Something about the weather changing makes me totally crave pumpkin. I also love baking with pumpkin. It’s naturally sweet and moist and pumpkin treats go so well with coffee. So, here’s one of many pumpkin recipes you’ll be seeing from me here in the next few months.
I adapted this recipe from the Recipe Girl and sweetened them with only a touch of coconut palm sugar and I think they are perfect.
Pumpkin Scones
2015-10-11 07:58:59
Ingredients
- 2 cups all-purpose flour (and more, as needed)
- 1/2 cup coconut palm sugar
- 1 Tbsp baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup canned pumpkin (not pie filling)
- 3 tablespoons half and half or milk
- 1 large egg
- 6 tablespoons cold butter
- Glaze: (optional)
- 1/2 cup powdered sugar
- 1-2 Tbsp milk or cream (to get consistency you desire)
- sprinkle of cinnamon
Instructions
- Preheat oven to 425.
- In a large bowl, combine dry ingredients and mix well.
- In a separate bowl, whisk the egg, pumpkin and cream (or milk) together.
- Cut the butter into the dry ingredients using 2 knives or a pastry cutter. (A food processor can also be used). Mixture should resemble fine crumbs.
- Fold the wet ingredients into the dry ingredients. The mixture will seem a little wet (you can add a tiny bit more flour to make it more manageable, but you want it to be slightly wet).
- Spread the dough into a rectangle shape onto floured parchment paper. (1/2 inch thickness)
- Cut into small triangles...a pizza cutter really comes in handy here. (cut into 4 large squares and then cut the squares diagonally to make the triangles).
- Place the scones on a parchment lined cookie sheet and cook for 13-15 minutes. Scones will be lightly browned on the edges.
- While scones are cooking, prepare the glaze by mixing the milk with the powdered sugar until you get a semi-thick consistency. This may require adjusting the amount of milk you add. I also like to add a sprinkle of cinnamon to the glaze.
- After scones have completely cooled, drizzle or brush on a fine layer of glaze. In my opinion, these scones are just as good without the glaze!
Adapted from Recipe Girl
Adapted from Recipe Girl
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