Fall is almost here!!! And that means, PUMPKIN EVERYTHING. I love all things pumpkin. Pumpkin pie, pumpkin cheesecake, pumpkin yogurt, pumpkin ice cream, pumpkin bread, pumpkin napkins, pumpkin posters, pumpkin picking, you name it. And though I love my coffee and lattes, I’m not a huge fan of the famous PSL. I know, I’m in the 1% with that one and to be honest, I was feeling a little left out. Why not make something pumpkin to go with my lattes to rid me of that FOMO feeling? Though pumpkin scones might not be original, these little minis are definitely one of a kind. With a little less sugar and some additional fall flavors, the pumpkin and warm spices are the highlight of these scones – you’ll want to make these ASAP.
Buttermilk Pumpkin Spiced Scones
-2 cups flour
-1t baking powder
-½t baking soda
-¼ t salt
-1 stick unsalted butter, room temperature
-⅓ cup dark brown sugar
-½ cup pumpkin puree
-⅓ cup buttermilk
Spiced Cream Cheese Drizzle
-½ cream cheese
-¼ – ⅓ cup sugar
-¼t of cinnamon, cloves, ginger and nutmeg
-⅛ cup milk
Preheat your oven to 425. Using the “fluffing” technique, measure your flour, and stir in the spices, baking soda, baking powder, and salt. Unlike typical baked goods, scones don’t require keeping the dry and wet ingredients totally separate until combined. This, along with the ratio of the dry to wet ingredients, helps to keep them crumbly and separates them from being a muffin. Cut up the butter into small pieces and sprinkle the pieces over the dry ingredients. Because I don’t have a butter-cutting tool (more important for pastries, where the butter needs to stay cold), I used my hands to combine the butter into the spiced flour by stirring and crumbling until I was left with a coffeecake topping-looking mix. Next, stir in the sugar, molasses, and pumpkin until combined. The molasses will help to highlight those spices, and really deepen that pumpkin flavor. Then add the egg, vanilla, and buttermilk, and continue to stir until the mixture is consistent – I used a rubber spatula. For mini scones, scoop the batter into lined cups, or butter and flour the cups and almost completely fill each one with the batter. Bake for about 8 minutes, and let cool.
While the scones are cooling, combine the drizzle ingredients using an electric mixer – if you think your mix isn’t thin enough, add some more milk until you get the consistency you’d like. I kept mine on the thick side, and used a plastic bottle to drizzle over the cooled scones. This tart frosting is the perfect pair for a spiced scone.
As you can see, I made some larger scones too. They cooked up in about 10-12 minutes, and were perfect for breakfast. And they freeze really well! I froze a bunch and thawed in the microwave and on the counter, and they still taste great. I have about a dozen left…but I bet that’ll change soon.