Pumpkin Scones
Ingredients
For the scones…
- 2 cup flour
- 2/3 cup sugar
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 1 tbsp nutmeg
- 1 tsp ginger
- 1/2 tsp cloves
- 1 tsp salt
- 1/2 cup butter
- 1/3 cup heavy whipping cream
- 1/2 cup pumpkin puree
- 1 egg
- 1 tbsp vanilla extract
For the icing…
- 2 cups confectioners sugar
- 1/3 cup (est) heavy whipping cream
- 1 tp maple extract
Instructions
- Preheat oven to 400.
- Whisk together all dry ingredients.
- Cut the butter into the dry ingredients, mix until the mixture feels like pebbles.
- In a separate bowl, combine the heavy whipping cream, pumpkin puree, egg and vanilla extract.
- Pour wet ingredients into the flour mixture and stir to combine. Dough will be sticky.
- Place dough on a lightly floured surface and gently knead. Do not over knead the dough or the scones will be tough and dense.
- Shape dough into a disc approximately ½ inch thick. Cut into 8 triangles.
- Place scones on a parchment lined baking sheet, 2 – 3 inches apart. Brush the tops with the 2 tbsp of heavy whipping cream.
- Bake for 20 – 25 minutes until done. Remove from oven and allow to cool before icing.
For the icing…
- In a bowl, add heavy whipping cream to the confectioners sugar, 1 tbsp at a time. Combine well until desired consistency is achieved. Add maple extract and stir until smooth. Drizzle on top of cooled scones.