There is nothing that makes me happier than…
FALL BAKING. I just can’t get enough of all things cinnamon and pumpkin right now. I just went to Costco and bought the largest container of cinnamon I have ever seen. I have no idea how I’m going to go through it all, but I am definitely going to try.
You see..where there’s pumpkin…there’s cinnamon. But there can be cinnamon without pumpkin. Ya feel me?
These beauties are damn good. They’re soft, full of pumpkin flavor and have a thick vanilla glaze on top that is to die for. They’re similar to my vanilla scones recipe which people looooove.
Just mix up the dough, roll out and cut. They bake in just 12 minutes and they all fit on one pan. Can I get a woot woot for one pan?!
I’ve made these twice and every single one has been eaten – none went to waste .
I mean, I don’t. I freaking love pumpkin.
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 2¼ cups all purpose flour
- 1 tablespoon baking powder
- ¼ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup unsalted butter, cold and cut into cubes
- ½ cup pure pumpkin puree
- 4 tablespoons milk (I used whole)
- 1 egg
- 2 teaspoons pure vanilla extract
- 1½ cups confectioners sugar
- 2 tablespoons warm water
- 2 tablespoon unsalted butter, melted
- 1 teaspoon pure vanilla extract
- few dashes of pumpkin pie spice
- Preheat oven to 425 degrees and line a baking sheet with parchment paper, set aside.
- In a large bowl mix together flour, baking powder, brown sugar, granulated sugar, salt, and pumpkin pie spice.
- In a separate bowl, mix together pumpkin puree, milk, egg and vanilla.
- Using a pastry blender or two forks, cut the cold cubed butter into the bowl of DRY ingredients until pea size crumbs form. Using a pastry blender is easier than a fork. You can also use your hands, but do so quickly so you don't warm the butter too much.
- Once butter is cut into the dry ingredients, add the bowl of wet ingredients and stir with a fork until dough comes together - it will be a little sticky and a little crumbly. Knead a few times if necessary.
- Place dough a floured service and flour the top of the dough. Roll dough out into a circle about ½ inch thick. Cut dough like you are cutting a pizza to get 8 scones. Place scones on baking sheet and bake for 12 minutes. Remove and let cool.
- To make icing, melt butter in a bowl. Add confectioners sugar, vanilla, pumpkin pie spice and water and whisk until smooth. If icing is too thick, add a tiny bit more water. If it's too thin, add another tablespoon or so of confectioners sugar. Drizzle on top of the scones and let set.