No, they are not going to win any beauty contests but the fact that my kids each ate 3 for breakfast let me know they are good! And yes, they are yummy. They are pretty light and airy for a scone and the pumpkin spice drizzle on top is delicious!
Next time i'll make the drizzle a bit thicker, but the taste was amazing. Go make these scones immediately. They are a great way to kick off the fall baking season.
adapted from Food.com
- 2 cups all-purpose flour
- 7 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 6 tablespoons cold butter
- 1/2 cup canned pumpkin
- 3 tablespoons soymilk (use whatever you have, milk, soymilk, half and half...)
- 1 large egg, 1 large egg white
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
- Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
- In a separate bowl, whisk together pumpkin, milk, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
- Cut the dough ball in half. Pat out one half of the dough on a floured cutting board into a round-ish shape, about 1 inch thick. Slice it into 6 pieces (like a pizza). Put pieces on baking sheet.
- Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
- 1 cup powerded sugar
- 1-2 tablespoons soymilk
- 1-2 teaspoons pumpkin pie spice (to taste, if you like it stronger...add more)
- Mix all ingredients together. If you want it thicker, add more powdered sugar. If you want to thin it out, all more milk. Drizzle over scones once they have cooled.