Recipe – Pumpkin Scones

So I might have mentioned before how much I LOVE pumpkin…

I had some leftover canned pumpkin from the Pumpkin Chocolate Chip Cookies (from yesterday’s post), and Pinterest showed me… PUMPKIN SCONES. I love scones. So I had to make them. These are from Sweet Pea’s Kitchen, and I made them on September 21, 2012.

 

Pumpkin Scones

For the Scones:
2 cups all-purpose flour
1/4 cup and 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 tablespoon powdered sugar
2 tablespoons milk

For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.
While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Read more at http://sweetpeaskitchen.com/2010/09/pumpkin-scones/#eHCIbOPw9KY37R8O.99

 

This makes 12 scones, and five of us (including 2 picky toddlers) ate them for breakfast in one day. They were a BIG hit! I had never made scones before and was a bit intimidated because someone had told me scones were difficult, but these were not that hard and turned out great. I would definitely make them again. Yummy!

pumpkin-scones

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