Happy accidents are pretty well the best thing ever. I mean, you think you’ve royally messed up, swear a whole bunch (if you’re so inclined like me) and decide to toss it all in the bin and start again. But something urges you to keep going, and thank goodness you did because you just created the best effing thing you’ve ever tasted. Sound familiar? That’s what happened to the mister when he made what was supposed to be pumpkin cookies, but accidentally forgot to halve the flour like the rest of the recipe. The result was this insane, to die for, mini pumpkin scones with brown sugar icing recipe. Insert drool emoji here friends, cause they’re that damn good.
There’s three adults and one squirrelly boy in our household. This recipe made 40 mini scones, and this batch lasted us maybe 3 days. …..I don’t want to do the math.
While I LOVE me a good slice of cake, I’m not normally a sweets person in the morning. Sorry friends, but I think eating donuts for breakfast is just disgusting (yep I said it! agree to disagree if you must). These however go SO PERFECTLY with a cup of coffee, and were definitely my breakfast of choice more than once. Plus, obviously because they’re mini, you can’t stop at just one.
The original recipe was supposed to be this melt in your mouth pumpkin cookie recipe from BHG. I’ll probably make them their way at some point, but I’m going to enjoy my scones for a while. Ready to make some tasty mini scones of your own?
- 1 cup butter at room temperature
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 egg
- 1 teaspoon vanilla
- 7 ounces canned pumpkin
- 4 cups bread flour
- Parchment paper
- ¼ cup butter
- ¼ cup packed brown sugar
- 4 tablespoons milk
- 1 teaspoon vanilla
- 1½ cups powdered sugar
- Preheat your oven to 350 degrees F.
- In a large bowl, beat 1 cup butter with an electric mixer until nicely softened. Add the sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until well combined, then beat in the egg and vanilla until combined.
- Beat in the pumpkin, then the flour 1 cup at a time. If your mixer isn't up for the job, add in the rest of the flour and stir with a wooden spoon.
- Line your cookie sheets with parchment paper. Use a soup spoon to drop dough onto your parchment lined cookie sheet, leaving them approximately 2 inches apart. Bake in the preheated oven for 10 to 12 minutes or until tops are set (lightly dab them with your finger and, if there's little movement, they're set). Let scones sit for approximately 5 minutes, then transfer to a wire rack and let cool before icing.
- While the scones are cooling, heat remaining butter and brown sugar in a sauce pan until melted and smooth, stirring regularly. Transfer to a medium sized bowl and stir in the milk and vanilla. Beat in powdered sugar ½ cup at a time until you get a nice, creamy icing. Use a knife to spread the icing on the scones.
Make it vegan
Egg: The above recipe calls for an egg, but I actually used a flax ‘egg’. Simply stir together 1 tbsp flaxseed meal and 2 1/2 tbsp water. Let it sit for 5 minutes to thicken and add to recipe in place of an egg.
Butter: Use your favourite vegan butter alternative
Milk: Use almond milk, soy milk, or any other milk alternative of your choice. Just be aware that it may change the flavour.
Make it gluten free
Simply swap out the regular bread flour and baking powder or your favourite gluten free alternatives
I haven’t done this myself, but if you feel so inclined you could try adding things like raisins, chia seeds, hemp seeds, chopped pecans or chopped walnuts.