Pumpkin Spice Scones with Cinnamon Spice Glaze
Ingredients
For the scones
- 2 cups all-purpose flour
- 2 teaspoons Fleischmann's® Baking Powder
- 1/3 cup white sugar
- ¼ teaspoon salt
- 2 tea bags Twinings® Orange Cinnamon Spice tea
- 1/3 cup unsalted butter, cold and cubed
- 1 egg
- 3 tablespoons buttermilk (or mix 3 tablespoons of milk with ¼ teaspoon of vinegar, let sit 3 minutes)
- ½ cup pumpkin puree
Cinnamon Spice Glaze
- ½ cup of icing sugar
- 1 tea bag Twinings® Orange Cinnamon Spice tea
- ¼ cup boiling water
PRODUCTS
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Mix flour, baking powder, sugar and salt in a mixing bowl. Cut open tea bags and add loose tea to dry mix.
- Cut in butter with a fork or pastry blender until you have a breadcrumb consistency. Do not overwork.
- Whisk the egg and buttermilk together, add in the pumpkin and mix well. Add into the flour mixture, stirring until just combined.
- Divide dough into 2 parts. Turn each half onto a floured surface. Knead lightly with floured hands; shape each half into a 7 circle approximately 1 thick. Cut each circle into 6 wedges. Place wedges on an ungreased cookie sheet.
- Bake for 18 minutes or until edges are golden brown and a toothpick inserted into the center comes out clean. Allow to cool on a wire rack before glazing.
- To make glaze, steep one tea bag in boiling water for 5 minutes. Use 1 tablespoon of the steeped tea, add to icing sugar and stir to combine. Drizzle over scones, let set for 10 minutes.
- Best enjoyed same day or stored in airtight container for up to 3 days.
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