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Enjoy this recipe from Best-Ever Sheet Pan & Skillet Recipes.
Submitted by: Donna Wilson from Maryville, TN
2 c. all-purpose flour
1/2 c. sugar
1 T. baking powder
1/2 t. salt
1-1/2 t. pumpkin pie spice
1/2 c. butter, diced
1/2 c. canned pumpkin
3 T. milk
1 egg, beaten
Powdered Sugar Glaze:
1 c. powdered sugar
2 to 3 T. milk
1/2 t. pumpkin pie spice
Combine flour, sugar, baking powder, salt and spice in a large bowl. Cut in butter with a pastry blender until crumbly; set aside. In a separate bowl, whisk together pumpkin, milk and egg. Fold pumpkin mixture into flour mixture. Form dough into a ball; pat out dough onto a floured surface. Form into a 9-inch circle. Cut into 8 wedges and place on a greased baking sheet. Bake at 425 degrees for 14 to 16 minutes. Prepare Powdered Sugar Glaze: Mix all ingredients together, adding enough milk for a drizzling consistency. Drizzle scones with Powdered Sugar Glaze; allow to set. Makes 8 scones. | |
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Combine flour, sugar, baking powder, salt and spice in a large bowl. Cut in butter with a pastry blender until crumbly; set aside. In a separate bowl, whisk together pumpkin, milk and egg. Fold pumpkin mixture into flour mixture. Form dough into a ball; pat out dough onto a floured surface. Form into a 9-inch circle. Cut into 8 wedges and place on a greased baking sheet. Bake at 425 degrees for 14 to 16 minutes. Prepare Powdered Sugar Glaze: Mix all ingredients together, adding enough milk for a drizzling consistency. Drizzle scones with Powdered Sugar Glaze; allow to set. Makes 8 scones. |
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