Pumpkin Scones

It is still November, so I am still on the pumpkin train.  I hope everyone is getting excited for Thanksgiving this coming week!!  We just pulled our turkey out of the freezer to start thawing, so it is ready to go on Thursday.  Lots of savory cooking will happen in our house this week.  But we also enjoy the sweets that come with the holidays. These pumpkin scones have been on our morning menu for a couple weeks!  


Scones remind me of when my husband and I first got married.  We would go on morning walks to a local bagel and coffee shop to have breakfast, but then before walking back home we would get these mini scones to share.  It is such a fond memory. 

I am so thankful for my little family and my husband has always been my best friend, you know, the kind you are willing to share your yummy scones with 😉 

I hope this week brings you all joy and I hope you like this recipe. 

Happy Thanksgiving friends!

Pumpkin Scones

Ingredients

  • 2 1/2 cup white whole wheat flour + 2 tablespoons, plus another handful for dusting
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup canned pumpkin purée
  • 1/2 cup brown sugar
  • 1 cup canned coconut milk (full fat)
  • 1 teaspoon vanilla extract
    For the icing:
  • 1/2 cup sugar
  • 3 teaspoon coconut milk
  • 1/4 teaspoon pumpkin spice

Instructions

  1. Preheat your oven to 350F degrees
  2. Line a baking sheet with parchment paper and set aside
  3. In a large mixing bowl add your flour, baking powder, salt and spices and whisk to combine
  4. In a smaller bowl add the pumpkin, sugar, milk and vanilla and whisk.
  5. Add your wet ingredients into the bowl of flour mixture and mix with a wooden spoon until a dough forms
  6. If the dough seems really wet your can add additional 2 tablespoons flour
  7. On a clean surface, sprinkle some flour and pour out your dough onto the surface
  8. Lightly knead your dough, until into comes together nicely into one large piece
  9. Gently form into a disk, flattening it out with your hands until it is about 1 inch in thickness
  10. With a sharp knife, cut into 8 triangles
  11. Place your scones onto the baking sheet, coat with coconut milk
  12. Bake at 350F degrees for 25-27 minutes until golden brown
  13. Remove and let cool
    For the icing:
  1. Mix ingredients in a small bowl and set aside until scones have cooled
  2. Once cooled, drizzle scones with icing
  3. Let set and enjoy!
  4. Will be good at room temperature for 3-4 days
http://www.apinchofgrace.com/pumpkin-scones/

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