Friday, September 27, 2013

Pumpkin Friday: Pumpkin Scones

Last year I started a new tradition.  On the first day of fall (September 21st) I made a pumpkin recipe.  Last year it happened to land on a Friday.  So every Friday I would make a pumpkin treat.  (I think I stopped once Thanksgiving came around).  Braden LOVES pumpkin (who doesn't?), he loved this new tradition.  And of course I had to continue it this year.
With my busy schedule I am going to try my hardest and make a pumpkin recipe once a week and post  a recipe every Friday.
For the first post (that I DID make on September 21st), here is the recipe for some Pumpkin Scones.
If you're like me, I always thought that scones were super hard to make.  I don't know if I made that up or if this was just a really easy recipe.  But scones, at least these ones, are not hard to make.  It was actually really fun!  And sooooooooo yummy!
Also, be prepared to drink A LOT of milk with these, because they are pretty sweet :)


INGREDIENTS:
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:
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. 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.
3. 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.
4. 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.
5. 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).
Recipe Note: you can freeze unbaked scones and enjoy hot from the oven scones any day of the week. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziplock freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.

1 comment:

  1. It sounds hard to me, probably because I never bake haha. My problem is I have to convert everything to the metric system on top of baking :/

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