Pumpkin Scones with Maple Nutmeg Icing Recipe

Pumpkin Scones with Maple Nutmeg Icing

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 cup brown sugar
• 4 Tbsp cold shortening
• 4 Tbsp cold margarine
• 3/4 cup cooked or canned pumpkin
• 1/4 cup maple syrup
• 1 Tbsp almond milk (for brushing on the scones, not the mix)
Maple Nutmeg Icing Ingredients:
• 1 cup powdered sugar
• 2 Tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1 Tbsp almond milk
• Pinch of nutmeg

Instructions

1. Preheat the oven to 350. Line a baking sheet with parchment paper.
2. Mix the dry ingredients together (down to the brown sugar) in a large mixing bowl.
3. Add in the cold shortening and margarine until the mixture gets crumbly.
4. Add in pumpkin and other wet ingredients. Combine gently.
5. Separate the dough into 2 disks, and cut each into 6 wedges. Separate and place on the baking sheet.
6. Brush the tops gently with almond milk.
7. Bake until the scones are firm and slightly golden- about 20 minutes. Cool scones on a wire rack and make the icing.
8. Adjust the consistency of the icing accordingly. Use only a little liquid at a time. If it gets too thin, add more powdered sugar. Drizzle over cooled scones,