Pumpkin Scones with Maple Nutmeg Icing-2Well, it’s another #SundaySupper and the theme was squash. I’m going to be honest here… I don’t like squash. Sorry! However, pumpkin is technically a squash and I can bake a ton of tasty treats with that! Just can’t appreciate it savory, go figure.

Pumpkin Scones with Maple Nutmeg IcingI had a hard time deciding on what to create.  I obviously have scones on my mind as I just made another recipe on Thursday but they went too fast. I’ve been making a lot of pumpkin creations but I haven’t had pumpkin scones in a while. I figured a nice scone with some icing would be perfect. Most scones have egg or egg replacer, I just used a bit of extra pumpkin. These turned out so nice! I was pretty proud to bring these to work, but also a little bummed because I had to share them. I guess I’ll just make more.

Pumpkin Scones with Maple Nutmeg Icing-4I like to make smaller scones and this recipe gives me 12. More than enough to share. The drizzle is so easy and the pinch of nutmeg really does stand out!

Pumpkin Scones with Maple Nutmeg Icing

Pumpkin Scones with Maple Nutmeg Icing

Ingredients

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 cup brown sugar
  • 4 Tbsp cold shortening
  • 4 Tbsp cold margarine
  • 3/4 cup cooked or canned pumpkin
  • 1/4 cup maple syrup
  • 1 Tbsp almond milk (for brushing on the scones, not the mix)
    • Maple Nutmeg Icing Ingredients:
  • 1 cup powdered sugar
  • 2 Tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 1 Tbsp almond milk
  • Pinch of nutmeg

Instructions

  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. Mix the dry ingredients together (down to the brown sugar) in a large mixing bowl.
  3. Add in the cold shortening and margarine until the mixture gets crumbly.
  4. Add in pumpkin and other wet ingredients. Combine gently.
  5. Separate the dough into 2 disks, and cut each into 6 wedges. Separate and place on the baking sheet.
  6. Brush the tops gently with almond milk.
  7. Bake until the scones are firm and slightly golden- about 20 minutes. Cool scones on a wire rack and make the icing.
  8. Adjust the consistency of the icing accordingly. Use only a little liquid at a time. If it gets too thin, add more powdered sugar. Drizzle over cooled scones,
http://www.killerbunniesinc.com/2013/11/pumpkin-scones-with-maple-nutmeg-icing-recipe/

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