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Pumpkin Scones

Pumpkin Scones

I made these delicious pumpkin scones to celebrate my 1 year Blogiversary! One year ago, on October 5th, I started this blog as a way to keep track of my recipes and share them with my friends and family. I never imagined that along the way I would meet so many wonderful food bloggers who I now think of as friends too. There are so many of you that I hope to meet some day and swap stories with over coffee and perhaps some yummy scones like these.

This is my absolute favorite time of year and most of the treats I think of involve pumpkin. I have been on a scone kick this past year also so when I came across this recipe I just had to give it a try. These are claimed to be a copy of the Starbucks pumpkin scone (which I have yet to try so I can’t really compare). The original recipe called for two glazes to be drizzled or brushed on top, one a simple sugar and milk glaze and the other a spice glaze. I chose to simplify and just do a cinnamon glaze. These have a wonderful pumpkin and spice flavor and the cinnamon glaze takes it to a whole other level of awesome! My whole house smelled like fall when they were baking…my favorite smell for sure! These are an amazing fall treat that I plan to make many more times during this wonderful fall season! Yeah for Fall!

Pumpkin Scones
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Scones Ingredients:
2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

Cinnamon Glaze Ingredients:
1 cup powdered sugar
¼ teaspoon cinnamon
2 Tablespoons milk

Scones Directions:
Preheat oven to 425 degrees F. Lightly grease a cookie sheet or line with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no big chunks of butter remain. Set aside.

In a separate mixing bowl, whisk pumpkin, half and half, and egg.

Fold wet ingredients into dry ingredients. Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick disk. Use a dough cutter or large knife to slice the dough into eight equal triangle portions. Place on prepared baking sheet and bake for 14–16 minutes until scones turn light brown. Place on wire rack to cool.

Sugar Glaze Directions:
Mix the powdered sugar, cinnamon and 2 Tablespoon milk together until smooth. Drizzle glaze over the top of each cooled scone.

Adapted from: Mom’s Who Think

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