4 ½ C flour
½ C brown sugar
4 tsps. baking powder
½ tsp. baking soda
3 tsps. pumpkin pie spice
1 tsp. cinnamon
1 C cold butter
2 eggs, at room temperature
1 ¼ C canned pumpkin
¾ C milk, divided
Glaze:
2 C icing sugar
3 tbsps. milk
¼ tsp. pumpkin pie spice
In a large bowl, combine the first six ingredients and cut in the butter until the mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and ½ C milk. Stir into the dry ingredients just until moistened. Turn out onto a floured surface and knead 10 times. Divide the dough in half. Pat each portion into an 8˝ circle and cut into eight wedges. Separate the wedges and place onto a parchment lined baking sheet. Brush with the remaining milk. Bake at 400° for 12 – 15 minutes or until golden brown. Remove to wire racks & cool for 10 minutes. Combine the glaze ingredients and drizzle over the scones and serve warm.
Print This Post
