Dawn Brown Recipe

Mini Pumpkin Scones

By Dawn Brown lexiezmom


Recipe Rating:
Prep Time:
Cook Time:

Dawn's Story

I love pumpkin, so this is my favorite time of year... and out come the pumpkin recipes. These are great in the morning with coffee. Or anytime for that matter. I found this recipe on takeamegabite.com. Great recipe!
Hope you all enjoy these as much as I do.

Ingredients

SCONES
2 c
all purpose flour
7 Tbsp
sugar
1 Tbsp
baking powder
1/2 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/4 tsp
ground cloves
1/4 tsp
ground ginger
6 Tbsp
frozen butter
1/2 c
canned pumpkin
3 Tbsp
half and half
1 large
egg
GLAZE
1 c
powdered sugar
1 Tbsp
powdered sugar
2 Tbsp
milk
SPICED GLAZE
1 c
powdered sugar
3 Tbsp
powdered sugar
1/4 tsp
ground cinnamon
pinch
ground ginger
pinch
ground cloves
2 Tbsp
milk

Directions Step-By-Step

1
Preheat oven to 400°F. Combine flour, sugar, baking powder, salt and spices in a large bowl.
2
To the dry ingredients, begin grating the butter. Stir to ensure that all butter is coated with the flour mixture.
3
In a new bowl, whisk together the pumpkin, half and half and egg. When ready, use a spatula to fold the pumpkin mixture into the dry ingredients.
4
Sprinkle a clean surface with flour. Knead dough 4-5 times, then divide in half and form each dough ball into a 1/2 in thick round. Slice each into 8 pieces to form your scones.
5
Place on 2 baking sheets that pave been lined with parchment. Bake for 10-14 minutes, just until the tops begin to brown. Cool on rack.
6
GLAZE: Whisk powdered sugar and milk together. Brush on each scone and let set.
7
SPICE GLAZE: Whisk together powdered sugar, milk and spices. This one you will want to drizzle - not brush - over the top of each scone. Allow to set.

About this Recipe

Collection: Pumpkin Patch
Hashtag: #pumpkin

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7 Comments

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Kelly Hart laceyroses
Oct 13, 2012
If you don't have half and half can you use just regular milk?
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Eleni B Elenzor
Dec 1, 2011
How much salt do you use? I don't see it in the ingredients but you mention salt in the directions.
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Dawn Brown lexiezmom
Oct 15, 2011
I believe the purpose of the frozen butter is to help keep them flaky. People also use cold or frozen butter in pie crusts for that reason as well.

Annamaria- I love this recipe, I am actually going to be making a batch in the morning to have with my coffee. Can't wait.
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Annamaria Settanni McDonald ArtByASM
Oct 14, 2011
These are a great creation from Sweetpea's Kitchen, I am actually going to try them out myself. I found them on the her blog and I saw that they were on here too! Can't wait to try them! You took a great photo of them! Makes me want to make them right now!
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Susan J Swanson sjskukana
Oct 11, 2011
This sounds delicious. I was curious why you use frozen butter. I don't have any experience making scones.