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Mini Pumpkin Scones

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2 Cups Flour
1/3 Cup Light Brown Sugar, packed
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Cinnamon
2 Tsp Pumpkin Pie Spice
1/4 Tsp Salt
1 Stick Unsalted Butter, cubed
1 Large Egg
1/2 Cup Canned Pumpkin Puree (not pie filling)
5-6 Tbsp 2% or Whole Milk, divided
2 Tsp Vanilla Extract
1 Cup Powdered Sugar


  1. Preheat oven to 400 degrees F. Generously brush the scone pan with vegetable shortening.
  2. Add the flour, brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt to a large mixing bowl. Whisk to combine.
  3. Add the cubed butter and use a pastry blender or your hands to blend. The mixture should resemble coarse crumbs.
  4. Add the egg, pumpkin puree, 3 Tbsp milk, and vanilla extract to a separate mixing bowl. Whisk to combine.
  5. Add the dry ingredients to the wet ingredients and stir until the dough is just combine – do not overmix.
  6. Divide the dough evenly between the wells in the pan. Gently press down to form the dough into each well.
  7. Bake for 12-14 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes then remove.
  8. Add the powdered sugar and 2 Tbsp milk to a small bowl. Stir to combine. Add an additional Tbsp of milk to thin out the frosting, if needed. Add to a Ziploc bag and snip of the corner to create a piping bag. Pipe the frosting over the top of the scones. Let sit for about 5 minutes to allow the frosting to set.
  9. Serve immediately and enjoy! Any leftovers should be cooled completely and stored in an airtight container.
Course: Breakfast, Brunch, Meatless, Snack, Treat
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