You want to know something funny about these pumpkin spice scones?
I threw them in the trash shortly after taking these photos.
Why? Because pumpkin is the spice of life people. Well, specifically, cinnamon, ginger, nutmeg and cloves are the actual spices of life in the fall but you get the idea.
Truth is, these just didn’t have enough spice. And shame on me for not following my own recipe and trusting a pumpkin spice blend from anywhere other than Penzey’s to give me the proper amount of spice to my pumpkin.
I think the lesson we all learned in this experiment (or that I learned so you don’t have to) is not to substitute when it comes to baking, and especially when it comes to those fragrant little spices that fill your kitchen with autumn awesomeness.
The good news is, unlike my batch, I have a recipe that won’t let you down. Just believe me when I say you should take the time to individually mix your spices and not rely on a shortcut spice blend, even if it does come from a reputable organic store that rhymes with bader moes.
Pumpkin Spice Scones with Pumpkin Glaze
- 2 C flour
- 1/3 C brown sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 C unsalted butter, cut into chunks
- 1/2 C pure pumpkin
- 1 egg
- 3 TBL milk
- 2 tsp vanilla
Preheat oven to 400 degrees.
In a large mixing bowl, whisk flour, brown sugar, spices, baking soda, banking powder and salt. Cut butter into dry mixture.
In another bowl, whisk pumpkin, egg, milk and vanilla.
Add wet ingredients into dry and mix until combined.
Press into flat circle about 1 inch thick. Cut into 8 large triangles and place on a prepared baking sheet.
Cook for 10-12 minutes or until firm.
In a small bowl, mix 1/2 C powdered sugar with 1/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp ginger and 2 TBL milk.
Once scones are cool, ice with spiced glaze.
Do it right and you won’t dare throw these things anywhere but into your belly.
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