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Easy Glazed Pumpkin Pie Scones

  • Makes: 8  
  • Freezes: excellent 
  • Prep Time: 15 minutes 
  • Baking Time: 17 minutes 

Ingredients

Scones

2 ¼ cups 550mL Robin Hood® Original All Purpose Flour

½ cup 125mL granulated sugar

1 tbsp 15mL baking powder

½ tsp 2mL salt

½ tsp 2mL ground cinnamon

½ tsp 2mL ground cloves

¼ tsp 1mL ground ginger

6 tbsp 90mL cold butter

½ cup 125mL pure canned pumpkin (not filling)

1 egg

5 tbsp 75mL Carnation®® Evaporated Milk, Regular, 2% or Fat Free

Glaze

1 cup 250mL icing sugar

3 tbsp 45mL Carnation®® Evaporated Milk, Regular, 2% or Fat Free

¼ tsp 1mL ground cinnamon

1/8 tsp 0.5mL ground nutmeg, ground ginger, ground cloves, optional

Directions

  Scones

  1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

  2 Combine first 7 ingredients in large bowl. Cut butter in with pastry blender or two knives until mixture is crumbly and resembles pea sized crumbs. Combine pumpkin, egg and evaporated milk in measuring cup. Mix into dry flour mixture. Form the dough into a ball.

  3 Place on floured surface and pat into a 10” (25cm) round. Cut into 8 triangles. Place on prepared baking sheet. Bake in preheated oven for 15-17 minutes or until golden around the edges. Remove and place on wire rack over a baking sheet.

  Glaze

  4 Combine all ingredients. Brush over hot scones. Serve warm.

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