Moist Pumpkin Scones Recipe

Moist Pumpkin Scones

Original recipe: tasteofhome.com

INGREDIENTS:

• 4-1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 4 teaspoons baking powder
• 3 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cold butter
• 2 large eggs, room temperature
• 1-1/4 cups canned pumpkin
• 3/4 cup 2% milk, divided

For The Glaze

• 2 cups confectioners’ sugar
• 3 tablespoons 2% milk
• 1/4 teaspoon pumpkin pie spice

DIRECTIONS:

1. In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin, and 1/2 cup milk. Stir into dry ingredients just until moistened.
2. Turn onto a floured surface; knead 10 times. Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
3. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.