Moist Pumpkin Scones

  Breakfast

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Moist Pumpkin Scones

Average Rating: 4.5

TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
YIELD: 16 scones.

Ingredients

  • 4-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 2 large eggs, room temperature
  • 1-1/4 cups canned pumpkin
  • 3/4 cup 2% milk, divided

  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons 2% milk
  • 1/4 teaspoon pumpkin pie spice

Instructions

  • 1. In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
  • 2. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
  • 3. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts

1 scone: 338 calories, 13g fat (8g saturated fat), 59mg cholesterol, 348mg sodium, 51g carbohydrate (23g sugars, 2g fiber), 5g protein.

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