Pumpkin scones are known for being especially moist and tender, thanks to the high moisture content of pumpkins. These scones are simple to make, with a decadent glaze topper for a just-sweet-enough breakfast treat that'll leave your taste buds—and your belly—satisfied.
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
1Make the batter
2Preheat oven to 400°F. In a large bowl, combine all dry ingredients. Using a butter knife or your fingertips, cut in the butter until the mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir this into the dry ingredients until just moistened, being sure to not over-mix.
3Knead and shape
4Turn the dough onto a well-floured surface and knead 10 times. Divide the dough in half, patting each portion into an 8-inch circle. Cut each circle into eight wedges. Separate wedges and place 1-in. apart on an ungreased baking sheet. Brush the tops with the remaining milk.
5Bake, drizzle and serve
6Bake for 12 to 15 minutes or until golden brown. Remove to wire racks to cool for 10 minutes. Combine the glaze ingredients while the scones are cooling, and drizzle over the scones. Serve still warm and steamy.
