Happy Thanksgiving to all my Canadian friends! Today is the last day of my weekend pumpkin series and pumpkin scones is on the menu. This yummy recipe makes 16 generous sized scones that pair well with a cup of Chai tea, or any tea for that matter. With just a hint of spice, these moist treats topped with a sweet glaze.
Source: Taste of Home
Add 1/2 cup packed brown sugar to a large bowl and sift in 4 1/2 cups flour, 4 tsp baking powder, 3 tsp pumpkin pie spice, 1 tsp cinnamon, 1/2 tsp baking soda, and 1/2 tsp salt. Using a pastry cutter cut in 1 cup cold butter (or use your fingers to rub in butter), until mixture resembles course crumbs.
In a separate bowl mix 1 1/4 cups canned pumpkin with 2 eggs and 1/2 cup of milk. Add this all at once to flour mixture and stir just until combined.
Turn mixture out onto a floured work surface and knead 10 times. Divide the dough into two equal halfs and shape each into an 8 inch round disk.
Using a sharp knife of a pizza cutter cut each disc into 8 equal sized wedges. Place the wedges onto a parchment lined baking sheet and brush with milk.
Bake at 400 degrees for 12 to 15 minutes or until they are a golden brown.
Prepare glaze by sifting 2 cups confectioners sugar with 1/4 tsp pumpkin pie spice, stir in 3 tbsp milk.
Spread glaze over warm scones.
Tune in tomorrow for…….Grampies Favorite Squares
a no bake peanut butter, butterscotch melt in your mouth dessert!
- 1/2 cup brown sugar, packed
- 4 1/2 cups all purpose flour
- 4 tsp baking powder
- 3 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup cold butter
- 2 eggs
- 1 1/4 cups canned pumpkin
- 3/4 milk, divided
- 2 cups confectioners’ sugar
- 1/4 tsp pumpkin pie spice
- 3 tbsp milk
- Add brown sugar to large bowl and sift in flour, baking powder, pumpkin pie spice, cinnamon, baking soda and salt. Cut in butter until mixture resembles course crumbs and butter is well incorporated.
- In a separate bowl mix eggs, pumpkin and 1/2 cup of the milk.
- Add wet ingredients to dry and mix just until combined.
- Turn out onto a floured surface and knead 10 times. Divide dough in half and shape each half into an 8 inch disk.
- Cut each disk into 8 wedges and place on an ungreased or parchment lined baking sheet.
- Brush with milk.
- Bake at 400 degrees for 12 to 15 minutes or until golden brown in color.
- To prepare glaze, sift icing sugar and spice together. Stir in milk.
- Spread warm scones with glaze.