I had fresh pumpkin puree begging to be used. Pumpkin scones were always something I’ve wanted to make and knew the puree would be perfect for them. I found the pumpkin scones on Brown Eyed Baker. The spiced glaze is what really attracted me to it and I must admit, that is what makes the scone really shine. When I was making the dough I found it was pretty soft, softer than most scone doughs. I added a bit more flour to them as I was patting them out and that helped. They turned out fabulous, there was the right amount of spices to bring out the pumpkin flavor. I’ve been enjoying these with a nice cup of tea or coffee.
- 2 cups all-purpose flour
- 7 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 6 Tablespoons cold butter
- ½ cup fresh or canned pumpkin
- 3 Tablespoons half-and-half
- 1 large egg
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.
- 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 it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, 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.
- 1 cup plus 3 Tablespoons powdered sugar
- 2 Tablespoons milk
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
Mix all the ingredients together. Drizzle over each scone and allow the icing to dry before serving (about an hour).
Source: Brown Eyed Baker