You’re not going to believe this…well, okay, actually you probably will… I have a new pumpkin recipe for you!
Just for fun, a good friend of mine and I are starting weekly blogging bake-off (of healthy, real food treats). It’ll be the pink sprinkle versus Whole Food Real Families, and this is the first post in that series! Every week, we will pick a topic (or wait, maybe you guys should suggest topics?! Yes, yes that’d be fun!) and we will bake our own versions, then we’ll link up and share the recipes with you!
I’m not gonna lie, I got really bored with pumpkin after my overindulgence last month. But I took some time off and now, since it’s still that time of year where absolutely everything is pumpkin, I’m back, and I chose to make pumpkin scones!
I’ve only made scones once in my whole life, so I was more than a little nervous about how this would all play out. But let me assure you, these pumpkin spice scones and the maple cream cheese drizzle will knock your socks off! And guess what? They are ready in less than half an hour! I’m ashamed to admit this, but I made them twice yesterday…once in the morning and once after dinner! They’re thaaaat good!
- 1-1/2 cups white whole wheat flour
- 1-1/2 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp sea salt
- 2 TBS butter, chilled
- ½ cup pumpkin puree
- ½ cup maple syrup
- ¼ cup + 1 TBS milk
- 4 ounces cream cheese, warmed in the microwave until runny.
- ½ cup maple syrup
- Preheat oven to 425 degrees
- In a large bowl, whisk dry ingredients together.
- Chop butter into squares and cut in with the back of a fork until crumbly.
- Stir in pumpkin, maple syrup, and milk and mix until just combined.
- Roll dough into a big ball.
- On a floured surface, flatten dough until it is ½ inch thick.
- Slice like a pizza into 10 equal triangles and place on lined cookie sheet.
- Bake for 12 minutes, rotating halfway through.
- Cool on wire rack.
- Warm the cream cheese until runny.
- Stir in the maple syrup.
- Using a spoon, drizzle the glaze over the cooled scones.
© Kristine in between. If you wish to republish this recipe, please rewrite the recipe in your own words or link back to this post.
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