Monday, October 25, 2010

Pumpkin Scones With Pumpkin Butter Icing

There is nothing I enjoy more than a seasonal treat like a Pumpkin Scone. Every year when Starbucks starts carrying their seasonal fair I get a little giddy. But honestly, their scones aren't nearly as good as this homemade version. So bake a batch, bring them into the office or "Boo" a neighbor. Bring them to a housewarming or flash freeze them before baking for a baked fresh (with no effort) treat for breakfast.

Pumpkin Scones with Pumpkin Butter Icing

For The Scones:
  • 2 cups flour
  • 1/3 cup sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1 1/2  tsp. pumpkin pie spice
  • 6 Tbs. cold butter, cut into cubes
  • 1/2 cup canned pumpkin
  • 3 Tbs. milk, cream or half and half (I used 2 Tbs. milk and 1 Tbs. cream)
  • 1 large egg
  • 1 tsp. vanilla
For The Icing:

  • 1 cup 10x powdered sugar
  • 2 Tbs. pumpkin butter
  • 1 Tbs. milk
Preheat oven to 425. Stir together flour, sugar, baking powder, salt and pumpkin pie spice. Add the butter and press with a fork or use mixer until mixture resembles coarse cornmeal. In a seperate bowl combine the wet ingredients and add them to the dry. Fold in until mixture is forming a ball. Place dough onto a floured surface and roll just till mixture is about 2 inches. Cut into halves, halves again and halves again. Place on cookie sheet and brush with cream or milk. Bake for about 20-25 minutes or until golden brown. 

Combine the sugar, milk and pumpkin butter in small bowl. Stir until combined and smooth. Allow the scones to cool most of the way then drizzle the icing over the tops. Serve with a spiced latte or one of your favorite fall blend teas. 

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