Tuesday, October 4, 2011

Tasty Tuesday - Pumpkin Scones

It's Fall, which means one important thing - pumpkin baked goods!  Did you see my pumpkin cobbler recipe last year?  I definitely need to make that one again soon!  This weekend I tried a recipe for pumpkin scones.  They were yummy!!

Pumpkin Scones



Ingredients:

For the Scones:
  • 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
  • 1/2 cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg

For the Powdered Sugar Glaze:
  • 1 cup plus 1 tablespoon powdered sugar
  • 2 tablespoons milk
For the Spiced Glaze:

  • 1 cup plus 3 tablespoons powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves

Directions:
1.  Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2.  In a large bowl, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
3.  Add the butter and use a fork or pastry blender to mix until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

4.  In a separate bowl, whisk together the pumpkin, half-and-half and egg.
5.  Fold wet ingredients into dry ingredients. 

6.  Form the dough into a ball. 

7.  Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. 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. 

8.  Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

9.  While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.

10.  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).
Try to resist the temptation to eat them all in one sitting!  

Find more recipe inspiration at Beauty and Bedlam!
Beauty and Bedlam

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