Pumpkin Spice Scones
Total Time: 01h 10m
Hands-on Time: 00h 25m
Makes: 8 servings
Start your day with a delicious, tender, flaky scone made with real pumpkin and organic pumpkin spice. The glaze and icing are optional, but make these an extra special treat.
Note: This recipe has been revised from its original posting for easier prep.
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Ingredients
- For the Scones:
- 2 cups all-purpose flour
- 1/3 cup light brown sugar
- 2 teaspoons Simply Organic® Pumpkin Spice
- 1 tablespoon baking powder
- 1/2 teaspoon sea or Himalayan pink salt
- 6 tablespoons unsalted butter, frozen
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1/4 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract
- For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons heavy cream
- Optional Pumpkin Icing:
- 1/2 cup powdered sugar
- 1 tablespoon pumpkin puree
- 2 teaspoon heavy cream
- Pinch of Simply Organic® Pumpkin Spice
Directions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder and salt.
- Grate frozen butter directly into flour mixture. Gently work ingredients together with a spatula or your hands so butter is evenly distributed, but don't over-mix.
- In a separate bowl, whisk together pumpkin purée, heavy cream, egg and vanilla extract.
- Add wet ingredients to dry ingredients and stir just until a dough forms (do not overmix).
- Transfer dough to a lightly floured surface and shape into a 7-inch round, about 1 inch thick. Cut into 8 wedges.
- Transfer to baking sheet and brush tops with more heavy cream.
- Bake for 18 to 20 minutes, until lightly golden brown. Let scones cool for 15 to 20 minutes.
- For the glaze: In a bowl, whisk together powdered sugar and heavy cream. Spread glaze over top of each scone in a thin layer and let it set at room temperature.
- For the pumpkin icing: In a separate bowl, whisk together powdered sugar, pumpkin, cream and pumpkin spice. Drizzle pumpkin icing over top of glaze. Let set, then enjoy.
- If your butter starts to get too soft in the dough, refrigerate or freeze the unbaked scones for 15 to 20 minutes before baking.
