Pumpkin Scones

Totally embracing my basic side here and fully admitting my obsession with all things pumpkin. In the past couple of weeks alone, I’ve made pumpkin cream cheese muffins, pumpkin snickerdoodles, pumpkin spice syrup, and, mostly recently- these breakfast delights. This is the most moist, flavorful scone recipe I think I’ve ever encountered, and it doesn’t even require the typical cup of heavy cream for the dough. Definitely a bit more fancy than my standard scone recipe as well- I mean, there are TWO glazes involved. A little more time consuming as well, but I promise you… Totally worth it!

Ingredients:

For the scones:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 tbsp granulated sugar
  • 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
  • 1/2 cup + 1 tbsp canned pumpkin puree, chilled (don’t chill in can)
  • 3 1/2 tbsp buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 1 tbsp half and half

For the glaze:

  • 1 cup powdered sugar
  • 2 tbsp half and half, then more as needed

For the pumpkin icing:

  • 3/4 cup powdered sugar
  • 1 tbsp pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1 tbsp half and half

Directions:

Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment. In the bowl of your food processor, briefly whisk together the flour, baking powder, baking soda, salt, connamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until just combined. Add butter and pulse a few times to cut the butter into the mixture (alternately, whisk the previous ingredients together in a large bowl and cut butter in with a pastry cutter). Move mixture to a large bowl and make a small well in the center.  

 

In a small bowl, whisk together the pumpkin purée, buttermilk, egg, vanilla, honey, and half and half.  

 
Add the wet ingredients to the dry and stir together a few times with a wooden spoon…

 
Then knead in the bowl a few times with clean, well-floured hands. Move dough to a well floured work surface and work into about an 8 inch round.  

 
Hey, art has never been my strong suit, guys. It ain’t pretty, but it’ll work. 

Use a sharp knife (you may have to flour the edge some- this dough is sticky!) and cut into 8 triangles. Transfer to your prepared baking sheet and brush the tops with some half and half…  

 
Then pop ’em in the oven for 11-14 minutes, until lightly golden and a toothpick inserted comes out clean. Put some wax paper or paper towel under a wire rack and transfer to the rack to cool. 

While the scones are cooling, whip up your glaze. In a small bowl, whisk together the powdered sugar and half and half until just thin enough to spread (it should still be pretty thick). Spoon into cooled scones (use all of it!) and spread evenly along top.  

 
In the same bowl as the plain glaze, whisk together all of the ingredients for the pumpkin glaze (this will be much thinner consistency). Transfer to a pastry bag, snip the corner off, and drizzle over the tops of the scones.  

 
Allow icings to set before serving, preferably with a hot cup of coffee. Best served day of, but we still found them quite tasty after storing for a day in an airtight container. Enjoy this lovely taste of fall, readers! 😊🍁🍂  

 Recipe from Cooking Classy.

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