Pumpkin Scones With Coffee Glaze

Place the scones on wire racks to cool for 10 minutes.

Pumpkin scones with coffee glaze. Cut in cold diced butter using your hands two forks or a pastry cutter. Serve with a cup of hot coffee and enjoy. Leftover scones can be re-warmed in a low temperature oven for that freshly baked taste.

Brush the freshly baked scones with salted brown butter. In a separate small bowl add the heavy cream egg pumpkin. While scones are baking make the glaze.

In a large mixing bowl add flour brown sugar baking powder baking soda and salt and mix until combined. Scones can also be frozen up to three months. Serve pumpkin scones with a cup of coffee or tea.

With this easy recipe for pumpkin scones youll be enjoying Rees favorite baked good in no time. Bake the scones at 400 for 12-15 minutes or until golden brown. Mix flour white sugar baking powder 1 teaspoon cinnamon salt nutmeg cloves and ginger.

Transfer scones to parchment-lined baking sheet leaving 2 inches between each. Brown butter for the glaze. Store leftover pumpkin scones on the counter for up to two days at room temperature.

Pumpkin Scone Dough Consistency. Mixing the brown butter with confectioners sugar to make the glaze. Preheat oven to 425 degrees F 220 degrees C.