This recipe is brought to you by our library assistant, Cindy!
The great thing about fall, is baking with pumpkin. The downside to baking with pumpkin, is always having leftover pumpkin when you open a can! Which is what lead me to this recipe forMoist Pumpkin Scones from Taste of Home. I am not an experienced scone baker, but this recipe was easy to work with and resulted in tender, tasty scones. I did double the amount of pumpkin pie spice in the glaze and I sprinkled the tops with coarse sugar for the crunch. These are a new way to get the taste of pumpkin pie spice that says fall is here.
- 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
- 2 cups confectioners’ sugar
- 3 tablespoons 2% milk
- 1/4 teaspoon pumpkin pie spice
- 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.
- 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.
- 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.