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Pumpkin Orange Scones

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Cathy Trochelman

Ingredients

  • 2 ½ c. all purpose flour
  • ¼ c. packed brown sugar
  • 2 teaspoon baking powder
  • 2 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ c. 1 stick frozen butter
  • ¾ c. canned pumpkin
  • ¼ c. milk
  • ½ c. Paradise brand candied orange peel

Glaze

  • 1 ½ c. powdered sugar
  • 4 teaspoon milk
  • ½ teaspoon orange extract
  • ½ teaspoon cinnamon

Instructions

  1. Combine flour, brown sugar, baking powder, spices, cinnamon, and salt in a large bowl.
  2. Grate frozen butter into flour mixture until it resembles coarse crumbs.
  3. In a separate bowl, combine eggs, pumpkin and milk.
  4. Stir into dry mixture just until moistened.
  5. Stir in candied orange peel.
  6. Turn dough onto a lightly floured surface, adding flour as needed until dough is no longer sticky.
  7. Knead 10 times and form into an 8-inch flat circle.
  8. Cut circle into 8 equal wedges; place wedges on lightly greased baking sheets and brush with a small amount of milk.
  9. Bake at 400 degrees 12-15 minutes or until light golden brown. Cool 10 minutes.
  10. Combine glaze ingredients and drizzle over warm scones.
  11. *Pumpkin Scones recipe adapted from Taste of Home