Moist Pumpkin Scones

In our monthly Relief Society newsletter there is usually a recipe from someone in the ward.  I haven't ever really paid attention to the recipes before, but this one caught my eye and sounded good and fairly simple, so I made them for FHE.  I loved them!  My little ones didn't care for them, so maybe it's a more sophisticated taste…or not.  Even with the glaze these are not super sweet, which I liked.  I thought they were a great breakfast with milk.  I also think the pumpkin flavor is mild, not too strong.

 I think these could be frozen and warmed whenever you wanted one.  I love recipes that can be frozen so you don't feel like you have to scarf them down before they get stale.

The most important thing with scones is to make sure the butter is super cold.  When they bake, the steam that the cold butter lets off while baking is key to making the scones moist and not dry and flaky.  Also, don't overwork the dough.  You might think it looks too dry and that it needs to be mixed longer, but don't do it!  It will make the scones dry and heavy.  Here's a quick tip:  grate the cold butter with a cheese grater.  It will incorporate much easier and you don't have to handle it too much, which would make the butter too warm.

One last thing…the picture at the top is just some random picture I googled, but the scones look exactly like this, and I like to see a picture with a recipe that I am considering trying.

Moist Pumpkin Scones

Ingredients:

4 1/2 cups all purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 eggs
1 1/4 cups canned pumpkin
3/4 cup milk, divided

Glaze:

2 cups confectioners' sugar
3 tablespoons milk
1/4 teaspoon pumpkin pie spice

In a large bowl, combine the first seven ingredients.  Cut in butter until mixture resembles coarse crumbs.  In another bowl, whisk the eggs, pumpkin and 1/2 cup milk.  Stir into dry ingredients just until moistened.
Turn onto a floured surface; knead 10 times.  Divide dough in half.  Pat each portion into an 8-inch circle; cut into 8 wedges.  Separate wedges and place 1-inch apart on ungreased baking sheets.  Brush with remaining milk.
Bake at 400 degrees for 12-15 minutes or until golden brown.  Remove to wire racks; cool for 10 minutes.  Combine the glaze ingredients; drizzle over scones.   Yield: 16 scones.