Petite Pumpkin Scones
adapted from the busy baker
Ingredients
1/2 cup canned pumpkin pie filling mix
1 egg
1/4 cup whipping cream
2 cups all purpose flour
1/3 cup white sugar
1 tablespoon baking powder
a pinch of salt
1 teaspoon pumpkin pie spice
1/3 cup cold, unsalted butter
For the glaze:
1 cup powdered sugar, sifted
2-3 tablespoons whole milk or whipping cream
1/2 teaspoon pumpkin pie spice
Preparation
Preheat your oven to 375F. Since I am using my petite scone baking pan, I greased by using cooking spray. To make free formed scones, prepare baking sheet pan with parchment or use a silicone baking mat.
In a medium bowl, combine the canned pumpkin pie filling mix, egg, and whipped cream whisk and set aside.
In a stand mixer, combine the flour, sugar, baking powder, salt, pumpkin pie spice.
Using the paddle attachment, add the cold butter into cubes and add to the flour mixture.
Continue to mix until the butter has been incorporated into the flour mixture. It is ok if it is shaggy and lumpy.
Pour the pumpkin mixture into the flour and butter mixture and continue to mix together until just combined.
Dump the dough onto a floured work surface. Using your hands, pick up half the dough and fold it over the other half. Knead the dough until flour is completely incorporated. Do not overwork the dough.
If free forming your scones, create a round shape about 2 inches thick. slice the round dough into 8 triangular pieces and place them on the prepared baking sheet. For my petite scones, I portioned out the same amount and place into my baking pan.
Bake for about 20-22 minutes at 375F or until the scones have puffed up slightly and are firm to the touch. I use a cake tester to check for doneness. You do not want to overbake.
Let the scones cool on the pan for a few minutes, and then transfer to a cooling rack to cool completely.
While the scones are cooling, make the glaze by combining the powdered sugar, pumpkin pie spice and milk or whipping cream in a medium bowl. The glaze should have a thick but pourable consistency.
When the scones are cool, drizzle with the glaze.
Set on a plate or cooling rack and let the glaze dry for about 5 minutes.
Enjoy them fresh!