Mini pumpkin scones with brown sugar icing
Author: 
Recipe type: Dessert
Serves: 40
 
Based off this cookie recipe from BHG
Ingredients
  • Scones
  • 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
  • Icing
  • ¼ cup butter
  • ¼ cup packed brown sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla
  • 1½ cups powdered sugar
Instructions
  1. Preheat your oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Squirrelly Minds at http://squirrellyminds.com/2017/10/25/mini-pumpkin-scones-with-brown-sugar-icing/