Mini Pumpkin Spice Scones with Molasses Drizzle
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • For the Scones
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoon brown sugar
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoons cinnamon
  • ⅛ teaspoons nutmeg
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter cut into cubes
  • ½ cup 100% pumpkin puree
  • 1 large egg
  • 3 tablespoons half and half
  • For the Vanilla Icing
  • 1 cup confectioner's sugar
  • 2-3 tablespoons milk
  • ½ teaspoon clear vanilla extract
  • For the Molasses Glaze
  • 1½ cups conf sugar
  • 1 tbsp molasses
  • 2 tablespoons milk
Instructions
  1. Preheat oven to 425*F and line a large baking sheet with parchment paper or a silicone baking mat, set aside
  2. In a medium-sized bowl whisk together the flour, sugar, baking powder, spices, and salt.
  3. Using a pastry blender cut in the cold butter until its the consistency of small pebbles.
  4. In a small bowl, whisk together the pumpkin puree, half and half, and egg.
  5. Pour the wet ingredients into the dry ingredients and gently combine, careful to not over mix*
  6. Once mixed, form the dough into a large ball on a lightly floured surface.
  7. Cut the dough ball in half and set one aside.
  8. Working with one half of the dough, gently roll the ball into a round circle, roughly 6 inches in diameter and ½ inch thick.
  9. Using a floured pastry cutter or floured knife, cut the circle across 4 times to form 8 equal-sized triangles.
  10. Gently transfer the cut scones on to the prepared baking sheet, leaving a 1-inch space between each.
  11. Repeat the rolling and cutting process with the remaining dough piece.
  12. Bake the scones for 8-10 minutes until light golden in color.
  13. Remove from oven and let cool on a wire rack.
  14. Once completely cooled, dip the top side of the scone into the prepared vanilla icing, letting any excess drip off before returning to the wire rack to dry.
  15. While baking, make the icing.
  16. For the Vanilla Icing, mix everything together in a medium-sized bowl and set aside until the scones have cooled and you are ready to ice them.
  17. For the Molasses Glaze, mix everything together in a small bowl. Pour the glaze into a prepared piping bag fitted with a small circular tip. When iced scones have set, drizzle the glaze over top and serve immediately.
Notes
*Once the liquid is combined, you may need to pour the mixture out onto your counter and gently knead the rest of the dough together until all dry ingredients are combined.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/mini-pumpkin-spice-scones/