Tuesday, October 08, 2013

Spiced Pumpkin Scones

 I've been making these scones since last fall, when I first discovered them on this blog, while looking for something fall-themed to bake. I had some extra pumpkin left over from a few other things and I really wanted something different. I am such a big scone fan, because of the bread and cake-like consistency, I knew I had to make them ASAP. Well, needless to say, the recipe has stuck with me and I brought it back out this year when the weather started to cool down!

 They have easily become a favorite and I figured it was time to blog about "my" version. It was Michael's idea this time to put some toffee bits on top of a few of them (you can see the one in the left of the pictures). The toffee bits were pretty good, but I prefer my scones with just the simple spice glaze. But, to each their own!

You should make these today. They are a bit labor intensive, but don't be afraid. Every time I've made them, they come out perfectly. And you can't beat those fall spices mixed with pumpkin. Brings the season right into your home!
Spiced Pumpkin Scones
(adapted from Inspired Taste)

For Scones
2 cups unbleached all-purpose flour
1/3 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 tsp. ground ginger
3/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 cup (1 stick) cold unsalted butter
1/2 cup pumpkin puree
3 tablespoons heavy cream
1 egg
2 tsp. vanilla

For Spiced Glaze
1 cup powdered sugar, sifted
1 tbs. pumpkin puree
1/8 tsp. cloves
1/8 tsp. nutmeg
1/8 tsp. ginger
1/4 tsp. cinnamon
1 to 2 tablespoons heavy cream

  1. Heat oven to 400 degrees Fahrenheit then line a large baking sheet or two small baking sheets with parchment paper (you can also spray with non-stick cooking spray if you do not have parchment paper).
  2. In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt and all the spices together.
  3. Then, cut the cold butter into small cubes. Add butter to flour mixture then use a pastry cutter to “cut” the butter into the flour mixture – this should take about 5 minutes by hand. By the end, the mixture should look like coarse cornmeal or crumbs. (You could also use a food processor for this – if using, add flour mixture to bowl of a food processor then add the cold butter cubes. Pulse three to four times until the mixture looks like coarse cornmeal or crumbs).
  4. Now, in another medium bowl, whisk together the pumpkin puree, heavy cream, vanilla extract and egg until blended. Stir pumpkin mixture into flour and butter mixture with a spoon just until a soft dough forms.
  5. Transfer the dough to a floured surface then knead it three to four times until it comes together. Then, use a rolling pin to roll the dough into a 10 inch by 7 inch rectangle. Use a knife or pizza cutter to cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Now, cut each rectangle into two triangles.
  6. Transfer scones to the prepared baking sheets then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack to cool completely.
  7. While scones are cooling, make the glaze. Combine sifted powdered sugar, pumpkin puree, spices, and then add heavy cream. Stir and check consistency. Glaze should be thin enough that it will slowly drizzle back into the bowl when picked up with a spoon. 
  8. Drizzle onto top of scones or dip scones into glaze. Wait about 15 minutes until the glaze has set then enjoy!
Yields 16 scones

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