This morning my friend Mary Poppins shared this recipe for pumpkin scones. I haven’t made it yet, but believe me I will, so I don’t have any pictures or comments on it. After I make them I’ll do another post… For now, I’ll share the recipe so you can make them.
Thank you Mary Poppins!!
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 powdered sugar
2 Tablespoons milk
For the Spiced Glaze:
1 cup plus 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 400 degrees F.
Line a baking sheet with parchment paper; set aside.
(You can mix by hand and cut in the butter if you don’t have a mixer)
Also, If you don’t have all the separate spices you can substitute with pumpkin pie spice instead)
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. 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, 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). (You can put this in a baggie, snip the corner and drizzled that way or put in plastic sqeeze bottle with tip