See Recipe Below
Photo Credit |
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:
Preheat the oven to 425
degrees F. Line a baking sheet with parchment paper; set aside.
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.
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.
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.
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 ziploc 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.
Adapted From http://sweetpeaskitchen.com/2010/09/pumpkin-scones/
No comments:
Post a Comment