When Fall rolls around everyone has their favorite local spot to buy Apple Cider Donuts, but my new favorite this year might just be homemade. Nothing beats the taste of a hot, fresh Apple Cider Donut right out of the frying pan. There’s something about […]
Tag: <span>fall breakfast</span>
Rise and shine! Our mouth-watering Cast Iron Breakfast Skillet is a great way to start the day. I’m talking a good old fashioned down home country breakfast with a whole lotta substance. Right from the start I knew this hearty skillet would quickly become a […]
We are smack dab in the middle of Fall and I am absolutely loving it. Give me all the Fall things!!! I want the leaves, and the weather, and the sweaters, and the baking of all things pumpkin of course. Our Pumpkin Scones will give you all the Fall vibes. These cake-like scones make an excellent addition to breakfast or brunch and pair wonderfully with a Pumpkin Spice Latte if I do say so myself. And don’t you dare skimp on that glaze!! It’s sweetness is the perfect compliment to the savory pumpkin flavor. Pumpkin lovers will be all about this one!
Here’s all you’ll need: flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, baking soda, salt, butter, eggs, canned pumpkin, milk, and confectioners’ sugar.
In a large bowl, combine the flour, brown sugar, baking powder, 1-1/2 teaspoons of pumpkin pie spice, cinnamon, baking soda, and salt. Stir with a whisk to combine.
Next using a knife, a fork, or a pastry blender, cut in the butter until it resembles coarse crumbs. Now I absolutely hate having extra tools cluttering up my kitchen drawers. But oh my goodness I wish I would have bought a pastry blender years ago. Seriously you can grab one for like $5. Totally worth it.
Add the egg, pumpkin, and 1/4 cup milk to a separate bowl and whisk it all up! It doesn’t seem like there’s a lot of liquid in this recipe but trust me when I say these Pumpkin Scones will bake up nice and moist. It’ll be love at first bite.
Stir the wet ingredients into the dry ingredients until just moistened. The dough will be sticky! Turn on a lightly floured surface. Continue to knead (about 10 times) until a soft dough forms, soaking up the additional flour as you go.
Press the dough into an 8 inch circle, then cut it into eight wedges. Separate the wedges and spread them out evenly on a parchment lined baking sheet. Parchment paper = not only better baking results but also easier clean up. It’s a win win!! Brush the wedges with the remaining 1/4 cup of milk. Bake in a 400 degree preheated oven for 12-15 minutes or until the pumpkin scones are golden brown.
Remove the scones from the oven and place on wire racks to cool. Cool for 10 minutes. Add the confectioners’ sugar, 1-1/2 Tablespoons of milk, and 1/8 teaspoon pumpkin pie spice to a small mixing bowl. Whisk until a creamy glaze forms. Even the glaze smells nice and pumpkin-y!
Drizzle the glaze over the warm scones to finish. Load ’em up too cause man, that glaze is just delish!!! Pumpkin Scones are best served still slightly warm from the oven. Makes ya feel all wam and cozy on the inside! If you love all things pumpkin then you’ll wanna try our Pumpkin Waffles next!
- 2-1/4 cups all-purpose flour
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold butter (1 stick)
- 1 large eggs
- 3/4 cups canned pumpkin
- 1/2 cup whole milk, divided
- 1 cups confectioners' sugar
- 1-1/2 tablespoons whole milk
- 1/8 teaspoon pumpkin pie spice (just a pinch)
- Step 1 In a large bowl, whisk together the flour, brown sugar, baking powder, 1-1/2 teaspoons of pumpkin pie spice, cinnamon, baking soda, and salt. Cut in the butter until it resembles coarse crumbs.
- Step 2 In a separate bowl, whisk the egg, pumpkin, and 1/4 cup milk.
- Step 3 Stir the wet ingredients into the dry ingredients until just moistened. The dough will be sticky! Turn on a lightly floured surface. Continue to knead (about 10 times) until a soft dough forms.
- Step 4 Line a baking sheet with parchment paper. Press the dough into an 8 inch circle then cut it into eight wedges. Separate the wedges and spread them evenly on the baking sheet. Brush the wedges with the remaining 1/4 cup of milk.
- Step 5 Bake in a 400 degree preheated oven for 12-15 minutes or until golden brown. Remove to a wire rack to cool. Cool for 10 minutes.
