Mini Pumpkin Scones

Pumpkin Scones

I had a request from a friend for some tiny scones. She is planning a tea party for her niece and some other family and friends. I posted this recipe last year, but it is worth a re-post. These scones are easy to make and not only great for breakfast and tea parties- they make a fun base for shortcakes.  Once baked, they are drizzled with a vanilla glaze and then a cinnamon glaze.  The scones are slightly crisp on the outside, but tender and delicate on the inside. By making the scones smaller, I actually got 4 dozen from this recipe. I rolled them out- I have just used an ice scream scoop in the past. I used a 1-inch biscuit cutter. They came out so cute. You can of course, make them larger. I have included directions for both.

Mini Pumpkin Scones

4 c. all purpose flour

1/2 c. sugar

1 T. baking powder

1 t. each salt, cinnamon, allspice, nutmeg and ginger

1/2 t. cloves

1 1/2 sticks cold butter

1 c. cooked pumpkin or winter squash

3 oz. milk

2 eggs

Vanilla glaze

2 c. powdered sugar

1 t. vanilla

4-6 T. milk

Cinnamon Glaze

2 c. powdered sugar

2 t. cinnamon

4 T. milk

Preheat oven to 400. Lightly grease 2 baking sheets or line them with parchment paper. Set aside. Combine flour with sugar, baking powder and spices and stir to blend. Cut in butter until the mixture looks like coarse crumbs. Combine pumpkin or squash with the milk and eggs and stir into the flour mixture. Stir until well mixed. Dough should be just a little sticky. For the standard scones: Use an ice cream scoop to scoop dough onto the prepared baking sheets- leaving a couple of inches between them. Hint: If you spray a little non-stick spray on the cookie scoop first the dough will pop out easier.  Bake for 15 minutes or until scones are browned on the bottom and just getting golden on the top. If you want to put both baking sheets in the oven at the same time- switch them half way through the baking time and allow a few extra minutes. Remove scones to cooling rack.Meanwhile make both glazes by combining ingredients and stirring until smooth. Drizzle with the vanilla glaze while still warm and allow scones to cool and glaze to harden before drizzling with the cinnamon glaze. Makes about 20-30 depending on the size of the scoop you use.

For the mini version. After the dough is made place a little flour on a work surface and toll the dough about an inch thick. Dough is sticky, so roll gently and don’t use too much pressure. Cut out dough and place scones on prepared baking sheet- they can be pretty close together. I got 24 on each baking sheet. Re roll scraps and continue to cut out scones. I ended up with 48. For the smaller scones I baked them at 375 degrees for about 12 minutes.