Pumpkin scones are perfect for breakfast or with tea
Servings: 12 scones
- 2 ½ Cups flour
- ½ cup sugar
- 1 Tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ cup butter
- 1 cup pumpkin puree
- 2 whole eggs
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream
In a bowl mix flour, sugar, cinnamon, ginger and nutmeg.
Cut butter into small pieces, add to flour mixture
Blend until mixture resembles small pea like crumbles
In a separate bowl mix pumpkin puree and eggs
Add pumpkin mixture to flour mixture. Stir just util incorporated.
Use a medium sized ice cream scoop and scoop batter onto a sprayed pan or a pan lined with parchment paper.
Bake at 425 degrees for 20-25 minutes.
To make the glaze, mix powdered sugar with 1 tablespoon of milk. Stir. Continue adding milk until desired consistency. Once scones are cooled, drizzle glaze over top.
Serving: 1scone | Calories: 243kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 71mg | Potassium: 171mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3415IU | Vitamin C: 0.8mg | Calcium: 58mg | Iron: 1.6mg