All Things Mini and Mini Pumpkin Scones

Who doesn’t love the miniature version of something?

Mini is wonderful. Mini is perfect. Mini is… mini!

Full size horses? Neiiiggghhh. Neeeeiiiggghhh.

Mini horses (a la Li’l Sebastian from Parks & Rec)? Infinitely better in my opinion.

Regular golf? I shouldn’t be allowed near a golf course. Ever. Not even if I am just the caddy or a spectator in plaid shorts and a visor.

Mini golf? Yes, please. Get ready to be impressed by just how many swings it takes me to get past the first windmill, pond, or hill. It’s going to be a while, a long while, and about 40 swings per hole.

Regular candy bars? I don’t know. It seems like a caloric commitment, especially when I realize I’ve got to go for a five mile run after consuming a few bites.

Mini candy bars? Sure! I’ll take 12. After all, they are so very small they surely can’t be bad for you. Wink. Wink. Wink.

Full-size children? Very cute. Very, very cute.

Mini little newborn babies? The cutest. The absolute cutest.

Full scones? Hard to beat.

Mini scones? Signed, sealed, delivered. I’m yours.

Miniature Pumpkin Scones
Source: WeHeartFood and Bespangled Jewelry
Printable Recipe

For the scones:
2C AP flour
1T baking powder
1/2tsp salt
1 1/2tsp pumpkin pie spice
6T butter, cubed
1/4C +3T brown sugar, packed
1tsp vanilla
3T half&half (or milk)
1 egg
1/2C pumpkin puree

For the Regular Icing:
1C powdered sugar
1-2T milk

For the Spiced Icing:
1C powdered sugar
1-2T milk
1tsp pumpkin pie spice

Preheat oven to 425. Line a baking sheet with parchment paper.
In a bowl, combine flour, baking powder, salt, and pumpkin pie spice.
Add butter to flour mixture . Cut butter into flour mixture, until butter is incorporated – Mixture will be kind of clumpy/lumpy with small specks of butter.
In a separate bowl, combine brown sugar, vanilla, milk (or half&half) and pumpkin puree.
Add wet ingredients to dry ingredients. Stir until just combined. DO NOT OVERMIX.
Transfer dough to flat surface that has been lightly dusted with flour. Using flour to avoid sticking, flatten dough into a 12inch by 4inch rectangle.
Using a sharp knife, cut into 24 triangles.  Basically you cut the rectangle in half (lengthwise). Then in 3rds (short wise). Then cut each of the 6 squares into 4 triangles (by making an x). Make sense? I didn’t think so.  Use this diagram, then laugh at how terrible this diagram is:

Place scones on baking sheet. Bake for 15 minutes.
Allow to cool on wire rack.
To make icing: combine powdered sugar (and spice if making spiced icing). Slowly add milk, a little at a time, until icing is desired consistency. Top each scone with a drizzle of icing or be fancy and do both types of icing. Or be like me and eat half of the scones without icing because you can’t wait for them to cool.
Enjoy.

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2 thoughts on “All Things Mini and Mini Pumpkin Scones

  1. Yum – but too complex for me – I need simple – my brain can’t do complex after dealing with kids all day – although I have yet to put milk in the pantry and cereal in the fridge – haha!!

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