- Step 6 Add the confectioners’ sugar, 1-1/2 Tablespoons of milk, and 1/8 teaspoon pumpkin pie spice to a small mixing bowl. Whisk until a creamy glaze forms. Drizzle the glaze over warm scones. Enjoy!
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Ok so I know that every single store has flipped the switch from Halloween to Christmas, but you guys, I’m not done with pumpkin everything season yet! You can take away my pumpkin spice lattes but I’m still gonna celebrate. So this next recipe not […]
T-minus one week until Halloween!!! You know what the two best parts of Halloween are???…….the chocolate and the pumpkins!!! Obvi. So why not combine the two?!? This next recipe does just that. Now typically I love ANY and EVERY pumpkin recipe, but the addition of […]
It’s that time of the year again….my favorite time of the year……Pumpkin EVERYTHING Season!!!!! Last week I celebrated with my very first pumpkin spice latte of the season from Starbucks. I know, I know! Basic white girl….and I’m totally ok with that! I will proudly wear my yoga pants and messy bun and eat all things pumpkin spice from now until Thanksgiving. Who’s with me????? May I suggest that you start with this ahhh-mazing recipe?!? Pumpkin Waffles are the absolute best way to kick off Fall and put you in that pumpkin state of mind. They’re crisp on the outside and perfectly spiced. And not only that but they’re pretty simple to make too. I find that the added touch of homemade whipped cream adds a little something special. So what are you waiting for? Let’s break out the waffle iron cause you’re about to be hooked!!
Here’s all you’ll need: Bisquick, pumpkin pie spice, milk, canned pumpkin, white sugar, vanilla extract, butter, vegetable oil, an egg, heavy cream, maple syrup, pecans and cinnamon to garnish (optional).
Let’s get started! First mix togther the Bisquick, sugar, and pumpkin spice in a large bowl. The pumpkin spice has arrived!!!
Next whisk in the milk, followed by the canned pumpkin and vanilla extract. Mix until combined. Then add in the egg, oil, and melted butter. Continue to whisk until all ingredients are incorporated. In life and in baking, you can’t be afraid to take whisks!
Beat on high for several minutes, until stiff peaks begin to form. I find it helpful to move the beaters in a back and forth motion in the bowl to speed up the thickening process. Don’t forget to scrape the bottom and sides of the bowl as you go. Stiff or firm peaks stand straight up when the beaters are lifted. If you’re working with a five-speed mixer this process can take a little longer. Just keep at it and they will start to develop.
Spray a waffle iron with cooking spray and preheat. Pour a small amount of batter in the tray. This big guy takes close to half a cup of batter (for reference). Close the lid and bake. Most machines will have a timer or light to let you know when the waffle is done. Of course you’ll wanna follow the instructions for your specific waffle machine for this step.
Now comes the fun part! Cover the pumpkin waffles with maple syrup, a generous dollop of that homemade whipped cream, and garnish with a sprinkle of cinnamon and pecans!! OMG!! YOU GUYS!!! Is this not a gourmet Fall breakfast in the comfort of your own home? I really love to make this one for house guests, well, cause I like to show off and it’s always a hit.
What’s your favorite pumpkin inspired thing to eat or drink? If you love this recipe then you’ve gotta try our Chocolate Chip Pumpkin Bread and our Glazed Pumpkin Cookies (our family’s all time FAVORITE pumpkin recipe) too!
Pumpkin Waffles with Maple Whipped Cream
- 2 cups Bisquick (or all purpose baking mix)
- 1 tablespoon white sugar
- 1 teaspoon pumpkin pie spice
- 1 cup milk
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil
- 1 large egg
- 1 cup heavy cream
- 2 tablespoons maple syrup
- pinch of cinnamon and pecans to garnish (optional)
- Step 1 In a large bowl, mix together Bisquick, sugar, and pumpkin spice.
- Step 2 Whisk in the milk, canned pumpkin and vanilla extract. Mix until combined.
- Step 3 Add in the egg, oil, and melted butter. Continue to whisk until all ingredients are incorporated.
- Step 4 In a separate bowl, mix heavy cream and maple syrup with a hand mixer on the lowest setting. Gradually increase the speed in 30 second intervals until on the highest setting. Beat on high for several minutes, until stiff peaks begin to form. Set aside. Refrigerate until ready to use.
- Step 5 Bake waffle batter in a preheated waffle iron according to manufacturer’s directions until golden brown.
- Step 6 Serve warm with maple syrup and whipped cream. Garnish with cinnamon and pecans if desired. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!