Ingredients for Pumpkin Scones From Alice's Tea Cup
- All Purpose Flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 4 teaspoons baking powder
- Kosher Salt
- 1 tablespoon ground ginger
- 2 tablespoons ground cinnamon
- Unsalted Butter
- Buttermilk
- Canned Pumpkin Puree
- Pure Vanilla Extract
- Light Brown Sugar
- Lemon Juice
- Heavy Cream
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How to Make Pumpkin Scones From Alice's Tea Cup
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together pumpkin puree, eggs, and milk.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each scone.
- Bake for 15-20 minutes, or until golden brown.
- While the scones are baking, prepare the glaze by whisking together powdered sugar and milk or cream until smooth. Add more milk for desired consistency.
- Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Once cool, drizzle generously with the glaze and serve warm.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
123g
Fat
112g
Carbs
21g
