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Pumpkin Spice Scones


1/2 cup canned pumpkin or pumpkin puree

3 tablespoons half-and-half (I used heavy cream)

1 large egg

2 cups all-purpose flour

1/4 cup plus 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

Sugar Glaze

1 cup plus 1 tablespoon powdered sugar

2 tablespoons milk

Spiced Glaze

1 cup plus 3 tablespoons powdered sugar

2 tablespoons milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pinch of ground ginger

Pinch of cloves

Preheat oven to 425°F. Spray two baking sheets with nonstick spray or line with parchment paper and set aside.

In a medium bowl, whisk together the pumpkin, half-and-half, and egg. Set aside.

In a large bowl, sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on top. Cut together using a fork or pastry blender until it reaches the consistency of coarse cornmeal (pieces of butter should be no larger than a small pea).

Gradually fold the pumpkin mixture into the flour mixture, using a spatula, wooden spoon, or your hands. Make sure all the dry ingredients have been moistened well.

On a well-floured surface, flatten and form the dough into a 12 inch x 4 inch x 1 inch-thick rectangle.

Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces, then cut each piece into four smaller triangles by making an "X" through them.

Place scones on baking sheet and bake for 13-15 minutes, or until just light brown. Remove to cooling rack and let cool before icing.

To make the powdered sugar glaze, mix all ingredient together, then brush over the tops of cooled scones using a pastry brush.

After the glaze has set (about 10 minutes or so), make the spiced glaze by mixing all ingredients together. Drizzle onto scones (I put mine in a Ziploc bag with the tip cut off).

Let icing set (or not) and enjoy!

Source: Brown-Eyed Baker.  

Printed From: Bakergirl