This is part two to my pumpkin baking, first being Pumpkin cream cheese muffins.

I’ve been making a lot of scones recently and wanted to make these to add to my collection also I think I’m really liking scone a lot more and OOOOOOOOOMYYYYYYYYYY was I soooooo happy that I did, they were so delicious, moist and soft I loved them. I think that the pumpkin spice makes such a difference.
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Mini spiced pumpkin scones with coffee icing
Mini spiced Pumpkin scones with coffee icing
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Prep Time
20 min
Cook Time
12 min
Prep Time
20 min
Cook Time
12 min
Ingredients
  1. 1 - egg (I used medium)
  2. 1/2 cup - pumpkin puree
  3. 3 tbsp - cream or half & half (I didn't have cream so used milk)
  4. 1 tbsp - maple syrup (I didn't have that too so used agave nectar)
  5. 2 tsp - pure vanilla extract
  6. 2 cups - flour
  7. 1 tsp - baking powder
  8. 1/2 tsp - baking soda
  9. 2 tbsp - cornflour
  10. 1/2 tsp - salt
  11. 1 tsp - cocoa powder (I didn't add this)
  12. 1 tsp - ground cinnamon
  13. 2 tsp - pumpkin pie spice
  14. 1/3 cup - brown sugar
  15. 1/2 cup - unsalted butter, cold and cut into cubes
  16. Icing
  17. 2tbsp - cold coffee
  18. 1/4 cup - icing sugar
Instructions
  1. 1. Preheat oven to 200°C and line a baking sheet with parchment.
  2. 2. In a jug, whisk together the egg, pumpkin puree, cream (milk), maple syrup (agave nectar) and vanilla extract until smooth.
  3. 3. In a bowl, sift together flour, baking powder, baking soda, corn starch, salt, cocoa powder, cinnamon, pumpkin pie spice and brown sugar until evenly coated in the dry ingredients. Add the cold, cubed butter into the dry ingredients and crumble with a pastry blender or hands until the mixture resembles fine crumbs.
  4. 4. Add your pumpkin mixture into the dry mixture and stir just until all the flour is absorbed and a soft dough forms. Knead lightly on a floured surface until no longer sticky*.
  5. 5. On a floured surface, roll the dough to a 1/2 inch thickness and then use a mini scone cutter to cut the scones out.
  6. 6. Place on a baking sheet and bake for 10-12 minutes.
  7. 7. Once they are cooled add the coffee icing in thick criss cross pattern.
Notes
  1. *I found I needed a lot more flour in the recipe, I think I needed 1/2 cup more, or maybe more!
Adapted from Fairly nerdy food
Adapted from Fairly nerdy food
http://loveeatsleepfood.com/
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