These delicious Pumpkin Scones with Cinnamon Sugar Glaze are the perfect Thanksgiving breakfast!
Hello, I’m Cristina from I Say Nomato, and Happy Thanksgiving!
No, you’re not crazy. This coming weekend is Canadian Thanksgiving, which is almost exactly like American Thanksgiving, just without the funny hats. I don’t complain though, it just means I have an excuse to pin delicious Thanksgiving food for even longer!
And really, what is more ‘Thanksgiving’ than pumpkin? It’s so versatile. There’s the classic Pumpkin Pie, pumpkin custards, soups… and now these scones.
They’re so easy to throw together, you’ll want them every morning! Adapted from my dear friends, Rombauer, Rombauer and Becker (HA! I wish!) and the Joy of Cooking, these scones are incredibly simple.
First, sift together your dry ingredients, the flour, baking powder, sugar and salt.
Then cut your cold butter into the dry ingredients until only pea-sized pieces remain.
In a small bowl, beat your two eggs. Add your pumpkin and heavy cream, and dump them into a well in the centre of your dry ingredients. You want to handle it as little as possible. The more you do, the tougher it will be, so you want to fold the wet ingredients with the dry as effectively as possible from the outside in.
Dump onto a floured surface, and pat it flat, about an inch thick.
Cut into classic wedges, or whatever you would like!
Bake in the oven until brown on the outside. Don’t be weirded out by the bubbles at the bottom as it’s baking, those will stop when it’s all baked through!
Let cool for at least 10 minutes. In a small bowl, mix your sugar, milk and cinnamon. Dribble over your scones. Oooooh mama.
These are amazing. They’re not too sweet, with that punch of pumpkin that will really get you in the Thanksgiving mood! They’re amazing with tea, coffee, or all on their own.
The outside will have just that little bit of crispness, the inside soft and moist… deeelicious!
Happy Thanksgiving!
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