Pumpkin Scones Recipe
INGREDIENTS
2 2/3 c. all-purpose flour, plus more for surface
1/3 c. granulated sugar
2 tbsp. baking powder
2 tsp. pumpkin spice
1/2 tsp. kosher salt
1/2 c. (1 stick) cold butter, cut into cubes
2/3 c. canned pumpkin
3 eggs, divided
Coarse sugar, for topping
FOR THE GLAZE
1 c. powdered sugar
2 tbsp. whole milk
1 tsp. pure vanilla extract
DIRECTIONS
- Preheat oven to 425° and line 2 medium baking sheets with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, pumpkin spice, and salt. Add butter and break down into pea-sized pieces with your fingers, two forks, or a pastry cutter.
- In a medium bowl, whisk together pumpkin and two eggs until smooth. Add wet mixture to dry and stir until dough comes together. Turn dough out onto a floured surface and divide into 2 rounds, both about 5" in diameter. Cut each round into 6 even wedges and place on prepared baking sheets, about 1" apart.
- Whisk the remaining egg with one tablespoon of water and brush tops of scone, then sprinkle with coarse sugar. Place scones in freezer for 30 minutes before baking.
- Bake scones until golden and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool.
- Meanwhile, make glaze. In a medium bowl, whisk together powdered sugar, milk, and vanilla. Drizzle over scones and serve.
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