Dare I say...... these are BETTER then Starbucks!! Seriously.....you won't believe it!!
So soft and moist and FULL of alllll things pumpkin!! Definite MUST make!!
Full recipe in video below!
RECIPE:
For the Scones
1/2 cup pumpkin puree (canned pumpkin puree, not pumpkin pie filling)
3 tablespoons half & half
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour , spooned and leveled
1/3 cup brown sugar substitute (I used Lakanto) to order: https://bit.ly/3cRLTbg
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2 teaspoon pumpkin pie spice
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup light butter , cold and cubed
For the White Glaze
1 cup powdered sugar substitute (I used Lakanto) to order: https://bit.ly/3cRLTbg
15% off with the code- JENNSWWJOURNEY
2-3 tablespoons half & half
For the Pumpkin Glaze
3/4 cup powdered sugar substitute (I used Lakanto) to order: https://bit.ly/3cRLTbg
15% off with the code- JENNSWWJOURNEY
1 1/2 teaspoon pumpkin pie spice
1 tablespoon pumpkin puree
2 tablespoons half & half
Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
In a small mixing bowl, whisk together the pumpkin, half & half, egg, and vanilla; set it aside.
In a large mixing bowl, whisk together the flour, brown sugar substitute, pumpkin pie spice, baking powder, and salt until combined. Cut the butter into the flour mixture using a pastry cutter or your hands until you get pea-size pieces. Make a hole in the center of the flour mixture to create a well. Pour the pumpkin mixture into the center of the well and stir until the dough just starts to come together.
Dust the counter lightly with flour and place the dough onto the surface. Gently knead the dough a few times until it's formed together. Don't over-work the dough. Shape the dough into a circle about 1 inch thick. Cut the dough into eight equal wedges. Place them on the baking sheet, leaving spaces in between them.
Bake for 13-16 minutes until golden brown. Allow the scones to cool right on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Make the White Glaze
In a small mixing bowl, combine the powdered sugar and 2 tablespoons of the half & half until there are no lumps. The glaze should be on the thicker side but still pourable; you can add in a little more heavy cream if it's too thick.
Spoon the glaze over the surface of each scone and allow the glaze to set for about 15 to 20 minutes.
Make the Pumpkin Glaze
In a small mixing bowl, whisk together the powdered sugar and pumpkin pie spice. Mix in the puree and half & half, stir until the glaze is lump-free.
Pour the glaze into a ziptoc bag and cut a small tip off the bottom of the bag. Drizzle the glaze back and forward over the scones. Allow the glaze to set for at least 15 minutes until it sets.
Serve and enjoy!
8 Scones:
5 points (all plans)
173 Calories
Recipe inspiration from bellyful.com