Fall mornings call for two-bite mini pumpkin scones. Coated with a spiced glaze, these little treats are good to eat for breakfast or an afternoon snack.
Prep Time 15minutes
Cook Time 12minutes
Total Time 27minutes
Servings 64two-bite pumpkin scones
Author Haley D Williams
Mini Pumpkin Scones
1/2cup(1 stick) unsalted butter, cut into cubes
Preheat oven to 400° F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Work in the butter just until the mixture is a crumbly sand texture. It's okay for some larger chunks of butter to remain unincorporated. Set aside.
In another bowl, whisk together pumpkin purée, milk, egg and vanilla until well combined.
Pour pumpkin mixture over the flour mixture. Stir using a rubber spatula until a soft dough forms.
Transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together.* Pat/roll the dough into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.
Cut the square four times horizontally and four times vertically to create 16 two-inch squares (see video above). Now, cut each square in half diagonally, to make 32 small triangles.**
Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
To make the spiced icing, combine confectioners’ sugar and spices. Whisk until combined. Add milk and whisk until smooth. If the glaze is too thick, add more milk as needed. Set aside.
When the scones are done, cool for 10 minutes and drizzle with spiced icing. Allow glazes to set before serving.
*Flour your knife each time you make a cut to prevent the dough from sticking to your knife. **Don't be too particular here; in fact, if the scones are already a size you like, don't bother to cut them again.