These double-glazed pumpkin scones are, if I may say so myself, delicious, and they’re something I’m super proud of.
They’re full of flavor and the double glaze of regular icing and pumpkin spice icing takes them to the next level. Scones might seem intimidating, but if you’ve never made them before, I think you’ll find they’re way easier to make than you might think! And dare I say, these taste 20x better than Starbucks pumpkin scones… Yep, I said it!
The key for making great scones is cutting the butter into them properly. I use this pastry cutter, and here’s a handy article with tips for cutting butter into flour using either a pastry cutter, knives, or a food processor: http://www.goodlifeeats.com/kitchen-tip-trick-for-cutting-butter-into-flour/. (Make sure your butter is always cold when you’re cutting it into flour!)
Scones are usually pretty easy to tell when they’re cooked. They’ll look firm but not overly hard, and they just look “set.” I let them cool on the counter for a few minutes after they come out, but it’s nice for them to still be warm when you add the glaze because it helps it go on smoothly.
Scones are usually best right out of the oven, or consumed within a day or two. You can keep them in an air-tight container on the counter, but after about a day, it’s best to keep them in the fridge. You can also store your scone dough in the freezer if you just want to make a few at a time!
Hope you love them!
xo - C
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