For all you scone lovers, here is a recipe that's perfect for pumpkin season! A scone is a fairly easy recipe. Not much to fuss with, no over mixing, lots of ways to change up the flavors and add ins and a really nice baked good to have for brunch, breakfast or a snack with your morning java (or tea - can't forget the tea drinkers).
Pumpkin Scones with Maple Glaze
Pumpkin Scone In a large bowl, combine 2 1/2 c. flour 1/2 c. packed b. sugar 1 tbsp. b. powder 3 tsp. Spice Affair Pumpkin Spice (available at Crocus & Ivy - instore and online) 1/2 tsp. sea salt
Add in 1/2 c. cold butter (I like to put mine in the freezer and then grate it using a grater - this makes combining it into the dry easier) and mix until crumbly - pea size chunks (I like to use my hands)
Gently add in, until no dry streaks are showing, but don't overmix 3/4 c. pumpkin puree 1/3 c. milk or buttermilk 1/2 tsp. vanilla
Turn the mixture onto a flour dusted surface, folding the dough over a few times and form into a 8" round disc. (dough will be sticky).
Cut the disc into wedges and place onto a parchment lined baking sheet.
Freeze for about 15 minutes before baking - if you have the time (even pop it in while your oven is heating)
Bake at 350 for about 13-15 minutes, until they are lightly golden.
Let cool and glaze.
Maple Glaze 1/2 c. icing sugar 1/2 tsp. vanilla 1 tbsp. maple syrup 2-3 tsp. milk Mix together until you get a drizzle consistency (add a bit more milk if you need)
