Pumpkin Scones Recipe

Spiced, soft pumpkin scones made with homemade pumpkin spice. This recipe is perfect for welcoming fall and enjoying hot coffee or tea.

The scones aren’t lovely, so we glaze with cinnamon or pumpkin spices. If you do not want to make it, use maple syrup and honey in butter instead of ice.

Ingredients

Scones

1/4 cup wheat flour

1 cup oatmeal flour

1/4 cup muscovado sugar

Baking powder, 1/2 teaspoon

Pumpkin spice one teaspoon

45 g Butter frozen and grated

Pumpkin puree, 1/2 cup

One tablespoon of almond milk

One small egg

Vanilla 1 teaspoon

1/4 cup of wheat flour for kneading

Glaze

1/2 cup icing sugar

One tablespoon of milk

1/4 teaspoon pumpkin spice or cinnamon ground

Half a teaspoon of vanilla

Instructions

Place the butter in the refrigerator for 15-30 minutes before you begin the recipe.

Preheat the oven to 210oC.

Combine the wheat flour, oatmeal flour and muscovado, sugar, baking powder, and pumpkin spice.

Grate the butter using a Microplane. Cut the butter into small cubes if you do not have a microplane grater. Mix it with your hands until the mixture is like sand.

Mix the pumpkin puree with the milk, vanilla, and egg in the bowl. Refrain from overmixing, or the scones will become stiff.

Sprinkle some extra wheat flour on the table. Pour the scone mix on top. Add the 1/4 cup of pumpkin puree and knead it a bit. The amount of kneading you do depends on the consistency or liquidity of your pumpkin puree. The mixture should be soft enough to roll into a ball, but we want it to be able to form a solid ball.

Transfer the dough to a baking sheet lined with baking paper and grease. Place the circle of dough carefully and use your hands to press it into a 1/2-inch thick circle.

Just cut the six pieces in half.

Bake 18-20 minutes until golden brown.

Remove the scones from the oven, and remove them from the tray. Allow to cool. Allow 10 minutes to pass before slicing or separating scones.

Add the milk slowly to the glaze mixture to gauge the thickness.

You can decorate your scones with a glaze in the form lines or the entire scone. Decorate with walnuts immediately after the icing has dried to ensure they stick to it.