Pumpkin Scones

I wanted to try and re-create the Starbucks type of pumpkin scone, even with the spiced glaze on top. I took the Best Scones Ever recipe and added some pumpkin and spices and they turned great, so this recipe will be a keeper. One thing to note is that you can make them as spicy as you want, up the spices until they are tuned into your taste buds. I went fairly easy on the spices for my trial run, next time I will probably add more because I love everything spicy.

Scone Ingredients:

1/3 cup of sour cream

1/3 tsp baking soda

1 cup of pumpkin

4 cups of flour

1 cup of white sugar

1 cup of margarine or butter

1 egg

2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

1 tsp salt

Kick the tires & light the fires to 350 degrees.

Spicy Glaze

1 cup powdered sugar

3 tablespoons powdered sugar

2 tablespoons whole milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 pinch ginger

1 pinch ground cloves

Mix your sour cream with the baking soda to poof it up.

Put all your dry ingredients into a large bowl and whisk them all together to get the spices and baking powder all the way through it.

Cut in your butter with either two knives criss-cross or a pastry blender.

Combine your pumpkin and egg together.

Add your pumpkin/egg mix, and the sour cream into the dry ingredients. Mix together thoroughly.

Once mixed, divide into three equal sized balls.

Flatten into 6 inch circles, and then cut each circle into 6 pie shaped pieces.

Place on a well greased baking sheet, and bake in a 350 degree oven for 20-25 minutes, or until browned on the bottom and top.

For the spicy glaze, take all your ingredients and mix them together in a bowl. Once the scones are cool, drizzle on top, or use a ziploc bag with the corner cut out and use that to decorate them.

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