Pumpkin Scones

I really love scones. I don't make them nearly often enough. Normally this is my special treat on work trips.  Lattes and scones.  It puts me in a good mood.

Since pumpkin season has begun, I wanted to make pumpkin scones.  I put it off because they seemed more complicated than any other pumpkin item on the list. 

Well last weekend with the power back on I decided scones would be my baking project.

These came together so quickly and made me think I was a little crazy for ever thinking scones were complicated. I think it is the butter step.  I broke up the cold butter with a pastry cutter since I don't have a large food processor to do the job.

The recipe calls for two glazes but that seems a but too decadent so I left out the plain glaze and just drizzled with some spiced glaze.

I think these are going on the list for Thanksgiving breakfast. You can freeze the cut scones ahead of time and then plop them on the cookie sheet in the morning for baking.

Now I am thinking about the other scones I would like to bake up. Cinnamon chip is right at the top of the list.

Pumpkin Scones

by Emily Morris, Recipe Girl

Prep Time: 30 minutes

Cook Time: 15 minutes

Keywords: bake breakfast pumpkin

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Ingredients (6 scones)

SCONES:

• 2 cups all-purpose flour
• 3/4 cup granulated white 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
• 1/2 cup canned pure (unsweetened) pumpkin
• 3 tablespoons half and half cream
• 1 large egg
• 6 tablespoons cold butter, cut into cubes

SPICED ICING:

• 3/4 cup powdered sugar (sifted)
• 1 to 2 tablespoons milk (any kind)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• pinch of ground ginger
• pinch of ground cloves

Instructions

Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.

In a large bowl, whisk together dry ingredients (through ginger).

In a separate bowl, whisk together pumpkin, half and half and egg.

Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).

Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky... just go ahead and sprinkle a little more flour into the dough until it's easier to handle. Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.

Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.

When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone.

Prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone and allow the icing to dry before serving.

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