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Fresh Milled Pumpkin Scones with Spiced Pumpkin Drizzle

Fresh Milled Pumpkin Scones with Spiced Pumpkin Drizzle Bliss

Delight in these Fresh Milled Pumpkin Scones with Spiced Pumpkin Drizzle, embracing cozy autumn flavors with every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups Fresh Milled Soft White Wheat Flour Substitution: All-purpose flour can be used in a pinch but alters the flavor and texture.
  • 1/4 cup Sugar Substitution: Brown sugar can be used for a deeper flavor.
  • 1 tbsp Baking Powder No substitutions recommended.
  • 1/2 tsp Salt Essential for taste; no substitutions.
  • 1 tbsp Pumpkin Spice Can replace with individual spices like cinnamon, nutmeg, and ginger.
  • 1 cup Pumpkin Purée Substitution: Homemade pumpkin purée from roasted pumpkin can be used.
  • 1/2 cup Very Cold Grated Butter Substitution: Sour cream can replace butter for a different texture.
  • 1/2 cup Half and Half Substitution: Equal parts milk and cream or any non-dairy milk alternative can be used.
  • 1 large Egg For a vegan option: Use a flax egg or applesauce (1 tbsp flaxseed meal + 2.5 tbsp water).
For the Glaze
  • 1 cup Powdered Sugar No substitutions recommended for desired texture.
  • 1 tbsp Arrowroot Powder Substitution: More powdered sugar can be used instead if unavailable.
For the Spiced Pumpkin Drizzle
  • 1 cup Powdered Sugar
  • 1/2 cup Pure Pumpkin Purée
  • 1 tbsp Spices

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Whisk
  • Pastry cutter
  • Knife

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and pumpkin spice.
  3. Add the very cold grated butter to the dry mixture and mix until it resembles coarse crumbs.
  4. In another bowl, whisk together pumpkin purée, half and half, and egg until smooth.
  5. Pour the wet ingredients into the dry mixture and stir gently until just combined.
  6. Turn the dough out onto a floured surface, shape it into a circle, and cut into 8 triangles.
  7. Transfer the triangles to the baking sheet and bake for 15 minutes or until golden brown.
  8. To prepare the glaze, whisk the powdered sugar, half and half, and arrowroot powder until smooth and set aside.
  9. For the spiced drizzle, mix powdered sugar, pumpkin purée, and spices until smooth.
  10. Once scones are cool, drizzle with the glaze and spiced drizzle.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 15IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Ensure cold ingredients for ideal flakiness and avoid over-mixing to keep the scones light and airy.

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