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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pumpkin Scones Recipe

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This recipe for Pumpkin Scones is from Michelle's Breads Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 3/4 cup all purpose flour, plus extra for kneading

7 Tablespoons + 1 Teaspoon sugar, divided

2 teaspoons baking powder

1/4 teaspoon baking soda

2 teaspoons cinnamon

3/4 teaspoon ground ginger, plus 1/4 teaspoon for sprinkling

1/2 teaspoon salt

5 Tablespoons cold butter, divided

1 egg

1 cup pure pumpkin

1/4 cup milk

For the Icing

1 cup powdered sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 Tablespoons + 1/2 teaspoon half and half

1 In the bowl of a large food processor, combine the flours, 7 Tablespoons sugar, baking powder, baking soda, cinnamon, 3/4 teaspoon ginger, and salt. Pulse to mix.

2 In 1 Tablespoon increments, cut in 4 Tablespoons of the cold butter, pulse until crumbly.

3 In a large bowl, whisk together the egg, pumpkin, and milk.

4 Stir the dry ingredients into the wet, and mix until just combined.

5 Sprinkle a little extra flour onto a dry surface and turn the dough out onto it. Knead for 3-4 minutes until smooth.

6 Pre-heat oven to 425 degrees. Line a baking sheet with parchment paper

7 Roll the dough into an 8-10 inch circle on the baking sheet, and cut into 8 wedges.

8 Melt remaining 1 Tablespoon of butter and brush on top. Sprinkle evenly over the top with 1 teaspoon of sugar and 1/4 teaspoon ground ginger.

9 Bake in the oven for 15-20 minutes, testing with a knife to make sure they're cooked all the way through.

10 Once done, and completely cooled, whisk together all the ingredients for the glaze in a bowl and drizzle on top.

Number Of Servings:
Number Of Servings:
8 Scones (1 Order)




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