And we’re back! Working on filling up the freezer brings us to a recipe I am really excited to share with you. This recipe for Pumpkin Scones looks like it resembles the pumpkin scones from Starbucks…but I have a feeling they are going to be better! I am so glad these are going to be in my freezer that I may have to take one out and make it before the baby gets here! I LOVE pumpkin flavored things, so these will be great for breakfast during this early baby season. Oh, and if someone happens to stop by for a breakfast, I might make one for them!
I got the recipe from Sweet Pea’s Kitchen, but I changed the procedure a little bit. I like to get in there and work when I make scones, but you can also try her procedure if you want to use your mixer. I also doubled the recipe and substituted pumpkin pie spice for all the different spices she uses. So here is the modified single batch recipe:
Pumpkin Scones (adapted from sweetpeaskitchen)
To freeze: Place each portion on a cookie sheet lined with parchment paper and flash freeze until hard. Remove from freezer and wrap individually with plastic wrap and store in freezer bag.
To use from frozen: Pre-heat oven to 425 F. Line a cookie sheet with parchment paper. Place frozen, unwrapped scone(s) on cookie sheet and bake for about 20 minutes. Remove from oven and glaze with the wonderful recipes below:
Powdered Sugar Glaze:
Mix together until smooth, spread over cooled scones with a pastry brush. Allow to firm.
While powdered sugar glaze is firming, combine all ingredients. Drizzle over each scone and allow icing to dry before serving.
Don’t these sound wonderful?!?!