Golden and tender Pumpkin Scones, these scones are egg free and has no milk, but has the classic flavor of your favorite pumpkin scones.
Course Breakfast
Cuisine British
Keyword pumpkin scones
Prep Time 10minutes
Cook Time 18minutes
Total Time 28minutes
Servings 4People
Calories 130kcal
Author Muna Kenny
Ingredients
1cupall-purpose flour
1teaspoonbaking powder
¼teaspoonbaking soda
Pinchof salt
1 ½tablespoonsugar
½teaspoonpumpkin pie spice
¼cupchilled unsalted butter cut in cubes
5tablespoonpumpkin puree
Milk to brush the sconesoptional
Sugar to sprinkle over the scones before bakingoptional
Icing
½confectioner’s sugar
1tablespoonmilk
Instructions
Making the pumpkin scones
In a mixing bowl, add the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar. Whisk the ingredients well.
Add the butter and work it into the flour using your hands until you have coarse crumbs.
Add the pumpkin puree and mix gently using a wooden spoon or spatula.
Transfer the dough to a lightly floured working surface. Dust the dough with flour and roll into a ¾ inch high disk.
Cut the dough into eight equal size triangles, do not separate the triangles.
Brush the scones with milk and sprinkle with sugar.
Line a baking sheet with parchment paper. Place the dough on the parchment paper and bake for 18 minutes or until a toothpick inserted in the middle of the scone comes out clean.
Place the scones over a wire rack to cool completely.
Decorate with icing.
Making the Icing
In a bowl, add the confectioner’s sugar and gradually add the milk, mix until you get a thick consistency.