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Categories:
all-purpose brown sugar cinnamon ground nutmeg baking powder baking soda salt butter buttermilk pumpkin puree vanilla _____ ingredients powdered sugar maple syrup milk
Viewed: 44 - Published at: 8 years agoIngredients
- 2 cups All-purpose Flour
- 1/2 cups Packed Brown Sugar
- 1/2 teaspoons Cinnamon
- 1/2 teaspoons Ground Nutmeg
- 1/4 teaspoons Ground Pepper
- 1 teaspoon Baking Powder
- 3/4 teaspoons Baking Soda
- 3/4 teaspoons Salt
- 1/2 cups Butter
- 1/4 cups To 1/2 Cup Minced Crystallized Ginger (less For The Non-brave)
- 1/3 cups Buttermilk
- 1/2 cups Pumpkin Puree, Drained & Redrained
- 2 teaspoons Vanilla
- _____
- Glaze Ingredients
- 1/2 cups Powdered Sugar
- 1 teaspoon Maple Syrup - The Real Thing!
- 1/4 teaspoons Cinnamon
- 1 teaspoon To 2 Teaspoons Milk
Method
- Mix dry ingredients together. Cut butter into dry ingredients until mixture changes texture and becomes grainy. No large chunks of butter should remain. At this point, mix in the chopped ginger as best you can. The ginger will be sticky, but work it best you can.
- Mix buttermilk, Vanilla and pumpkin together and pour into the flour and butter mixture. Stir gently with a rubber spatula until mixed. Scoop out with an ice cream scoop onto a parchment-lined cookie sheet.
- Using a large scoop will yield 6 scones; a medium-sized scoop will make between 8 to 10 scones. Bake for 18 to 24 minutes, depending on the size of the scones. Scone edges should be lightly brown.
- Take the scones out of the oven and let cool on a cookie sheet.
- Make the glaze by mixing powdered sugar, maple syrup, cinnamon and enough milk to make a thick glaze. Spread glaze on top of scones when they are warm to the touch.
