Lately I have been diving completely into fall flavors, go check out the rest of the latest recipes, it will all be pumpkin, cinnamon, or sweet potato related, but can you blame me? I think not. I´m actually bitting into a pumpkin scone and sipping a pumpkin spice latte as I´m writing this, nothing closer to heaven if you ask me.
I have been sort of trying out new recipes, it is fun, delicious, entertaining and I guess I just find it much more relaxing than most people do.
These scones are great, they taste like fall and are not too sweet, so you can easily eat them with some coffee or pumpkin spice latte just as easily.
- 3/4 C pumpkin puree
- 1/2 C brown sugar
- 1 egg
- 1 tsp vanilla
- 1/4 C heavy cream
- 3.2 oz (90gr) / 1 sitck butter cold, and in cubes
- 2 C flour
- 1 tbsp white vinegar
- 2 1/2 tsp pumpkin spice
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- The mixture of an egg and 2 tbsp milk
- 6 tbsp confectioners sugar
- 1 tbsp whole milk
- 1 tsp vanilla
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a medium size bowl, whisk together the pumpkin puree, brown sugar and egg until it is all well incorporated. Now whisk in the vanilla and sour cream and set aside.
In a different bowl mix together the flour, cinnamon, ginger, nutmeg, salt, baking powder and baking soda.
Using a processor, process the previous flour mixture along with the white vinegar and butter cubes until you get a sand-like concistency. (You can also achieve this by grating the butter while cold and mixing it with the rest of ingredients using forks).
Knead only a little to bring it all together into a ball and place it on the kitchen counter. Form a circle about 1/2inch (1cm) thick and cut 6 triangles, like you would a pizza.
Place the pieces on the baking sheet and brush to coat them with the egg and milk mixture, and bake to 350°F (180°C) for about 15 minutes.
In a small bowl, mix together all the ingredients, and once the scones cool down a little, glaze them.