Deliciously moist scones that are perfect for fall!
Ingredients
2½ cups all purpose flour
⅓ cup packed brown sugar
2½ tsp baking powder
½ tsp baking soda
½ tsp ginger
½ tsp cinnamon
½ tsp salt
pinch of ground cloves (optional in my books)
½ cup cold butter or margarine, cubed
¾ cup buttermilk, or soured milk
½ cup canned pure pumpkin purée
1 egg
1 tsp vanilla
CINNAMON ICING:
1 cup icing sugar (powdered/confectioner's sugar)
2 tbsp milk
¼ tsp cinnamon
Instructions
Preheat oven to 400 degrees.
In large bowl, whisk together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt and cloves. Using pastry blender, cut in butter until crumbly.
In separate bowl, whisk together buttermilk, pumpkin, egg and vanilla. Pour over flour mixture. Stir with fork to make a soft, ragged dough. With floured hands, press dough into a ball. On floured surface, knead gently 10 times or until smooth (dough will be quite sticky). Roll dough out to about ¾” thickness and cut with 2½ ”-3” biscuit cutter, rerolling dough as necessary. Place circles on parchment-lined baking sheets about 1” apart. (You can also roll or pat dough into 10”x7” rectangle; trim edges to straighten. Cut rectangle into 6 squares, then cut each square diagonally in half for 12 scones.) Bake for 18-20 minutes, or until golden. Transfer to rack to cool.
CINNAMON ICING: In small bowl, stir together icing sugar, milk and cinnamon, adding more milk if necessary to make icing a drizzling consistency. Drizzle over scones. Let stand until set, or eat immediately and get sticky fingers. Totally worth it.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/10/pumpkin-spice-scones/