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When our oven caught on fire almost 6 weeks ago, your girl freaked out. Oh, but not because we could have lost our home.. Nope, selfishly I was more concerned about the lack of fall baking that would be taking place up in The Fisher House. I know, I know… so sad. (But truly In ALL seriousness I was very scared and so extremely grateful it wasn’t any worse) But I’m keeping it real, Your girl loves to bake. And not just any baking, F A L L baking!! I mean who doesn’t love all things pumpkin. And if you don’t, well I won’t unfriend you boo, that just means I get double portions of what you don’t want!!

Soooooo, this week the oven saga commenced and momma got her oven back and its been fired up ever since! And coming in hot this Friday morning are these indescribable finger licking good pumpkin scones. Im telling you, they are not your ordinary scone. Ive had many scones in my life that are way too dry and crumbly, and that might be your jam, but I prefer a soft, tender, ‘monkey bread’ pull apart kinda scone and this my friends delivers that, AND SOME!

Another major key to an amazing scone is superrrrrr cold butter. Preferably flash frozen! Cold butter allows the scone to stay joined together and not flatten out during baking. Which allows the baking powder to do its job in rising the dough up and not down, if you know what I mean.

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Ingredients:

1/2 cup brown sugar

2 1/2 cups all purpose flour

1 Tbsp baking powder

1 Tbsp ground cinnamon

1 Tbsp pumpkin pie spice

small pinch of nutmeg

1/2 tsp salt

1 cup pumpkin puree

1/2 cup flash frozen butter (I cut it into small chunks)

1/3 cup unsweetened almond milk

1 tsp vanilla extract

Glaze Ingredients:

2 tsp unsweetened almond milk

1 cup powdered sugar

1/2 tsp vanilla extract

pinch of ginger

1/2 tsp cinnamon

• Combine & Mix all dry ingredients together with a whisk.

• Whisk together pumpkin puree, milk and vanilla. Set Aside.
• Cut in the flash frozen butter cubes into the dry ingredients using a pastry cutter. Continue until butter is pea sized and mixture is a crumbly consistency.

• Now add in the pumpkin puree mixture. Using a spatula, mix only until all dry ingredients are incorporated. Be very careful not to over mix.
• Flour countertop. Spoon the mixture onto floured surface. Lightly dust the dough with flour and then fold dough into itself several times until it can form a small ball. (I knead it about 8-10 times)
• Now pat dough and shape into a circle, approx 6-7 inches. Flour pastry scraper and use to cut dough into 8 equal wedges.

• Preheat Oven to 425 degrees.
• Place scone wedges on a baking sheet covered in parchment paper. Put baking sheet in freezer while oven pre heats- usually around 10 mins.
• Then place scones in oven for 10-13 mins. Until golden brown on top and cooked thoroughly. Transfer to wire rack to cool.
• While cooling mix up glaze. Wait until scones are fully cooled to drizzle glaze on
• AND ENJOY!!!!

The challenge now is to try and not eat them all in one sitting 😉

xx,