Ever since this Pumpkin Spice Latte, I have been pumpkinfied. Is there even such a word? If no, that would mean I have just made up a fresh word. How cool was that? A few more new words down the line and Oxford is going to come knocking on my threshold!
Isn’t autumn just amazing? Falling leaves, pumpkin outside every house and delicious smelling pumpkin spiced lattes in the air are just beautiful! Too bad, it is something that does not happen over here. Meh.
If you happen to catch a delicious whiff of pumpkin spice, in hazy Singapore, then you are not very far away from my abode. I could either be making THIS
I have been making different types of scones in the recent past. From blueberry scones to cranberry ones but this is a first. How I ended up making these pumpkin spice scones is a long story. Basically, it started with me seeing a cousin baking scones and posting it on Facebook —> I was craving for scones—> while pinning around, I saw these Pumpkin Spice Scones on Pinterest—> I made them.
I also whipped up a simple drizzle for the scones followed by dusting it with a teeny-weeny-beet of rainbow dust (Read: pumpkin spice) and it was happily ever after. This feels like a fairy tale indeed. These scones are dreamy like that. ♥
These scones have a light pumpkin flavor and you can adjust the level of pumpkin spice to your personal preferences. If you like it with lotsa spice, hit on that spiZE button!!
This Pumpkin Spice Scones uses brown sugar and this gives the scones a deeper, somehow almost caramelized pumpkin taste. The scones are soft and moist and they are pretty much my idea of the perfect scones as it tasted good, all on its own! You don’t really need clotted cream or other sides to go along with it. But hey, who is talking about needs here? If you want yours with a dollop of whipped cream and jam, by all means. Just go for it!!
The number one reason why we love the fall season is pumpkins and to celebrate our undying love for this orange beauty, do give these Pumpkin Spice Scones recipe a try people! I am falling deeper in love with pumpkins and these scones are going to be one of my favorite baked fall recipes. Three more months of Autumn and I foresee more pumpkin goodness coming up! ♥
- 2¼ cups
- 2 teaspoons baking powder
- 3 Tablespoon brown sugar
- 100g cold butter,
- 1 egg
- ¼ cup whipping cream plus 2 Tablespoons
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin spice mix (You can use up to 2 teaspoons)
- 1 tsp vanilla extract
- A pinch of salt
- ¼ cup icing sugar
- 2 tbsp of half and half (You can also use milk OR heavy cream)
- Preheat oven to 425 degrees.
- Place pumpkin, vanilla, brown sugar, egg and ¼ cup of cream in a bowl and mix well. Keep aside.
- In a large bowl, add flour, baking powder, salt and pumpkin spice mix. Mix well.
- Add butter and rub it into flour and mix till it resembles fine breadcrumbs.
- Create a well in center and mix in the pumpkin mixture.
- Stir mixture with a wooden spoon to incorporate and bring the mixture together till it forms a dough.
- Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
- Transfer scones to a parchment paper lined baking sheet. Brush tops with the remaining cream. At this point, you can sprinkle with some pumpkin spice if you prefer.
- Bake in preheated oven for about 20 minutes or until tops are golden brown.
- Transfer to a wire rack and let it cool before spooning/piping the drizzle over.
- Finally sprinkle a pinch of pumpkin spice mix over the scones.
- In a mixing bowl whisk together powdered sugar and half and
half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny).
- Drizzle on scones and let it set at room temperature.