Not to sweet and moister than your average scone. If you love Pumpkin give this a try!
Prep Time 15minutes
Cook Time 15minutes
Author Amy Zimmer
4 1/2CupsAll Purpose Flour
1/2CupPacked Brown Sugar
3tspPumpkin Pie Spice
2Large Eggs at Room Temperature
1 1/4CupsCanned Pumpkin
3/4Cup2% Milk Divided
1/4tspPumpkin Pie Spice°
In a large bowl, combine the first 7 ingredients. Cut in butter with a fork or pastry cutter until mixture resembles coarse crumbs. In another bowl, whisk eggs, pumpkin, and 1/2 cup milk. Stir into dry ingredients. Just until moistened. Don't over work the dough.
Preheat your oven to 400.
Turn onto a floured surface and knead 10 times Divide dough in half. Pat each portion into an 8 inch circle. Cut each circle into 8 wedges. Place wedges 1 inch apart on ungreased baking sheets. Brush with remaining milk. Add the chopped walnuts on top of the wedges and press down slightly.
Bake at 400 for 15-18 minutes or until golden brown. While baking combine the ingredients for the glaze. Move to wire racks. Cool for 10 minutes. Drizzle the glaze over the scones. Serve warm.
Side Note - You could add the walnuts to the dough. I like them on top so they toast. Add raisins too! Play a little and have fun...