Pumpkin Scones

Posted by on Apr 3, 2012 in Breads, Desserts, Recipes | 0 comments

Sorry folks I can’t seem to find the pictures…you know what a yummy scone looks like though, right? I’ll just have to make them again soon. Can you hear AJ lamenting?

 

Pumpkin Scones
Recipe Type: Breakfast
Author: CowgirlBeans
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 12
Mmm Pumpkin Scones with spiced drizzle!
Ingredients
  • 2 cups whole wheat pastry or white whole wheat flour (I used a mix of both)
  • 1/2 cup organic cane sugar or Zsweet or sweetener of choice
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • 6 Tablespoons cold butter (Earth Balance vegan)
  • ½ cup canned pumpkin
  • 1/4 cup almond milk
  • Drizzle
  • 1/2 cup organic powdered sugar
  • 1 tablespoon almond milk
  • heavy sprinkle cinnamon, pinch of nutmeg, ginger and cloves
Instructions
  1. Preheat oven to 425
  2. Combine all dry ingredients. Add butter and use a fork to cut into the flour mixture. You want a crumbly texture like fine sand.
  3. In another bowl, whisk together the pumpkin and milk. Fold into dry ingredients,make a dough ball.
  4. On lightly floured large cutting board, form ball into large rectangle. Cut into 3 pieces. Then cut these into 4 so you have 12 total triangular pieces.
  5. Place on a baking sheet sprayed with oil. Bake for 15-20 minutes, or until slightly browned and interior done (test with toothpick).
  6. While they cool on a wire rack, mix together your glaze until smooth. When scones have cooled for at least 30 minutes, drizzle glaze over tops….

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