October 28, 2019 at 1:53 am  •  Posted in Recipe of the Day by

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


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 Print This Post