It is officially pumpkin season, and I cannot be more excited! When it comes to fall, I am 100% that girl who makes and buys allllllllllllllll of the fall treats (I’m lookin’ at you, Trader Joe’s). I truly love everything pumpkin flavor, so when I saw this recipe, I knew I had to give it a try! The original recipe is here, but I changed it slightly, which you can see in this post!
Ingredients
- 2 cups of flour
- 1/2 cup brown sugar (what can I say, I love things extra sweet!)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie seasoning
- 1/4 teaspoon salt
- 1/2 cup room temperature butter (1 stick)
- 1/2 cup pumpkin puree
- 1 tablespoons milk (I used almond milk, but any milk will work)
- 1 large egg
- 1 teaspoon vanilla
- 1 cup confectioners sugar
- 2 tablespoon milk
Directions:
- Preheat oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper and set aside.
- Add all dry ingredients to a large bowl. Cut in the room temperature butter by the tablespoon markers. Mix dough with your hands until the butter is mixed in well and there are no chunks!
- Wisk the wet ingredients in a smaller bowl and add to the dry ingredients. Mix with hands until dough forms (it will be a little sticky!)
- Cover a board with flour and roll out your dough. You want the dough to be about an inch thick. You do not want to roll your dough to be super thin because then you’ll have cookies, not scones!
- Using a small, circular cookie cutter, cut out the scones and place them on the baking sheet.
- Bake for 10-12 minutes.
- Transfer scones to a cooling rack.
- While you wait for the scones to cool, whisk together the confectioners sugar and milk. Once scones are cool, drizzle with the icing, and enjoy!
