Ingredients
Method
Scones
- Preheat oven to 400°. Line 2 baking sheets with parchment paper
- In a large bowl, whisk flour, salt and spices. Set aside
- In a medium bowl, add brown sugar. Add butter cubes. Using your fingers, work brown sugar and butter together until the mixture is combined and crumbly. Set aside
- In another bowl, whisk egg, yogurt, vanilla extract and pumpkin puree
- Add brown sugar mixture to flour and stir well to combine.
- Add pumpkin mixture to flour/sugar mixture and fold over and over until well combined. You want a stiff dough. If dough is too stiff, you can add a little milk, a teaspoon at a time.
- Turn dough out onto a floured surface. With floured hands, pat down into a 7½x12 inch rectangle that is about 1/2 inch thick.
- Cut rectangle long ways right down the middle, forming to strips.
- Then cut into 6 equal squares.
- Cut each square into 2 triangles.
- Carefully move triangles to 2 parchment lined baking sheets.
- Bake at 400° for 13 minutes. Remove to wire rack to cool completely
Glaze
- Whisk powdered sugar and milk together in a bowl. May need more or less milk depending on your consistency. Brush, drizzle or pipe onto cooled scones.
NOTES
- To make self rising flour, take 1 cup of all purpose flour and whisk in 1½ tsp of baking powder and ¼ tsp of salt.
- To freeze the scones, cool completely, do not glaze, freeze. Do not glaze until you are ready to eat them.