Fresh Milled Pumpkin Scones with Spiced Pumpkin Drizzle
With the fall season in full swing, there’s nothing quite like the aroma of freshly baked pumpkin scones wafting through your kitchen during this cozy time of year. This easy pumpkin scone recipe is not only a delightful treat for a relaxing afternoon snack but also a wonderful addition to your morning coffee ritual.
Ingredients
- 1 3/4 cup fresh milled soft white wheat finely milled
- 1/2 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tsp. pumpkin spice
- 1/2 cup pumpkin puree
- 6 tbsp butter very cold, grated
- 3 tbsp. half and half
- 1 large egg
- For the glaze:
- 1 cup powdered sugar
- 3 tbsp. half and half
- 1/4 cup arrowroot powder or 1/4 cup more powdered sugar if you don't have arrowroot powder
- Spiced Pumpkin Drizzle:
- 3/4 cup powdered sugar
- 1 tbsp. pure pumpkin puree
- 1/4 tsp. ground cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. ginger
- 2 tbsp. half and half
Instructions
- Preheat oven to 425* F. Line a baking sheet with parchment paper.
- In a medium bowl, combine sugar, flour, baking powder, salt and spices. Mix.
- Grate the cold butter and combine into the dry ingredients with your hands until there are no more clumps, like a pie crust or biscuits
- In a separate bowl, combine the pumpkin puree, half and half, and egg until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to over-mix.
- Prepare a clean counter, dusted with flour. Turn the dough onto the counter and form into a circle that is about 1 inch thick. Using a knife, cut the scones into 8 triangles.
- Bake for 15 minutes or until golden brown. Allow to fully cool before icing.
Glaze:
- Combine all ingredients into a bowl and mix until no more clumps remain and a slightly runny, slightly thick glaze forms.
- Glaze the tops of the scones after they are fully cooled. Then allow the glaze to set before adding the pumpkin spice drizzle.
- For the drizzle: Combine all ingredients and mix until no more clumps remain. Spoon into ziplock bag and snip the tip to use like a piping bag.
- Drizzle onto the fully cooled and set pumpkin scones.