Oh me, oh my. Debbie over at Homespun Living posted the link to these scones and needing something for dessert the other night, I dug out the ingredients and got to work.
If you love scones and the spices of the cooler seasons like I do, then this is the dessert for you.
According to Wikipedia, a scone is a single serving cake or quick bread, originally hailing from Scotland. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent and are baked on sheet pans. They are often lightly sweetened, are occasionally glazed and as far as I am concerned, are best served with a cup of sweet tea .... I am an English tea drinker ... lots of sugar and cream. If you have never made scones before, they are easier than you think!
Since I do not own a stand mixer, the most difficult part was mixing the dough until it resembled cornmeal but the old pastry cutter and some muscle came in handy.
Pumpkin Scones with Spiced Glaze
For the scones:
Ingredients:
2 cups all purpose flour
1/4 cup plus 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 tablespoon cold butter, cut into 1 inch cubes
1/2 cup pumpkin puree (NOT pumpkin pie filling)
3 tablespoon half-and-half - don't worry if you don't have any on hand ... see my recipe here
1 large egg
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. (I used spray Pam instead of parchment paper as I didn't have any on hand and it turned out fine)
In the bowl of a stand mixer fitted with the paddle attachment (remember I used a pastry cutter instead), 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 one-inch thick circle.
Use a large knife to slice just like a pizza making equal portions.
Place on a prepared baking sheet. Bake for 14 to 16 minutes, or until light brown.
Place on a wire rack to cool.
While the scones are cooling, make the powdered sugar spiced glaze by mixing the powdered sugar, spices and milk together until smooth. When scones are cooled, pour the glaze over the top of each scone. Allow to firm.
Enjoy with a cup of tea, coffee, hot chocolate or spiced apple cider!
Remember to give your loved ones a hug!
1/4 cup plus 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 tablespoon cold butter, cut into 1 inch cubes
1/2 cup pumpkin puree (NOT pumpkin pie filling)
3 tablespoon half-and-half - don't worry if you don't have any on hand ... see my recipe here
1 large egg
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. (I used spray Pam instead of parchment paper as I didn't have any on hand and it turned out fine)
In the bowl of a stand mixer fitted with the paddle attachment (remember I used a pastry cutter instead), 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 one-inch thick circle.
Use a large knife to slice just like a pizza making equal portions.
Place on a prepared baking sheet. Bake for 14 to 16 minutes, or until light brown.
Place on a wire rack to cool.
While the scones are cooling, make the powdered sugar spiced glaze by mixing the powdered sugar, spices and milk together until smooth. When scones are cooled, pour the glaze over the top of each scone. Allow to firm.
Enjoy with a cup of tea, coffee, hot chocolate or spiced apple cider!
Remember to give your loved ones a hug!
