Pumpkin Scones

What a hectic few days!  I have had all these plans to make these delicious scones, but my life and my ideas have not been communicating amongst themselves too well!  This morning, I finally just buckled down and started baking.  My house was chilly and I refuse to turn on the furnace right now...I figure, if you're in my house and a little cold then wrap up in a blanket.  Duh! :) But to help take the chill off, I thought it wasn't too bad of an idea to use the oven! Well, my life as of now is ALL BETTER!  These scrumptious, moist, and beautiful pumpkin scones made everything all better and for a moment, I forgot about all the "stuff" around me that needs to be done!  And to make it even better, the daycare kids AND my picky husband LOVED them!  Try them... you will not be sorry!

Pumpkin Scones
from Annie's Eats (No need to adapt... it is absolutely perfect!)
printable version

2 cups flour
1/3 cup packed brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold butter, cut into pieces
1/3 cup butterscotch chips
1/2 cup buttermilk
1/2 cup pumpkin puree
1 tsp vanilla

Glaze:
1 cup powdered sugar
1/4 tsp cinnamon
dash nutmeg
dash ginger
2 Tbsp milk


Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl, combine the flour, brown sugar, spices, baking powder, baking soda and salt; whisk just to combine. Add the cold butter chunks to the bowl and stir with a fork to combine. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas. Mix in the butterscotch chips. In a small bowl or measuring cup, combine the buttermilk, pumpkin puree and vanilla extract. Add the wet ingredients to the bowl with the dry ingredients and stir together gently just until the dough comes together. If necessary, knead a bit with your hands, but be careful not to overwork the dough or you will end up with a tough scone.

Transfer the sticky mass of dough to the prepared baking sheet. Pat the dough into a 8 or 9-inch round. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. Allow to cool to room temperature. Slice the dough round into 7 or 8 wedges.

To make the glaze, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. (If necessary, add a bit more milk to achieve a consistency good for drizzling the glaze.) Use a whisk to drizzle the glaze over the finished scones (I use a plastic baggie with a tip cut off). Allow the glaze to set before serving.

Happy Cooking!

Teauna