Recipe Image

Servings:

Pumpkin Pie Scones

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!

Total Time

40min

4.5

2 Ratings

Author: Vodka & Biscuits

Servings:

Ingredients

Scones

•

2 cups

All-Purpose Flour

•

1 tbsp

Baking Powder

•

1 tsp

Pumpkin Pie Spice

•

1/2 tsp

Salt

•

4 tbsp

Granulated Sugar

•

1/3 cup

Cold Unsalted Butter , cubed

•

1/2 cup

Canned Pumpkin Purée

•

1/2 cup

Heavy Cream

Glaze

•

1/2 cup

Powdered Confectioners Sugar

•

to taste

Heavy Cream

•

to taste

Maple Sugar

•

to taste

Simply Organic Cinnamon, Ground

Cooking Instructions

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

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

Using a pastry cutter or two forks, cut in the Unsalted Butter (1/3 cup) until well distributed into pea-sized chunks. The smaller the butter is cubed, the better.

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.

Bake for 30 minutes.

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 Simply Organic Cinnamon, Ground (to taste) .

Nutrition Per Serving

CALORIES

283

FAT

12.2 g

PROTEIN

3.4 g

CARBS

39.3 g