Pumpkin Spice Scone Recipe and Tea Pairings
Everyone loves pumpkin in the fall. We all know how ever-popular the pumpkin spice lattes remain year after year.
What goes better with a pumpkin scone than your favorite tea? Pumpkin scones can grace a cup of tea on their own or be a part of any breakfast spread. See other tea and breakfast combos here.
Scones are classic. These lightly sweet, biscuit-like cakes have a long Northern European history. Some say the word scone comes from the Dutch word “schoonbrot” meaning “beautiful bread.” Traditional English scones were made plain, sometimes adding currants or raisins, and relied on jam and preserves for its sweetness. Our pumpkin scone is sweet and spicy—we think that is beautiful!
Fusion’s Pumpkin Spice Scone Recipe
These golden scones are spicy and full of flavor! Cinnamon, ginger, allspice, and nutmeg… in decadent baked goodness.
2 cups flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 stick of butter, sliced
3 tablespoon heavy cream
1/2 cup pumpkin puree
2 teaspoons vanilla extract
Optional, for the Glaze:
1/4 cup milk
2 tablespoon milk
2 cups powdered sugar
For a special option to the glaze exchange the milk for maple syrup and add in another fall flavor.
Preheat oven to 400 degrees. Mix dry ingredients together in a large bowl. Add butter a few slices at a time and blend in with a pastry blender or your hands until it becomes coarse crumbs. Don’t overmix. Combine wet ingredients together, then add them to the dry.
Place dough on a floured surface. Roll into a 1/2 inch thick. Cut into squares, and then diagonally into triangles. Move scones onto an oiled baking sheet.
Bake 10-12 minutes. Do the toothpick test to check. Cool the scones on a wire rack. Whisk together glaze ingredients, drizzle over scones.
Pumpkin Spice Scone Tea Pairings