PUMPKIN SCONES WITH SPICED GLAZE

The UK has finally remembered that it’s Autumn and it’s now freezing cold and raining half the time haha! I’m not complaining though, I do love getting warm and cosy with blankets and coats. And it also gives me an excuse to warm one of these amazing pumpkin scones and slather it in Biscoff. Best treat breakfast ever.

I just love a homemade scone, I love how many different flavour combinations you can make; want chocolate? Add it. Want spices? Add them in, fresh fruit? Not a problem. They’re perfect for a snack with a cup of coffee, for breakfast or brunch or for dessert.

Ingredients

For the scones:

• 2 1/2 cups (350g) plain/all-purpose flour
• 1/2 cup (100g) caster/white sugar
• 1 - 1 1/2 tsp ground cinnamon, it depends how much cinnamon you like, I did 1 1/2 tsps.
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground nutmeg
• 2 tsp baking powder

Pinch of salt

• 1 stick (113g) unsalted butter, cold and cubed
• 2 large eggs
• 3/4 cup (180g) pumpkin puree
• 1-2 tbsp full fat milk

For the spiced glaze:

• 1/2 cup (60g) icing/powdered sugar, sifted
• 1/2 tsp ground all spice/mixed spice
• 1 tbsp milk

Instructions

• Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat.
• Place the flour, spices, baking powder and salt into a large bowl and stir briefly.
• Add in the cubes of cold butter and then either use your fingers to rub the butter and flour together, or use a pastry cutter. You want a coarse breadcrumb texture.
• Add in the pumpkin puree and eggs and mix with a wooden spoon until mixture comes together. Add in the milk 1tbsp at a time and stir until the dough comes together. It should be slightly sticky, but still a little crumbly.
• Tip your dough onto a floured work surface and pat into a large round disc of dough, around 1/2 an inch thick.
• Cut in half both ways, and then diagonally both ways to create 8 wedges.

for full recipe here : www.anniesnoms.com

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