Pumpkin Scones: Happy Autumn!

Happy Autumn to you all! I’ve made some delicious pumpkin scones, drizzled with a maple vanilla glaze. I’ve decided to share the recipe with you so you can jump start your love of eating all things pumpkin in the fall. They will taste great with any of your favorite pumpkin flavored teas or chai tea.

This is also an example of this year’s Countdown to Christmas theme of “Dessert Recipes that go with tea” starting December 1st. We’re going to have so much fun!

Pumpkin Scones

2 cups self rising flour

1/2 cup granulated sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup (1 1/2 stick) unsalted butter, frozen

1 egg

1/2 cup pure canned pumpkin

1/4 cup buttermilk or heavy cream (I made 1 cup by mixing 1/4 cup melted butter and 3/4 cup warm milk. Added a teaspoon of flour to thicken since I had low fat milk)

1.) Mix together flour, sugar, ginger, nutmeg, cinnamon and cloves. Grate in frozen butter, then use your hands to mix it into the flour mixture.

2.) In separate bowl, mix egg, pumpkin and 1/4 cup buttermilk or heavy cream. Mix into flour and butter mixture until dough is formed. Create a flattened disk, cover and place in the refrigerator or freezer about 30 minutes.

3.) Meanwhile, preheat the oven to 400 degrees. When the dough has slightly hardened, create triangles and place onto greased cookie sheet about an inch apart. Bake about 23-27 minutes.

Glaze

1/2 cup confectioner’s sugar

1 teaspoon maple syrup

1/4 teaspoon vanilla extract

Add 1/4 teaspoon of water at a time

1.) Mix confectioner’s sugar, maple syrup and vanilla extract. Add 1/4 teaspoon of water at a time while stirring, until you get a liquid with the correct consistency to drizzle.

2.) After scones have cooled down, use a spoon to drizzle glaze over your delicious pumpkin scones.