Day 202: Pumpkin Scones
These scones are flakey, filled with spice and toped with a delicious cream cheese glaze.
Ever since fall baking started, I've gone crazy whipping fall themed food. Fall and winter are my favorite seasons to bake.
There's something fall and winter that make them so much more fun to bake in.
These pumpkin scones are another favorite treats to make. I love scones. They're so easy to make and I've included a few tips so making these scones will be a breeze:
Use cold butter! This helps make your scones flaky so don't skip out on it.
Buttermilk or heavy cream are a must! They both (also) attribute to the flakiness of your scones.
For easiest convivence blend cut in your butter in a food processor. This way you don't have to cut in your butter by hand.
If you do want to cut in your butter by hand - grate it first! It will be a lot easier this way.
In these photos I must admit that I ate one. I couldn't resist the smell of these pumpkin scones!
|Level: 👩🏽🍳|Time: 35 minutes| Serves: 8|
2 cups all-purpose flour
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice
1/2 cup unsalted butter, chilled and grated
1/3 cup buttermilk
1/2 cup pumpkin puree
1/2 cup brown sugar
Cream Cheese Glaze:
3oz cream cheese
1/4 cup powdered sugar
2 tablespoons whole milk
In a food processor blend flour, baking powder, cinnamon, pumpkin pie spice, and butter together. Keep pulsing until the butter are small clumps. Add in your buttermilk, egg, pumpkin puree and brown sugar. (Alternately you could have whisked your flour, baking powder cinnamon, pumpkin pie spice in a bowl, and cut in the grated butter with a fork.)
Knead together and flatten into a disk. Cut into 8 pieces and bake on a greased baking sheet for 20 minutes at 400 degrees F.
Meanwhile make your glaze: With a hand held mixer beat together your cream cheese and powdered sugar until smooth. Add in your milk and drizzle or brush onto warm scones.
- The Bored Baker 👩🏽🍳
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