Pumpkin Spiced Scones

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Fall is officially in the air, and with it comes my craving for pumpkin spiced treats. From bread, to scones, to coffee drinks, I’ll be satisfying my craving for all things pumpkin spiced, and sharing recipes along the way.

However, today’s recipe focuses on scones. I make a variety of scones, like my Cranberry Orange Scones, but this recipe is perfect for that first taste of Fall. They are light, moist and fluffy, with the perfect amount of sugar and spice.

Ingredients:  IMG_6499

2 cups All-Purpose Flour
1/3 cup Brown Sugar, packed
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 tsp. Cinnamon, ground
1/4 tsp. Cloves, ground
1/2 tsp. Ginger, ground
1/2 tsp. Nutmeg, ground
1/2 cup Unsalted Butter, cut into cubes
1/2 cup Pumpkin Puree
3 Tbs. Milk
1 large Egg
2 tsp. Vanilla Extract
¼ cup Powdered Sugar
½ tsp. Pumpkin Pie Spice

Directions:

Preheat oven to 400⁰ F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using a pastry blender, work the butter into the dry ingredients until it resembles coarse crumbs. In a medium size bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a large circle, about 1-inch thick. Using a large knife or a pizza cutter, cut in half, then in quarters, then in eighths, making 8 triangles.

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Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean. Combine the powdered sugar and pumpkin pie spice in a small bowl. When the scones are cool, sprinkle sugar mixture over top using a small sieve. Enjoy.

Check out my recipe for Pumpkin Bread (here)

See my version of a Bullet Proof Pumpkin Spiced Latte (here)

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Pumpkin Spiced Scones

Ingredients:

2 cups All-Purpose Flour
1/3 cup Brown Sugar, packed
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 tsp. Cinnamon, ground
1/4 tsp. Cloves, ground
1/2 tsp. Ginger, ground
1/2 tsp. Nutmeg, ground
1/2 cup Unsalted Butter, cut into cubes
1/2 cup Pumpkin Puree
3 Tbs. Milk
1 large Egg
2 tsp. Vanilla Extract
¼ cup Powdered Sugar
½ tsp. Pumpkin Pie Spice

Directions:

Preheat oven to 400⁰ F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using a pastry blender, work the butter into the dry ingredients until it resembles coarse crumbs. In a medium size bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a large circle, about 1-inch thick. Using a large knife or a pizza cutter, cut in half, then in quarters, then in eighths, making 8 triangles. Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean. Combine the powdered sugar and pumpkin pie spice in a small bowl. When the scones are cool, sprinkle sugar mixture over top using a small sieve. Enjoy.

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