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Fresh Milled Pumpkin Scones with Spiced Pumpkin Drizzle Recipe

Fresh Milled Pumpkin Scones with Spiced Pumpkin Drizzle Recipe
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5.3 from 18 reviews

These Fresh Milled Pumpkin Scones with Spiced Pumpkin Drizzle are a delightful autumn treat, perfectly balancing the warmth of pumpkin spice and the freshness of milled soft white wheat. Crispy golden-brown scones are topped with a sweet and subtly spiced pumpkin glaze, making them ideal for breakfast or an afternoon snack.

Ingredients

Scale

Scones

  • 1 3/4 cup fresh milled soft white wheat, finely milled
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin spice
  • 1/2 cup pumpkin puree
  • 6 tbsp very cold butter, grated
  • 3 tbsp half and half
  • 1 large egg

Glaze

  • 1 cup powdered sugar
  • 3 tbsp half and half
  • 1/4 cup arrowroot powder (or 1/4 cup more powdered sugar if arrowroot powder is not available)

Spiced Pumpkin Drizzle

  • 3/4 cup powdered sugar
  • 1 tbsp pure pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 2 tbsp half and half

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, combine the fresh milled soft white wheat flour, sugar, baking powder, salt, and pumpkin spice. Stir well to evenly distribute all components.
  3. Add butter: Grate the very cold butter and incorporate it into the dry ingredients using your hands. Mix until the texture resembles a pie crust or biscuits with no large clumps remaining.
  4. Combine wet ingredients: In a separate bowl, whisk together the pumpkin puree, half and half, and egg until smooth and homogenous.
  5. Form the dough: Pour the wet mixture into the dry ingredients and gently mix just until combined. Avoid over-mixing to keep the scones tender.
  6. Shape and cut scones: Dust a clean counter with flour and turn the dough onto it. Shape the dough into a circle about 1 inch thick. Using a sharp knife, cut the dough into 8 equal triangular pieces.
  7. Bake: Arrange the scones on the parchment-lined baking sheet and bake for approximately 15 minutes or until the scones are golden brown and cooked through.
  8. Cool and ice: Allow the scones to fully cool before applying the glaze and spiced pumpkin drizzle for best texture and flavor adherence.

Notes

  • Ensure the butter is very cold for a flakier scone texture.
  • Do not over-mix the dough to keep scones tender and light.
  • You can substitute arrowroot powder with additional powdered sugar in the glaze if unavailable.
  • Allow scones to fully cool before glazing to prevent melting the glaze.
  • Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Keywords: pumpkin scones, pumpkin spice, fresh milled wheat, spiced glaze, autumn recipe, baked goods

Find it online: https://kitchenbyclara.com/fresh-milled-pumpkin-scones-with-spiced-pumpkin-drizzle-recipe/