Name: Pumpkin Scones
Prep time: 20 min
Total time: 40 min
Yield: 1 dz.
Ingredients: 2 2/3 c. all-purpose flour, plus more for surface; 1/2 c. granulated sugar; 2 tsp. baking powder; 1 tbsp. pumpkin pie spice; 1/2 tsp. Kosher salt; 1/2 c. (1 stick) cold butter, cut into cubes; 2/3 c. canned pumpkin; 3 eggs, divided; 1 tbsp. water; Coarse sugar, for topping; 1 c. powdered sugar; 2 tbsp. heavy cream; 1 tsp. pumpkin pie spice; 1 tsp. pure vanilla extract

Step 1Preheat the oven to 425° and line 2 baking sheets with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt. Add butter and break down into pea-sized pieces with your fingers, two forks, or a pastry cutter.

Step 2In a medium bowl, whisk together canned pumpkin and 2 eggs until smooth. Add wet mixture to dry, and stir until dough comes together. Turn dough out onto a floured surface and divide into 2 rounds, both about 5" in diameter. Cut each round into 6 even wedges and place on prepared baking sheets, about 1" apart.

Step 3Whisk the remaining egg with 1 tablespoon of water. Brush tops of scones with the egg-water mixture, then sprinkle them with coarse sugar. Freeze scones for 30 minutes before baking.

Step 4Bake scones until golden and a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool.

Step 5Meanwhile, make the glaze: In a medium bowl, whisk together powdered sugar, heavy cream, pumpkin pie spice, and vanilla. Drizzle over scones and serve.

Pumpkin Scones

Ingredients

For the glaze

Directions

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