Friday, October 7, 2016

Pumpkin Scones

Don mentioned more than once in the past couple of weeks that he was disappointed the Starbucks did not have their usual fall pumpkin scones when he stopped in. So I went on a search for a pumpkin scone recipe. I found several websites that even had Starbucks copycat recipes. I adapted this one from Damn Delicious which looks like a great place to find more good recipes. I didn't eat one of these scones, but Peter and four of his friends stopped by before the Indians game today and they each had one and raved about them. Don will get his when he comes home with a Tribe win tonight.

This recipe has many more ingredients than my usual five, and it made a huge mess in my kitchen, but I think it was worth it.

Pumpkin Scones

2 c. flour
1/3 c. brown sugar, packed
1 t. cinnamon
1 t. baking powder
3/4 t. ground cloves
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. baking soda
1/4 t. salt
1/2 c. unsalted butter, cut into cubes
1/2 c. pumpkin puree
3 T. milk
1 large egg
2 t. vanilla

For the Glaze: 1 c. confectioner's sugar, 2 T. milk

For the Spiced Glaze: 1 c. confectioner's sugar, 1/4 t. cinnamon, 1/4 t. ground cloves, 1/4 t. ground ginger, pinch of nutmeg, 2 T. milk

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone mat.
In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using pastry blender or fingers to work butter into dry ingredients until it resembles course crumbs.

In another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a large spoon or spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll dough into a 10 x 7 inch rectangle, about 1-inch thick. Using a large knife or pizza cutter, cut rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each rectangle into two triangles, making 8 triangles. (Nice geometry lesson here).

Place scones on prepared baking sheet. Place into oven and bake for 10-12 minutes or until a tester inserted in the center comes out clean.

To make the glaze, combine confectioner's sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine all spiced glaze ingredients and whisk until smooth.

When scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.

Allow glazes to set before serving.

Now if you noticed, I used a scone pan. No need to have taken geometry. All you have to do is divide your dough into 8 equal pieces and press them into the pan. I set the oven to 375 degrees and baked the scones for 20 minutes because that is what it recommended on the blueberry scone recipe that came with the pan. Turned out just fine. Don't forget to grease the scone pan first.

1 comment:

  1. Those look yummy! I hope Don enjoys his pumpkin scone.