Post by @lilydavyy

These were the FLAKIEST and most buttery scones I’ve ever had😌😌🤎 Make sure to leave pockets of butter, it’s what causes the flaky layers! 2¼ cups (280g) all-purpose flour, spooned & leveled or weighed (don't pack it in) 2 tsp baking powder %2 tsp salt 2 tsp pumpkin spice % tsp cinnamon Pinch of nutmeg ¼ cup (50g) brown sugar, packed 3 tbsp (38g) granulated sugar ½ cup (113g) cold unsalted butter, cubed ½ cup (120g) pumpkin puree (not pumpkin pie filling) ¼ cup (60g) cold heavy cream 1 egg 1/2 tsp vanilla bean paste or extract + extra heavy cream, for brushing the tops Icing: 1 cup (120g) powdered sugar ~2 tbsp heavy cream (adjust for desired consistency) 1 tsp vanilla *for pumpkin drizzle, add about 2 tbs pumpkin puree to some of the icing Instructions: Whisk together flour, baking powder, salt, spices, and sugars. Cut in the cold butter until the mix looks like coarse crumbs. Whisk together pumpkin, heavy cream, egg, and vanilla. Add the wet ingredients to the dry and mix very gently, until just combined, don't overwork it. If the dough is super sticky, gently add one more tablespoon of flour. On a lightly floured surface, press the dough into a 6-7" circle. Cut into 8 wedges then chill for 15-20 minutes. Preheat the oven to 400°F. After chilling, place the scones on a parchment lined baking sheet and brush the tops with heavy cream. Bake 16-20 minutes until edges are golden and centers are set but soft. Cool completely. Dip the tops in thick icing, let it set a little, then drizzle pumpkin spice glaze over the top. Enjoy! Recipe from: @audreybakes #pumpkinspice #pumpkinrecipes #EasyRecipe #cozybaking #baking