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My amazing sister makes the best scones in the world so I simply stole her recipe! These scones are perfect for both breakfast and deserts and well lets just say they are perfect for anytime of the day. I especially love them during the fall, when you are sharing it with a warm cup of coffee.

  • 3 1/2 C Flour
  • 1/2 C sugar
  • 1 1/2 Sticks of butter
  • 1 Egg
  • 1 C Pumpkin
  • 3 T Half – n – half or milk
  • 1 T Baking Powder
  • 3/4 t Salt
  • 1 t Cinnamon
  • 1 t Nutmeg
  • 1/2 t Ground cloves
  • 1/2 t Ground ginger

Mix flour, baking powder, nutmeg, cinnamon, cloves, ginger, and salt together in one bowl and cut the cold butter into the dry mixture untill the texture is crumbly.

In another bowl  mix Pumpkin, but half -n- half, and eggs.

Fold wet ingredients into the dry. The texture should be malleable with little stick.

Divide the batter in half and make two round disks about 8 inches across and inch thick.  Slice into 6 to 8 triangles like you would pizza. Place separated triangle on cooking stone or cookie sheet.

Place the on the middle rack in a 425 degree preheated oven for about 18 minutes or untill a nice golden brown.

 

Powder sugar glaze

  • 1 C Powder sugar
  • 2 T Milk

Spice Glaze

  • 1 C Powder sugar
  • 2 T Cream
  • 1/2 t of ginger
  • 1/2 t of cloves
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1 dash of vanilla

If either of the glazes are too runny simply add more powder sugar or if they are too thick add a dash more of milk.



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