- 1 C. all purpose flour
- 1 C. cake flour
- 1 1/2 t. baking powder
- 1/2 t. salt
- 1.5 tsp. pumpkin pie spice
- 6 T. unsalted butter
- 1/2 C. cinnamon chips
- 1/3 C. pumpkin puree
- 1/3 C. sour cream
- 6 T. brown sugar
- 1 t. vanilla
1. Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper. Cut the butter into small pieces, put it in a small bowl and put it back in the fridge. In a medium bowl, combine both flours, baking powder, salt, and spice. Whisk together well. Place bowl in freezer.
2. In another bowl, combine pumpkin, sour cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer. Take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the cinnamon chips.
3. Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a spatula until just moistened. Turn the mixture out onto the counter and push the pile together with your hands. Knead it just a couple of times until it comes together, but don’t knead it too much or the dough will get too sticky and you’ll lose the flaky pastry layers.
4. Pat the dough out into a rough rectangle, 3/4 to 1 inch thick. (My picture is a circle because I messed up first)… Cut into 8 rectangular pieces. Cut each of these in half on the diagonal forming two triangle pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 9 minutes at 425 degrees. They should be light brown on the bottom; the tops will darken as they cool.
Cream Cheese Icing
- 2 TBLS milk (I used 1% at least. Don’t go skim)
- 1-2 oz. cream cheese
- 1 C. powdered sugar
- Dash of Cinnamon
- Squirt of Honey
- Put milk and cream cheese in a small bowl. Microwave for 10-20 sec., or until cream cheese can be whisked with milk into a smooth mixture.
- Gradually whisk in the cup of powdered sugar (sifted probably leaves less lumps, but I was lazy.)
- Add cinnamon and honey to taste.
- Spoon into a piping bag or Ziploc bag, cut the tip, and make pretty designs. Or if lazy, drizzle with your whisk or spoon.
Tasty, flaky, bursting of spice and pumpkin, I love these mini scones. They aren’t too sweet and perfect with tea or coffee.