Saturday morning I woke up at 8:00 am, just so I could make these scones for a pot lunch brunch I was attending later that morning.

I had never realized that scones were quite that easy to make.

I tried a pumpkin scone at Starbucks, and loved it so much, I wanted to recreate the recipe myself.

Scones are so delicious when they are just taken out of the oven. Next time, I want to try making cranberry and white chocolate.

Pumpkin Spice Scones {adapted from  Taste of Home Magazine}

Ingredients

4 1/2 cups all-purpose flour
1/2 cup brown sugar
4 tsp baking powder
1/2 tsp baking soda
3 tsp pumpkin pie spice
1 tsp ground cinnamon
1 cup cold butter
2 eggs
1 1/4 cups canned pumpkin
3/4 cup milk, separated
2 cups powdered sugar
3 tbsp milk
1/4 tsp vanilla

Directions

1. Preheat oven to 400 F.

2. In a large bowl combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and cinnamon. Next, cut in the butter (you can use your hands), until the mixture is coarse and crumbly.

3. In a separate bowl whisk the eggs, pumpkin and 1/2 cup milk. Add the wet ingredients to the dry. Mix until everything is coated. Do not overmix.

4. Transfer the dough to a floured surface and knead until the dough holds its shape. Separate the dough into 2 balls. Flatten the dough into a pancake shape and cut 8 triangles (cut the dough like a pizza).

5. Place the 16 triangles on a baking sheet and brush with the remaining milk. Bake for 15 minutes.

6. While the scones are baking, prepare the glaze. Mix all 3 ingredients in a bowl. Once the scones are done, let cool on a wire rack. Drizzle the glaze and serve warm.