Mini Pumpkin Scones

by Megan on September 5, 2010

First of all, please don’t judge me for eating french fries two days in a row. And, please just know that two glazes are better than one. Always.

So maybe two days of french fries is better than one?

We are a few days into September, so it’s only right to get moving with the pumpkin love. And these scones are the perfect start. They are mini, so you can eat them two days in a row and not feel guilty about them. So that’s nice, right?

I probably don’t need to convince you to make these, but just in case … These scones taste like pumpkin donuts in the the best and glaziest way and they are really cute. So there you go!

Mini Pumpkin Scones
Recipe adapted from weheartfood

Ingredients:

scones -

  • 2 cups all-purpose flour
  • 7 T sugar
  • 1 T baking powder
  • 1/2 t salt
  • 1/2 t ground cinnamon
  • 1/2 t groun nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 6 T frozen butter
  • 1/2 cup canned pumpkin
  • 3 T half and half
  • 1 large egg

glaze -

  • 1 cup + 1 T powdered sugar
  • 2 T milk

spiced glaze -

  • 1 cup + 3 T powdered sugar
  • 2 T milk
  • 1/4 t ground cinnamon
  • 1/8 t ground nutmeg
  • pinch ground ginger
  • pinch ground cloves

Directions:

  1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
  2. Combine flour, sugar, baking powder, salt and spices in a large bowl. Grate frozen butter into the dry ingredients and stir until butter is coated. Set aside.
  3. In a separate bowl, whisk together the pumpkin, half and half and egg. Fold wet ingredients into dry ingredients. Pour dough onto a clean surface and knead about 4 times. Divide dough in half and pat each into a circle about 1/2 inch high. Cut into 8 small scones, slicing like a pizza. Place on prepared baking sheets and bake for 10-14 minutes or until tops are starting to become golden brown. Place on a wire rack to cool.
  4. Make the first glaze by whisking together the powdered sugar and milk. Generously brush glaze over each of the scones. When the first glaze is set, make the spiced glaze by whisking together powdered sugar, milk and spices. Drizzle over the scones using a ziploc bag with the corner snipped, a spoon or a squeeze bottle. Allow the icing to set for about an hour. Eat!

Hot coffee on a chilly morning is where it’s at …
served with a teeny pumpkin scone is even better.

{ 6 comments… read them below or add one }

Chris September 5, 2010 at 2:15 pm

These are awesome, aren’t they?

Reply

Megan (megabite) September 5, 2010 at 2:50 pm

Yes! I’m crazy about them.

Reply

Lucy September 13, 2010 at 12:25 pm

Help…. we don’t have canned pumpkin over here. What would be a good way to make an alternative- roasted and pureed? or is it more liquidy- maybe boiled and pureed with a little of the water?

any suggestions would be ace!

Reply

Megan (megabite) September 13, 2010 at 12:32 pm

Hey Lucy. While I’ve never made pumpkin puree, I found a great post at (NeverHome)Maker that might be super helpful. I need to try to make it soon, too!
http://www.neverhomemaker.com/2009/11/pumpkin-puree-how-to.html

Also, if you have canned sweet potato, you can use that as a substitute.

Reply

Kristy September 22, 2010 at 10:31 am

Just for anyone else searchin’ like mad for canned pumpkin, Whole Foods is the one and only place (at least in the Mitten State) that carries it. I made these, and I love, love, loved them. However, my icing was lame. I need to work on that. It’s a personal issue. Elliot can judge me for it.

Reply

Megan (megabite) September 22, 2010 at 10:33 am

Good tip Kristy! I would be sad if there was no pumpkin to be found!

I’m glad you loved these! Sorry your icing decided to be a bia. <3

Reply

Leave a Comment

*

Previous post:

Next post: