Pumpkin Scones With Maple Glaze And A Contest!

I decided to make some pumpkin scones for breakfast because I still have some pumpkin left. This recipe is great, because it doesn't use very much pumpkin. I added some whole wheat flour to make it a little healthier. They turned out really yummy!



Pumpkin Scones With Maple Glaze

1 1/2 cups flour
1/2 cup whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
6 tablespoons cold butter, cut into small pieces
1/4 cup buttermilk, or milk soured with vinegar
1/2 cup pumpkin
1 egg

In a large bowl, whisk all the dry ingredients. Add the egg, buttermilk and pumpkin and mix well. Turn onto a floured board and knead 8 times. Roll in a ball and flatten to about 1 inch. I just patted it out with my hands. Cut into 8 wedges. Place on cookie sheet and bake 15-20 minutes, until golden brown. Remove from oven and glaze.

Maple Glaze

1 1/2 cups powdered sugar
4 tablespoons butter, melted
1/4 teaspoon maple flavoring
3-5 tablespoons milk

Combine with a mixer until smooth. Spoon over hot scones.

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