Pumpkin Scones • Apollo Career Center %
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Pumpkin Scones

For the Scones
1/2 cup pumpkin puree (canned pumpkin puree, not pumpkin pie filling)
3 tablespoons heavy cream
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour, spooned and leveled
1/3 cup brown sugar
2 teaspoon pumpkin pie spice
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
For the White Glaze
1 cup powdered sugar
2-3 tablespoons heavy cream
For the Pumpkin Glaze
3/4 cup powdered sugar
1 1/2 teaspoon pumpkin pie spice
1 tablespoon pumpkin puree
2 tablespoons heavy cream

Make the Scones
Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
In a small mixing bowl, whisk together the pumpkin, heavy cream, egg, and vanilla; set it aside.
In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking
powder, and salt until combined. Cut the butter into the flour mixture using a pastry cutter or
your hands until you get pea-size pieces. Make a hole in the center of the flour mixture to create
a well. Pour the pumpkin mixture into the center of the well and stir until the dough just starts to
come together.
Dust the counter lightly with flour and place the dough onto the surface. Gently knead the dough
a few times until it's formed together. Don't over-work the dough. Shape the dough into a circle
about 1 inch thick. Cut the dough into eight equal wedges. Place them on the baking sheet,
leaving spaces in between them.
Bake 14-18 minutes until no longer wet, lightly golden, and cooked through. (If your oven runs
hot, start checking at 14 minutes. Keep an eye on them – if they’re golden on top and bottom,
they’re done.) Allow the scones to cool right on the baking sheet for 5 minutes, then transfer
them to a cooling rack to cool completely.