Ingredients

The following ingredients have 24 Servings
  • 2 cups all purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 3 tablespoons milk
  • 1/2 cup butter
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk (start with 2 tblsp then add more if needed until smooth texture)
  • hazelnuts (roasted, for garnish)

Instruction

  • Preheat oven to 400F. Prepare a baking sheet. In a mixing bowl combine flour, baking soda, baking powder, salt, sugar, cinnamon & pumpkin pie spice. Add cubed butter. Using hands mash the butter into flour mixture until combine.
  • In second bowl add pumpkin puree, egg, milk and vanilla extract. Give it a whisk until all ingredients combine. Add mixture to dry ingredients and mix it with a spoon until it forms a dough.
  • Sprinkle some flour on the table and knead the dough 3 times until it comes together. Roll the dough into circle, 1 inch thick. Using pizza cutter, slice the dough into triangles.
  • Place mini pumpkin scones onto prepared baking sheet and bake for 10-12 minutes or until the toothpick comes out clean when inserted inside the pumpkin scone.
  • While scones are baking lets prepare our glaze.In a small bowl whisk confectioners sugar and milk until smooth.
  • Cool pumpkin scones for 10 minutes. Using whisker drizzle glaze on each scone and garnish with chopped roasted hazelnuts. Let the glaze turn hard before serving. Enjoy!