Pumpkin Spice Scones

Pumpkin Spice Scones 

These moist & delicious pumpkin spice scones are amazing & taste so much like Starbucks scones except theres are a little harder and flakey while these are so soft and moist, FYI i personally don't like the big sized scones i prefer them thinner then thicker.. Try these amazing Scones with a scrumptious powdered sugar & drizzled with a spicy glaze! 

YEILD: 12-14 Scones 

Ingredients:

For The Scones:

2 Cups all-purpose flour

1/4 Cup & 3 Tbsp granulated sugar 

1 Tbsp baking powder 

1/2 Tsp salt 

1/2 Tsp ground cinnamon 

1/8 Tsp ground nutmeg 

1/4 Tsp pumpkin spice 

6 Tablespoons cold butter, cut into 1-inch cubes

1/2 Cup canned pumpkin puree 

3 Tbsp half-and-half 

1 large egg 

For The Powdered Sugar Glaze:

1 Cup plus 1 Tbsp powdered sugar 

2 Tbsp milk 

For The Spiced Glaze: 

1 Cup plus 3 Tbsp powdered sugar 

2 Tbsp milk 

1/4 Tsp ground cinnamon 

1/8 Tsp ground nutmeg 

2 pinches pumpkin spice 

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper, set aside. In a bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and pumpkin spice. add the butter and toss with fork to coat with the flour mixture. mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. In a separate bowl, whisk together the pumpkin, half-and-half and egg. fold in wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool. While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm. While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Recipe Note:

You can freeze unbaked scones and enjoy hot from the oven scones any day of the week. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziplock freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.

source: Brown Eyed Baker originally adapted from We [heart] Food