Mini spiced pumpkin scones with coffee icing
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.
- 1 - egg (I used medium)
- 1/2 cup - pumpkin puree
- 3 tbsp - cream or half & half (I didn't have cream so used milk)
- 1 tbsp - maple syrup (I didn't have that too so used agave nectar)
- 2 tsp - pure vanilla extract
- 2 cups - flour
- 1 tsp - baking powder
- 1/2 tsp - baking soda
- 2 tbsp - cornflour
- 1/2 tsp - salt
- 1 tsp - cocoa powder (I didn't add this)
- 1 tsp - ground cinnamon
- 2 tsp - pumpkin pie spice
- 1/3 cup - brown sugar
- 1/2 cup - unsalted butter, cold and cut into cubes
- 2tbsp - cold coffee
- 1/4 cup - icing sugar
- 1. Preheat oven to 200°C and line a baking sheet with parchment.
- 2. In a jug, whisk together the egg, pumpkin puree, cream (milk), maple syrup (agave nectar) and vanilla extract until smooth.
- 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. 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. 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. Place on a baking sheet and bake for 10-12 minutes.
- 7. Once they are cooled add the coffee icing in thick criss cross pattern.
- *I found I needed a lot more flour in the recipe, I think I needed 1/2 cup more, or maybe more!