But now... now I can make them at home, better and cheaper than the originals, and enjoy them whenever I want!
Every week I get to go spend the morning with a beautiful group of moms and enjoy some kid-free quality time doing book discussions, hearing from guest speakers, and just plain visiting.
Plus the kiddos absolutely adore their classes and look forward to Monday mornings like it's the best day ever!
We take turns bringing treats to share and this week is my turn. I didn't even have to think twice about what I would bring... These scones have been calling my name for weeks!
I like to make these scones small, so they serve more people and because... really... giant scones are just ridiculous! (Besides... everything tastes better when it's cute and little, right?)
These scones (all scones, really!) whip up so easily, and also freeze beautifully - baked or unbaked.
So make a batch, even if you don't want to eat them all right now... enjoy one (or 3!) with your morning coffee and freeze the rest for another day!
Mini Pumpkin Scones with Cinnamon Glaze Recipe
adapted from Noshings
makes 16 small scones
Ingredients:
for the scones:
2 cups flour
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup butter, frozen & then grated
1/2 cup pumpkin purée
1/2 cup heavy cream
for the glaze:
1/4 cup milk
1 teaspoon cinnamon
pinch of salt
1 1/2-2 cups powdered sugar
Directions:
In a large bowl, whisk together the first 5 ingredients. Mix in the frozen, grated butter with a pastry blender, or your fingers, until the mixture resembles coarse crumbs.
In a small bowl, stir together the pumpkin and heavy cream. Gently and quickly stir it into the flour mixture until just moistened, and then gently knead the dough a few times until it all comes together.
Divide the dough in half, pat each half into a round about 1" thick, and then cut each half into 8 small wedges. Place the wedges on a parchment-lined baking sheet and then place in the freezer to chill for about 30 minutes.
While they are chilling, preheat the oven to 400ºF. Bake the scones for 18-20 minutes, until light golden brown and set. Let cool completely on a wire rack before glazing. (This is also a good time to freeze them, and then when you want to use them again, let them thaw for a bit and then glaze them!)
In a medium bowl, whisk together the glaze ingredients, except for the powdered sugar. Whisk in the powdered sugar, a little at a time, until the glaze is the consistency you'd like.
You can spoon the glaze on top of the scones, or - like me - dip each scone in the glaze to completely coat and then set on parchment or a cooling rack to set completely. (I usually take the leftover glaze and drizzle it over the glazed & set scones for decoration!)
(Why do I like to dip my scones? Well, besides loving the glaze, if you dip the whole scone - the glaze acts as somewhat of a sealant, keeping the scones fresh, moist and delicious longer!)
