sure not to overwork the dough).
Roll or pat the dough out into 1-inch thickness and cut out your scones using a biscuit cutter or a round cookie cutter. Keep reshaping and rolling out the dough until you use all of the dough.

Lightly beat the remaining egg with about a tablespoon of water for the egg wash. On a baking sheet lined with parchment paper, place the scones and brush each scone with the egg wash and sprinkle with sugar. Bake the scones 15-18 minutes or until the tops of the scones turn a pretty golden brown. Once the scones have finished baking cool then drizzle with the pumpkin spice glaze. Enjoy!

You Might Also Like

2 Comments

  • Reply
    David @ Spiced
    September 28, 2015 at 6:39 am

    Oh this is perfect for the chilly mornings we are having up here now! I can’t imagine a much more comfort food-y Autumn-y breakfast. Now pass me a scone…with extra glaze, please! 🙂

    • Reply
      Tamara
      September 29, 2015 at 9:59 am

      I agree David! These are perfect for a chilly morning. Surprisingly we are having chilly & rainy mornings here in the South! I could use one of these right now as well! 😊

    Leave a Reply