I am not done with pumpkin just because Thanksgiving is over.
I mean it still feels like fall outside anyways, right?
Trust me. You’re going to want to make these.
Here’s what you’ll need:
Pumpkin Scones with Spiced Icing from Brown Eyed Baker
2 c. all-purpose flour
7 T granulated sugar
1 T baking powder
1/2 t salt
1/2 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground cloves
1/4 t ground ginger
6 T cold butter
1/2 c canned pumpkin
3 T half n half
1 c & 3 T powdered sugar
2 T milk
1/4 t ground cinnamon
1/8 t ground nutmeg
1 pinch ginger
1 pinch ground cloves
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, ginger. Cut butter into dry ingredients until mixture is crumbly and no chunks of butter are obvious. Whisk together the pumpkin, half n half, and egg. Fold into dry ingredients and form dough into a ball. Pat out dough in 1″ thick rectangle and cut into 12 triangles.
Bake 14-16 minutes at 425 on a baking sheet lined with parchment paper.
Glaze: combine all ingredients and drizzle over scones
TIP: The dough is pretty sticky so make sure you put a decent amount of flour down before you pat it out into a rectangle. Also put some on top of the dough as you pat it and on your hands to keep it from sticking.
Now for the fun part…
Get jazzy with the toppings!
Lemme tell ya about oats. They are my hubby’s FAVORITE. I am always getting requests to add oats any way possible to muffins, desserts, pancakes, and scones.
I mean even pizza, spaghetti, mac n cheese, salads, omelets, tacos, casseroles, coffee, orange juice…
It’s just pure madness.
I have no idea who would have eaten that bite. I pinky promise it wasn’t me.
See? You weren’t done with pumpkin either.
You just didn’t know it yet.
The Scone Muncher