Pumpkin Orange Scones


Mmmm! I know it is far away from being fall but once you try these pumpkin orange scones, you will want to make them year round! It all started when I began working at Pier 1...a fellow employee, Tonja, brought these in to work one day. I was hooked. I found a similar recipe online but they just weren't as delicious as Tonja's. So I finally asked her for the recipe and I am thankful I did!

The sweet, fresh orange frosting pairs well with the warm spiced scone. Trust me, you will want to make these soon, no matter what time of year it is!

Ingredients:

2 C flour
7 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 C cold butter
1/2 C canned pumpkin
3 Tbsp Half n half
1 large egg
1/2 tsp freshly squeezed orange juice or orange extract
1/2 tsp vanilla extract

For the Frosting:
1/4 C butter, softened
1 1/2 C powdered sugar
1 Tbsp milk
1 Tbsp Orange juice (freshly squeezed)
1 tsp orange zest
1 tsp vanilla extract

Directions:

1. Preheat oven to 425 degrees. Lightly oil a baking sheet or line with parchment paper.
2. Combine flour, sugar, baking powder, salt and spices in a large bowl. Using a pastry blender, cut butter into dry ingredients until mixture is crumbly.
3. In a separate bowl, whisk together pumpkin, half n half, and egg. Fold wet ingredients into dry ingredients and form dough into a ball.
4. Pat dough onto a lightly floured surface and form into a 1 inch rectangle, about 9 x 3 inches. Slice dough twice the width and cut slices into triangles for 6 scones. Cut again for 12 scones.
5. Place on baking sheet and bake 14-16 minutes.
6. For the frosting, cream butter and sugar together. At liquid ingredients and beat until combined. Add more liquid for desired consistency (should be a soft frosting) and orange zest and juice to taste.
7. Once cooled, frost scones.

Recipe courtesy of Tonja :) Adapted from Food.com


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