My annual Fall obsession with pumpkin continues!
Today my daughter and I are hanging out having a snugly crafty and baking day. Why? Well it looks like this outside:
We may have gotten over 8 inches of snow last night with more still coming down.
Yep. It seems like the perfect day to ditch school - schools out here don't close unless there's like two feet of snow. And ice. And zero visibility. And sub-zero temps.
How about you join our cozy day by baking up these pumpkin scones? I made these with a maple glaze so they could fulfill all my fall cravings at once. :)
This honestly was one of the first times I've ever made scones so I wasn't planning on blogging them. But! They turned out amazing - don't you love it when that happens?
They're also yummy with chopped pecans thrown on top.
Pumpkin Scones with Maple Glaze
Yields about 12 scones
2 1/4 cups flour
1/3 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup (about 5 1/2-6 tbsp.) cold butter
1 egg, beaten
2/3 cup pumpkin
1/8 cup milk
2 tbsp. maple syrup
3/4 powdered sugar
1 tbsp. milk
Preheat your oven to 400. Line a baking sheet with a silicone mat or parchment paper.
In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Cut butter into slices. With a fork or pastry blender work the butter into the dry ingredients until the mixture resembles coarse crumbs. Add in the egg, pumpkin and milk all at once. Mix the ingredients together and then work them into a ball. If the dough seems a bit too wet, add in an additional 1/4 cup of flour.
Divide the dough into two balls. Pat each ball into a rectangle, about 1" thick. Cut each rectangle into 6 triangles. Place the triangles on the prepared baking sheet.
Bake at 400 for about 12-15 minutes or until they are golden brown and cooked through.
Whisk together the glaze ingredients. Drizzle it over the top of warm or cooled scones and enjoy!