With fall in the air, nothing is more warming and soothing than the smell of pumpkin in the oven, so I wanted to share this easy and yummy scone recipe with you that we make at Star of Texas Bed & Breakfast.
Pumpkin Spice Scones
4 1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
4 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
1 1/4 cups canned pumpkin
3/4 cups milk, divided
|Served with Cabernet fruit and Canadian bacon Quiche|
Glaze 2 cups confectioners’ sugar, 3 tablespoons milk, 1/4 teaspoon pumpkin pie spice
In large bowl, combine the first seven ingredients, cut in the butter until it resembles coarse crumbs. In another bowl, whisk eggs, pumpkin, and 1/2 cup milk. Stir into dry ingredients just till moistened.
Turn out onto floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8″ circle, cut each into eight wedges. Separate and place 1″ apart on ungreased baking sheet. Brush with remaining milk.
Bake at 400* for 12-15 min. or until golden brown. Remove to wire rack, cool 10 minutes. Combine the glaze and drizzle over scones. Serve warm. Makes 16 scones or more smaller ones.