Pumpkin Scones

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This Pumpkin Scone Recipe made with sour cream makes perfectly flaky scones, filled with pumpkin pie spice and they are the perfect Fall treat. Bonus: they are made with 2 types of glaze!

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To make, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.

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Cut the butter pieces into the flour using a pastry blender until pea-sized coarse crumbs form.

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Blot out some of the excess moisture in the pumpkin using paper towels.

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Whisk together the sour cream, blotted pumpkin puree, brown sugar, buttermilk, egg, and vanilla extract in a mixing bowl.

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Add the wet ingredients into the dry ingredients.

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Combine using a rubber spatula until slightly incorporated, it will look like a shaggy dough.

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Turn the dough out onto a lightly floured surface and fold/gently knead until you can form a ball, being careful not to overwork the dough.

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Flatten it out into an 8-inch circle. Dough may be sticky, use a little flour as needed.

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Shape the scones by cutting them into 8 triangles using a bench scraper or knife. If it's sticky, lightly flour the bench scraper/knife.

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Place the scones on the prepared baking sheet and chill in the freezer for 15-30 minutes.

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Preheat the oven to 400°F. When ready to bake, brush the tops of the scones with heavy cream.

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Bake for ~14-16 minutes or until lightly browned on top. Allow the scones to cool completely.

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For the white glaze: Whisk together the powdered sugar, heavy cream, and vanilla in a bowl.

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Spread on top of the scones, and then allow this glaze to set completely.

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Once set, whisk together the ingredients for the pumpkin glaze until smooth. Drizzle over the scones. Allow to set, then enjoy!

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For full recipe, instructions, helpful tips and more swipe up or visit blog! 

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