Name: Pumpkin Pie Scones
Total time: PT2400.0S
Yield: 8
Ingredients: 2 cup All-Purpose Flour; 1 tablespoon Baking Powder; 1 teaspoon Pumpkin Pie Spice; 1/2 teaspoon Salt; 1/4 cup Granulated Sugar; 5 tablespoon Unsalted Butter; 1/2 cup Canned Pumpkin Purée; 1/2 cup Heavy Cream; 1/2 cup Powdered Confectioners Sugar; to taste Heavy Cream; to taste Maple Sugar; to taste Ground Cinnamon

The pumpkin and the cream provide the perfect amount of moisture to keep these soft in each bite. The scone has a subtle sweetness which goes great with the maple glaze!

Low-Fat

Oven

Intermediate

Pumpkin Pie Scones

calories

total_fat

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cholesterol

total_carbohydrate

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Scones

All-Purpose Flour

Baking Powder

tablespoon

Pumpkin Pie Spice

teaspoon

Salt

Granulated Sugar

Unsalted Butter

Canned Pumpkin Purée

Heavy Cream

Glaze

Powdered Confectioners Sugar

to taste

Maple Sugar

Ground Cinnamon

Preheat oven to 400 degrees F (200 degrees C).

Sift together the {@0:}, {@1:}, {@2:}, {@3:}, and {@4:}.

Sift together the All-Purpose Flour (2 cup), Baking Powder (1 tablespoon), Pumpkin Pie Spice (1 teaspoon), Salt (1/2 teaspoon), and Granulated Sugar (1/4 cup).

Using a pastry cutter or two forks, cut in the {@0:} until well distributed into pea-sized chunks. The smaller the butter is cubed, the better.

Using a pastry cutter or two forks, cut in the Unsalted Butter (5 tablespoon) [cubed] until well distributed into pea-sized chunks. The smaller the butter is cubed, the better.

Using a pastry cutter or two forks, cut in the Unsalted Butter (5 tablespoon) until well distributed into pea-sized chunks. The smaller the butter is cubed, the better.

Add the {@1:} and {@0:}, and mix until combined. Don't overwork it!

Add the Heavy Cream (1/2 cup) and Canned Pumpkin Purée (1/2 cup), and mix until combined. Don't overwork it!

Lay on a floured surface and press into a rectangle. Cut the dough in half, then in half once more to create four squares. Cut each square in half on a bias to create a triangular scone shape.

Lay on a greased baking sheet and brush with more heavy cream.

Add the {@0:} to a bowl. Add a small amount of {@1:} and {@2:} and mix until combined. Keep adding the syrup and cream in small amounts until desired consistency is achieved.

Add the Powdered Confectioners Sugar (1/2 cup) to a bowl. Add a small amount of Maple Sugar ( to taste) and Heavy Cream ( to taste) and mix until combined. Keep adding the syrup and cream in small amounts until desired consistency is achieved.

Add the Powdered Confectioners Sugar (1/2 cup) to a bowl. Add a small amount of Maple Sugar (to taste) and Heavy Cream (to taste) and mix until combined. Keep adding the syrup and cream in small amounts until desired consistency is achieved.

Top cooled scones with glaze and sprinkle with {@0:}.

Top cooled scones with glaze and sprinkle with Ground Cinnamon ( to taste).

Top cooled scones with glaze and sprinkle with Ground Cinnamon (to taste).

Pumpkin Pie Scones

4.5

40MINS

$0.28

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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