Fifteen minutes, give or take a couple.
Warm from the oven… pumpkin scones.
I almost didn’t post this recipe.
A recipe with 3 simple ingredients.
It began as a mistake… and an opportunity.
Millions of us love Starbuck’s Pumpkin Scones, or anyone’s pumpkin scones for that matter.
I am one of those millions.
I accidently purchased Libby’s Easy Pumpkin Pie Mix instead of Libby’s 100% Pure Pumpkin a few weeks ago.
And I was really wanting a pumpkin scone.
Thus, the experiment. And it worked. Very well!
It’s not exactly like homemade — but they are really good.
I don’t usually make much of anything with a boxed mix — but it’s incredibly quick and easy — and in 15 minutes or less, you can have a pumpkin scone… and a couple extras to spare.
1 box Fisher Original Fair Scones
1/2 cup pumpkin pie mix
1/2 cup water
1 cup powdered sugar
1/4 teaspoon pie spice blend
2 tablespoons milk
To a medium mixing bowl, add contents of scone mix, 1/2 cup pumpkin pie mix and about 1/2 cup water. A little more, a little less depending on texture.
Mix until it comes together.
Knead 5-6 times in the mixing bowl.
Transfer to a parchment-lined baking sheet. Pat into a rectangular shape. With a knife, cut scone dough first in half horizontally and then each half into 4 triangular shapes. Dough will be slightly sticky.
Separate on the baking sheet about 2-inches apart.
Bake in 425-degree oven for about 10 minutes.
While the scones are baking, prepare the glaze. Adjusting the milk to thin or thicken as desired.
Allow the scones to cool about 10 minutes before glazing.