Pumpkin Scones

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes

Ingredients
 2 cups all-purpose flour
 7 tablespoons sugar
 1 tablespoon baking powder
 1/2 teaspoon salt
 1 ½ teaspoons pumpkin pie spice
 6 tablespoons cold butter
 1/2 cup canned pumpkin
 ¼ cup whole milk
 1 tsp vanilla bean paste or extract
 1 large egg
 1/2 cup mini cinnamon chips
For the glaze:
 1 heaping cup powdered sugar
 1 ½ to 2 tablespoons whole milk
 ¼ teaspoon vanilla extract
 ¼ teaspoon pumpkin pie spice

Instructions
 Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
 Combine flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Using a pastry
knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no
chunks of butter are obvious. Set aside.
 In a separate bowl, whisk together pumpkin, milk, vanilla paste and egg. Fold wet ingredients
into dry ingredients and mix in mini cinnamon chips. Form the dough into a ball.
 Pat out dough onto a lightly floured surface and form it into an 8-inch circle and about 1 inch
thick. Use a large knife or a pizza cutter to slice the dough into 8 equal triangular portions. Place
on prepared baking sheet.
 Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
 When scones have cooled, whisk together the glaze ingredients. Drizzle over the top of the cooled
scones. Let set before serving.