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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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10/13/2010

Pumpkin Scones

I had about 1/2 a cup left over canned pumpkin from making the cinnamon rolls.  So I went in search of another breakfast item that I could make.  I settled on Pumpkin Scones and they are from that "other" coffee shop, the one that I will not go to, because...well I am a Dunkie's kind of gal.  Anyway I made these, but they were way to sticky.

2 cups all-purpose flour (I had to knead in about 1/2 to 3/4 cup more flour)
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (use fresh please...)
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold unsalted butter
1/2 cup canned pumpkin
3 tablespoons half-and-half (didn't have any so I used light cream)
1 large egg

Powderered Sugar Glaze
1 cup powdered sugar
2 tablespoons whole milk

Spiced Glaze
1 cup powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (again..use fresh please)
1 pinch ginger
1 pinch ground cloves

TO MAKE THE SCONES:

Preheat oven to 425 degrees F. Lightly spray a baking sheet or line with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a food processor, pulse butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet. (These a HUGE and I really should have cut them smaller, no wonder people have portion distortion)

Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

TO MAKE THE PLAIN GLAZE:

Mix the powdered sugar and 2 tbsp milk together until smooth.

When scones are cool, use the back of a spoon to paint plain glaze over the top of each scone.

As the white glaze dries, make your spiced glaze:

Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A ziplock bag works great for this.  I mixed it right in the bag until smooth then snipped off a corner.

I must say the scones are HUGE!!! I should have cut them even smaller.

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