Mini Pumpkin Scones

Happy first day of Fall! As much as I love the carefree days of summer, there has always been something special about fall. This season of cooler temperatures and fresh beginnings has been my favorite season for as long as I can remember. In childhood I loved the fresh new school supplies, the start of soccer practice and visits to the Cider Mill with my family. And today, it’s all about Michigan State football games, cozy nights at home…and trips to the Cider Mill. Somehow that fall activity has never gotten old. And the other wonderful thing about fall? Fall baking, of course. Last year, due to crop shortages, pumpkin didn’t show up in Michigan grocery stores until late November, so I have very few recipes featuring fall’s most popular ingredient here on Miss Petite Sweets. So this year, I decided to get my hands on pumpkin as soon as possible. And I am certainly glad that I did, because this recipe for Pumpkin Scones is one of my favorite recipes to date. Subtly spiced with just a touch of sweetness, these mini scones make a perfect mid morning snack. And paired with a Pumpkin Spice Latte? Fall Perfection.

Ingredients: Makes 16 scones

  • 1 1/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon sea 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:

  • 1 cup powdered sugar
  • 3 tablespoons + 3 teaspoons half & half
  • 1/4 teaspoon cinnamon

Preparation:

  1. In a large bowl, combine dry ingredients (flour through ginger)
  2. With a pastry blender or fork, work butter into dry ingredients until well incorporated
  3. In a separate bowl, whisk pumpkin, half & half and egg together
  4. Pour wet ingredients into dry and mix until a soft dough ball forms
  5. Divide dough into two even balls and flatten each ball on a lightly greased cookie sheet
  6. Using a pizza cutter, divide each dough ball into 8 equal pieces
  7. Arrange each piece 1 inch apart on two greased cookie sheets
  8. Bake at 425 for 8 minutes
  9. To make glaze, whisk powdered sugar, half & half and cinnamon together until smooth
  10. Once scones have cooled completely, drizzle with cinnamon glaze

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One thought on “Mini Pumpkin Scones

  1. Pingback: Mother’s Day Recipe Round Up | Miss Petite Sweets

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