I am a Pinterestholic and I don't care who knows it, especially when I find recipes like this. You know the kind, very catchy picture and mouthwatering description. I just couldn't pin it and forget it, so I woke up this morning and made it. Tis the season for pumpkin and it hasn't quite wore out it's welcome in my home yet. The recipe is very simple and it is not too sweet. Perfect with a hot cup of joe in the morning. The doozie is honestly the cinnamon glaze drizzled over it!
Sugar & Spice Pumpkin Scones
1 Cup whole wheat flour
1 Cup AP flour
⅓ Cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp cream of tartar
½ tsp salt
1 TB cinnamon
½ tsp nutmeg
1 stick cold butter cubed
½ cup pumpkin puree
1 egg
1 TB milk
Sugar & Spice Topping
3 TB sugar
1 tsp cinnamon
Cinnamon Glaze
1 Cup powder sugar
1 tsp cinnamon
¼ tsp nutmeg
3 TB milk
Preheat oven to 350
In a medium size bowl mix together flours, sugar, powder, soda, tartar, salt, cinnamon and nutmeg. Add cold butter and mix using a pastry blender until resembles course sand.
In a small cup add ½ cup of pumpkin puree, 1 egg and 1 TB milk. Mix well and add to dry ingredients mixing only until blended and all the flour is no longer visible. Knead the dough 5 times to make a uniform ball. Place on Pampered Chef stone baking sheet and press down until a round disk about 8" across is achieved. Gently brush the water on the top of the dough and sprinkle with sugar and spice mixture. Cut into 8 even pie pieces and bake at 350 for 14-17 minutes.
While it is cooling mix up the ingredients for the glaze and drizzle graciously over the scones.
