Perfect Pumpkin Spice Scones

Who doesn’t love an easy recipe to nibble to break up the monotony of a ho-hum breakfast or brunch? Pumpkin Spice Scones will tickle your senses and just may get you on the phone, finding an excuse to invite a friend for coffee or cocktails. They pair perfectly with a Sparkling Vanilla Orangecello Cocktail if you enjoy finding a reason for celebrating every moment.

These treats are best slightly warm from the oven and slathered with butter or pumpkin butter. If they are not devoured on day one, they will keep for up to three days. Be a bit kitchen-clever and freeze half the batch for guests or mid-morning cravings.

Pumpkin Spice Scones

Recipe: Phoebe Canakis, PhoebesPureFood.com

Yields 12 scones

Scone Ingredients

- 2 3/4 cups all-purpose flour

- 1/3 cup sugar

- 1 Tbsp baking powder

- 1/2 tsp salt

- 1 1/2 tsp ground cinnamon

- 1/8 tsp ground clove

- 1/4 tsp ground nutmeg

- 1 tsp ground ginger

- 1/2 cup (1 stick) butter, cubed

- 3/4 cup pureed pumpkin

- 1/4 cup + 3 Tbsp low-fat milk

- 1 tsp vanilla extract

- Flour for dusting

Glaze Ingredients

- 1 cup powdered sugar

- 1/2 tsp powdered cinnamon

- 2 tsp cinnamon schnapps, cinnamon whiskey or milk

- 1-2 Tbsp low-fat milk

Instructions

1. In a large mixing bowl, whisk the flour, sugar, baking powder, salt and spices.

1. Combine the flour mixture and butter until small crumbs form. (Use your hands or a pastry cutter.)

1. Mix the pumpkin, milk and vanilla in a separate small bowl.

1. Add the milk mixture to the flour mixture and stir until moistened and holding together; do not over-mix.

1. Divide the dough into two pieces and form each into a ball. On a well-floured surface, shape each piece into a 6-inch circle. Be generous with the flour to prevent sticking. Cut each circle into 6 pieces. Freeze pieces for 20 minutes. Preheat oven to 450ºF.