Monday, April 14, 2014

Pumpkin Scones

Until recently, I hadn't made scones before. I'm not sure why, because they're such a fun treat to have with a cup of coffee or tea. I had one more can of pumpkin puree left in my pantry, so I decided to make these pumpkin scones. They turned out well, and I would definitely make them again. 

Pumpkin Scones
Yields 6 large scones, or 12 small scones


For the Scones:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup sugar
3 tbsp light brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
6 tbsp cold, unsalted butter (cut into small cubes)
1/2 cup pumpkin puree (don't skimp on the quality - I always use Libby's brand)
1 large egg
4 tbsp half and half

For the Glaze: 
1 cup + 2 tbsp powdered sugar
4 tsp milk

For the Spiced Glaze: 
1/2 cup + 2 tbsp powdered sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
2 tsp milk


For the Scones: 
1. Place oven rack in middle position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, both sugars, cinnamon, nutmeg and ginger.
3. Add in the cold butter. Using 2 forks, cut the butter into the flour mixture until it is even distributed and no large lumps remain
4. In a small bowl, combine pumpkin puree, egg and half-and-half. Pour into flour mixture and fold to combine. Form the dough into a ball.
5. On a lightly floured surface, pat the dough into a long rectangle, about 4x13 inches and 1 inch thick. Using a sharp knife, cut the dough into 3 equal pieces. Cut each of those pieces once, on the diagonal, to make two triangles. Do the same for the remaining pieces. You will end up with 6 large scones. For the smaller scones, cut the long rectangle in half horizontally, and then follow the same steps as listed above.
6. Place the cut pieces of dough onto the prepared baking sheet, leaving about 1 inch of space around each scone. Bake 14-16 minutes, or until golden brown. Place on a cooling rack when removed from the oven.

For the Glaze: 
In a small bowl, whisk together the powdered sugar and milk until smooth. Using a pastry brush, paint the glaze onto the cooled scones. Allow to dry for about 5-10 min. before topping with the spiced glaze.

For the Spiced Glaze: 
In a small bowl, whisk together powdered sugar, cinnamon and nutmeg. Whisk in the milk until smooth. Drizzle the glaze on top of the first glaze.

You can eat these warm, room temperature or straight out of the refrigerator, depending on your personal preference. Enjoy!

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