I have done it guys…..jumped right up front on the pumpkin spice train. I have been fighting it for a couple weeks now. I know you all think I am crazy for not drowning in all things pumpkin spice, but the truth is I was holding on to summer As. Long. As. Possible.
That is until I went to Starbuck’s. I was fine, ordering my usual iced Americano. Then I saw them! Pumpkin spice scones. I was so tempted to order one right on the spot. What stopped me? Oh the fact that I have been working diligently to clean up my diet and shape up!
So I decided to make my own. That way I could control exactly what goes in them. The amount of sugar. The amount of glaze. Just a wholesome, “better for you” version!
Pumpkin Spice Scones
- 2 cups unbleached all-purpose flour (or wheat flour)
- ½ cup brown sugar, packed
- 1 tablespoon pumpkin spice mix
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, “frozen” (trust me)
- ½ cup pumpkin puree
- 3 tablespoons half and half
- 1 large egg
- 2 teaspoons vanilla extract
For The Glaze
- ½ cup confectioner’s sugar
- ½ teaspoon of pumpkin spice mix
- 1 tablespoon milk
- Preheat the oven to 400*. Pop your stick of butter in the freezer. Line a baking sheet with parchment paper, or spray with a non-stick spray.
- In a large bowl, combine flour, sugar, spice mix, baking soda, baking powder, and salt.
- In a large measuring cup whisk together the pumpkin puree, half and half, egg, and vanilla extract.
- Lightly flour your work surface. Take the butter from the freezer and grate it into the flour. Mix together with your hands until crumbly.
- Now here is the important part. You will combine the wet with the dry….BUT…..you have to be careful to not overwork the dough. Get in there with our hands friends. Mix the ingredients together until a soft dough forms.
- Turn the dough out onto the work surface and knead two-three times. Remember to not overwork it. You want to get a nice crumbly bread, if you overwork it will come out more cake like.
- Using a rolling pin, roll the dough into a square (or circle) about one inch thick. Dip a sharp knife into flour and cut into eight triangles. Place on the baking sheet and bake for about 12-15 minutes.
- To make the glaze, combine all the ingredients into a bowl and mix
- When the scones are done, allow them to cool for about 10 minutes before spooning the glaze on top. Allow the glaze to set.
I am so in love with these scones. They are sure to put you in the autumn spirit! Oh, and you do not have to worry about fitting into your skinny jeans since they aren’t full of sugar, but beware – you will be tempted to eat them all! They are best served nice and warm with a steaming cup of coffee.
I have to warn you…..I have several other pumpkin recipes that I will be making/sharing over the next few weeks. I have drank the pumpkin spice kool-aid, lol!