Alice's tea cup pumpkin scones

• Vegetarian

• Produce

  • 1/4 cup Ginger, ground
  • 1 cup Pumpkin puree

• Condiments

  • 1/2 tsp Lemon juice, Fresh Squeezed

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, firmly packed light
  • 1/4 cup Cinnamon, ground
  • 1 tsp Salt
  • 1/3 cup Sugar
  • 2 tbsp Vanilla extract, pure

• Dairy

  • 3 4 cup unsalted butter (1 1/2 sticks, Unsalted
  • 1 cup Butter, unsalted
  • 1 1/4 cup Buttermilk
  • 1/2 cup Heavy cream

Found on bakelovegive.com

Ingredients

• 3 cups all-purpose flour
• ⅓ cup sugar
• ½ teaspoon baking soda
• 2½ teaspoons baking powder
• ¾ teaspoon salt
• ¼ cup ground ginger
• ¼ cup ground cinnamon
• ¾ cup unsalted butter (1½ sticks), cut into small cubes
• 1¼ cup buttermilk
• 1 cup pumpkin puree
• 2 tablespoons pure vanilla extract
• 1 cup unsalted butter (2 sticks)
• 1 cup firmly packed light brown sugar
• ½ teaspoon fresh squeezed lemon juice
• ¼ teaspoon salt
• ½ cup heavy cream

Directions

• Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
• In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, ginger and cinnamon.
• Using a pastry cutter, two forks or your hands, work the butter into the dry ingredients until a loose crumb is formed.
• Create a well in the center of your crumb mixture and add the buttermilk, pumpkin and vanilla extract. Use your hands to mix all ingredients until fully incorporated; do not knead.
• When a wet dough is formed, turn onto a lightly floured surface and gently pat to about 1½ inches thick.Cut rounds using a 3 inch biscuit cutter and place onto lined baking sheet. Combine scraps, gently pat and repeat cutting until all dough is used.
• Bake scones at 425 degrees Fahrenheit for 12 minutes until tops are lightly browned.
• While scones are baking, combine butter, brown sugar, lemon juice and salt in a small saucepan over medium heat. Stir until smooth and bring to a boil. Once mixture comes to a boil, reduce heat to low, add cream and whisk for an additional 5 minutes until sauce has thickened. Remove from heat and use to glaze scones.
• Once baked, dip tops of each scone into glaze and return to baking sheet. For a thicker glaze, dip scones a second time a few minutes after the first glaze. Serve warm.