The Pioneer Woman Tasty Kitchen
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Easy Pumpkin Scones

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Level: Easy

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Description

Who doesn’t love a good homemade Pumpkin Scone on a crisp fall morning! These tender, soft and fluffy scones are made with just a handful of simple ingredients you probably have on hand already—just as easy as going out to buy some!

Ingredients

  • FOR THE SCONES:
  • 2 cups All-purpose Flour
  • ½ cups Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 2 teaspoons Pumpkin Pie Spice
  • ½ teaspoons Salt
  • ½ cups Cold Butter, Diced
  • ½ cups Canned Pumpkin
  • 3 Tablespoons Whole Milk Or Heavy Cream
  • 1  Large Egg
  • 1 teaspoon Vanilla Extract
  • FOR THE WHITE GLAZE
  • ⅔ cups Powdered Sugar
  • 2 Tablespoons Milk
  • FOR THE MAPLE GLAZE:
  • ⅓ cups Powdered Sugar
  • 1 Tablespoon Maple Syrup
  • ½ teaspoons Molasses (optional For A Darker Color)

Preparation

Line a baking sheet with parchment or a silicone baking mat and flour well. Preheat oven to 425°F.

Combine flour, sugar, baking powder, pumpkin spice and salt in a medium bowl. Cut in butter until coarse crumbs form. Whisk pumpkin, milk, egg and vanilla in a separate measuring jug. Pour into flour mix. Use a spatula to fold the two together. Only fold just until combined. Do not overmix! It will look scraggly—that’s fine.

Empty dough on the prepared baking sheet. Lightly flour the top, then push into a flat 9-inch circle. Cut into 8 wedges. Pull about 2 inches apart to leave room for expansion during baking.

Bake 14–16 minutes, or until done. Cool on baking sheet for 5 minutes, then place on a cooling rack to cool completely.

Stir all ingredients for white glaze. Generously glaze the top of each scone and allow to set. Mix all ingredients for the maple glaze together and drizzle over the scones.

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