Mini Pumpkin Scones

First day of fall is on Sunday and there is no better way embrace the change in season than by making these petite scones. These almost bite sized scones with rich pumpkin flavor and spices make a perfect autumn morning treat. They are moist, flavorful and not overly sweet. This recipe makes 24 mini scones that are light, flaky and they almost taste like the scones at Starbucks. These beautiful scones are a must bake for anyone who loves pumpkin treats.

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Ingredients

2 cups 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

1/2 cup pumpkin puree ( not pumpkin pie filling)

3 tablespoons half and half

1 egg

6 tablespoons cold butter, cubed

For the plain glaze

1 cup powdered sugar, sifted

2 tablespoons half and half

For the spiced drizzle

1 cup powdered sugar

2 tablespoons half and half

1 tablespoon pumpkin puree

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Method

1. Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisk to combine. Add cold butter and use your fingertips or a pastry cutter to blend butter in until well incorporated and mixture is the texture of cornmeal.

3. In a separate bowl, whisk together pumpkin puree, half & half, and egg.

4. Add the above to the flour mixture and stir until the dough comes together in a ball.

5. Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together.

6. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.

7. Transfer to prepared baking sheet and bake for 10-12 minutes or until just starting to turn golden brown.

8. Cool the scones completely on a wire rack.

9. While the scones are cooling, prepare the plain glaze by whisking together all the ingredients listed under plain glaze. Set aside. Do the same for spiced drizzle and set aside.

10. Dunk each cooled scone into the plain glaze, turning it over. Place on a wire rack or parchment paper. Allow the glaze to set, about 15minutes.

11. Drizzle the spiced glaze on top of each scone using a spoon. Let it sit for at least an hour before serving.

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