Fall is filled with the world of pumpkin spice and what a wonderful world that is. Pumpkin has been my primary focus this fall and I really can not get enough.
I have been working on some of the pumpkin dishes this fall such as tortellini, cupcakes, muffins, pie, pancakes and cake. I must say it has been a whirl wind of pumpkin in the kitchen. I ended up having some left over puree from one of the recipes and was not sure what to do with it. So it was parked in the fridge until I could figure out what I wanted to do next.
Some time had passed and I lost track of what was in the fridge. We all do it. It happens. Luckily the pumpkin puree was still edible and I was able to put it to good use. Sunday brunch is a tradition in our household and the menu was not yet determined. Wanting to do something a little bit different, I decided on making some scones.
Scones seemed like a great idea and the puree was still salvageable plus I had some pumpkin spice mix on hand as well. These baked treats are relatively easy to make at a moments notice and it all seemed like the perfect fit. As a bonus the scones do bake quickly which is fantastic for a hungry crowd waiting to sit down at the table.
Not only are these scones crisp on the outside, but the inclusion of the pumpkin makes them oh so moist in the inside. A great thing to have in a modern day scone. These are definitely not your Grandma’s hard, dry confection that are served at tea time.
If you wish to opt for a less sweeter version, omit the glaze. I personally love it so you could always include it, but maybe don’t put as much on. ‘Life is about compromise’, said someone. I am not sure who or if I agree.
- 2 cups flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin spice
- 6 Tbsp butter cold
- 1/2 cup pumpkin puree
- 3 Tbsp milk
- 1 egg room temperature
- 1 cup icing sugar
- 1 tsp pumpkin spice
- 2 Tbsp milk
Preheat oven to 375 degrees. Line baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, salt & pumpkin spice. Using a pastry knife cut in the butter until well incorporated & there are no large size piece of butter.
In a separate bowl, whisk pumpkin puree, milk & egg. Add the wet ingredients to the dry & fold in. Form the mixture into two balls & move one to a lightly floured surface. Pat it down into a round disc shape & cut into 6 equal triangle parts. Repeat the process with the other ball.
Place the cut pieces on the parchment & bake in the oven for 16-20 minutes or until scones turn light brown. Cool slightly & then glaze.
Mix the icing sugar, pumpkin spice & milk until combined. Pour over or brush onto slightly warmed scones.