Oh my word.
Those are the only words I have after one bite of these scones.
These are hands down the most amazing scones I have ever tasted. You know what the best part is? With Starbucks Coffee scones, A: You have to wait until October to have one, and B: Their scones may taste good, but they are stuffed with refined sugar and other unhealthy ingredients. MINE on the other hand you can have year-round (Which I definitely plan on doing!) and they are easy, delicious AND healthy! Yum. Scones are definitely my favorite kind of breakfast food. What are yours? Link your favorite breakfast recipes in the comments below!
• 1 cup canned pumpkin puree
• 1/2 cup honey
• 1/3 cup milk
• 2 eggs
• 3-1/2 cups whole wheat flour
• 3/4 cup butter
• 1-1/2 tablespoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 recipe Honey Icing (http://wholeandheavenlyoven.com/2013/01/11/honey-icing/)
• 1 pinch each ground cinnamon, ginger, cloves, and nutmeg
1. Preheat oven to 425 F. Line two baking sheets with parchment paper and set aside.
2. In a large bowl, beat pumpkin, honey, milk, and eggs. Set aside.
3. Place flour in a medium bowl. Cut in butter until crumbly. Add baking powder, salt, and spices. Add flour mixture to pumpkin mixture and stir until a ball of dough forms.
4. On a floured surface, roll dough out to 1-1/2 in thickness. Cut dough out with a biscuit cutter or shaped cookie cutters. Place cut-outs on prepared baking sheets. Bake in preheated oven 14 minutes or until golden brown. Cool scones on wire cooling rack 5 minutes.
5. While scones are cooling prepare the icing: In a small bowl, whisk prepared icing and spices. Drizzle over scones. Cool an additional 5 minutes then serve warm.
Yield: About 1 dozen scones
Store un-iced scones in an airtight container up to 2 days. Use the same day after icing.