Clarion County Recipe of the Day: Moist Pumpkin Scones

J.C. Taggart

J.C. Taggart

Published November 27, 2019 5:01 am
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This recipe makes a nice addition to a Thanksgiving brunch!

Moist Pumpkin 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 whole milk, divided

Glaze:

2 cups confectioners’ sugar
3 tablespoons whole milk
1/4 teaspoon pumpkin pie spice

Directions

~In a large bowl, combine the first seven 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-inch circle; cut each into eight wedges. Separate wedges and place 1 inch apart on ungreased baking sheets. Brush with remaining milk.

~Bake at 400° for 12 to 15 minutes (or until golden brown). Remove to wire racks; cool for 10 minutes.

~Combine the glaze ingredients; drizzle over scones. Serve warm.

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