Ingredients
Scale
- 1 3/4 cup fresh milled soft white wheat (finely milled)
- 1/2 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tsp. pumpkin spice
- 1/2 cup pumpkin puree
- 6 tbsp butter (very cold, grated)
- 3 tbsp. half and half
- 1 large egg
- 1 cup powdered sugar for glaze
- 3 tbsp. half and half for glaze
- 1/4 cup arrowroot powder or 1/4 cup more powdered sugar if you don't have arrowroot powder
- 3/4 cup powdered sugar for spiced drizzle
- 1 tbsp. pure pumpkin puree for spiced drizzle
- 1/4 tsp. ground cinnamon for spiced drizzle
- 1/8 tsp. nutmeg for spiced drizzle
- 1/8 tsp. ginger for spiced drizzle
- 2 tbsp. half and half for spiced drizzle
Instructions
- 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2. In a bowl, mix sugar, fresh milled soft white wheat, baking powder, salt, and pumpkin spice.
- 3. Grate the cold butter into the dry mixture and mix until crumbly.
- 4. In another bowl, whisk together pumpkin puree, half and half, and egg; then combine with dry mixture.
- 5. Turn dough onto a floured surface; form into a circle about 1 inch thick and cut into 8 triangles.
- 6. Place on the baking sheet and bake for about 15 minutes or until golden brown. Allow to cool before icing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 215
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg