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Fresh Milled Pumpkin Scones with Spiced Pumpkin Drizzle

Irresistible Fresh Milled Pumpkin Scones with Spiced Drizzle

Delight in the flavors of autumn with these Fresh Milled Pumpkin Scones with Spiced Pumpkin Drizzle.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Scones
  • 2 cups Freshly Milled Soft White Wheat Flour Swap with all-purpose flour if needed.
  • 1/3 cup Sugar Brown sugar deepens the flavor if preferred.
  • 1 tbsp Baking Powder Always use fresh for optimal rise.
  • 1/2 tsp Salt Crucial for balancing sweetness.
  • 2 tsps Pumpkin Spice Use a mix of cinnamon, nutmeg, and ginger if you don't have pumpkin spice.
  • 1 cup Pumpkin Purée Homemade from roasted pumpkin works beautifully.
  • 1/2 cup Unsalted Butter Sour cream can be a good moisture alternative.
  • 1/2 cup Half and Half Equal parts milk and cream can be a suitable substitution.
  • 1 large Egg For a vegan version, use a flaxseed meal mix.
Glaze
  • 1 cup Powdered Sugar You can use it alone for a simple sweet touch.
  • 2 tbsp Half and Half Regular milk works too.
  • 1 tbsp Arrowroot Powder Additional powdered sugar can replace it if needed.
Spiced Drizzle
  • 1/2 cup Powdered Sugar Serves as the sweetness base.
  • 1/4 cup Pumpkin Purée Highly recommended for richness.
  • 1 tsp Ground Spices Cinnamon, Nutmeg, and Ginger can be adjusted to taste.

Equipment

  • mixing bowls
  • Whisk
  • Baking sheet
  • parchment paper
  • Knife or Bench Scraper

Method
 

Scone Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the freshly milled flour, sugar, baking powder, salt, and pumpkin spice.
  3. Grate the cold unsalted butter into the bowl and mix until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the pumpkin purée, half and half, and large egg until combined.
  5. Gently fold the wet mixture into the dry ingredients until just combined.
  6. Transfer the dough onto a floured surface, shape it into a circle about 1 inch thick, and cut into 8 triangles.
  7. Place the cut scones onto the prepared baking sheet and bake for 15 minutes or until golden brown.
  8. Allow the scones to cool on a wire rack.
Glaze Preparation
  1. Combine the powdered sugar, half and half, and arrowroot powder in a bowl, whisking until smooth.
  2. Drizzle the prepared glaze over the cooled scones.
  3. For the spiced drizzle, mix powdered sugar with pumpkin purée and spices, and pipe over the scones.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Store your freshly baked scones in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

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