#48 Glazed Pumpkin Spice Scones

Pumpkin pumpkin pumpkin. My favorite time of year is when I can make every recipe a pumpkin one. I haven't quite started on any apple cinnamon recipes, but they're coming later. For now, I have to use all the pumpkin I have left, which I have no problem doing.

I had never made scones before, ever. And I've only eaten scones a handful of times. But, that didn't stop me from trying something new. I love trying new recipes that are just a little bit outside the normal - that's what keeps it fun! So I thought Glazed Pumpkin Spice Scones were perfect to try on a beautiful September Saturday. 

I'm (sadly) so used to eating cookies that I have to remind myself scones aren't supposed to taste like cookies. They're thicker and more bread-y, and less sweet and sugary. I made these healthier by cutting down on the sugar and using almond milk and light butter. Although the not-so-sweet scones are made a little sweeter with a pumpkin glaze, making it the perfect sweetness. 

The only downfall of this dessert is that making them is little messy. Nothing you can't handle, though! The dough is just a little sticky, so be sure to flour your work surface and your hands while handling it and forming the dough into scones. The great thing? Only one cookie sheet goes in the oven and then they're all done. Easy clean-up.

I'm glad I went out of my comfort zone for these, and I was quite satisfied with them. My family and I loved them, and they were eaten as snacks, desserts, and dare I say it, breakfasts. When they're that good, you just have to do it! Take advantage of the pumpkin season and try something new!

Glazed Pumpkin Spice Scones

Prep Time: 20 minutes. Cook time: 10 minutes. Total time: 30 minutes

Yields: 12 scones

Ingredients:

2 1/4 cups unbleached all-purpose flour (or regular all-purpose)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 cup brown sugar
2 tablespoons sugar
1/2 cup (1 stick) light butter, cold
heaping 1/2 cup canned pumpkin puree, removed from can, covered and chilled
3 tablespoons almond milk
1/2 teaspoon vinegar
1 egg
1 teaspoon vanilla
2 tablespoons honey
1 tablespoon almond milk

For glaze:
1 cup powdered sugar
1-2 tablespoons almond milk
1 tablespoon pumpkin puree
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Directions:

1. Preheat oven to 425 degrees. Line a cookie sheet with parchment paper. In a small bowl, combine the 3 tablespoons almond milk and 1/2 teaspoon vinegar and let sit for 15 minutes.

2. While milk and vinegar sit, add flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice and sugars in a food processor and pulse to combine. Cut cold butter into 1/2-inch pieces and place in food processor. Pulse until butter is fully incorporated, with no large chunks remaining. Transfer mixture to large bowl and make a well in the center.

3. In a small bowl, mix pumpkin, almond milk/vinegar mixture, egg, vanilla and honey together until smooth. Pour into the well of the flour mixture. Stir to combine completely. You may have to use your hands toward the end because the mixture is a bit sticky.

4. Lightly flour work surface with flour. Transfer dough to work surface and form into an even 8-inch round. Wet a large knife and dust with flour, using it to cut dough into 12 equal triangles. (You can begin with cutting it into thirds. Then, each of those thirds into fourths - or just wing it!)

5. Transfer scones to prepared cookie sheet. Using your fingers, brush 1 tablespoon almond milk on the tops of scones. Bake for 10-12 minutes until the tops and bottoms are a golden brown and inserting a toothpick comes out clean. Let cool for about 15 minutes before topping with glaze.

6. While scones are cooling, prepare glaze by combining all ingredients. The mixture will seem very thick, but keep stirring and working in the powdered sugar until it is all combined. If it still seems too thick, add 1/2 tablespoon of milk at a time. Coat scones in glaze and let harden and cool completely at room temperature.

Enjoy!


Click here to print recipe!

*Note: Nutrition facts may vary due to brand of products.

Recipe adapted from

http://www.cookingclassy.com/2014/08/pumpkin-scones-starbucks-copycat/