Wednesday, October 26, 2011

31 Days of Pumpkin: Day 26

Yes They're All Ours:31 Days

My friend, Kristi C., sent me this recipe around the first of October, and I finally tackled it, much to the delight of my family!!  I've never made scones before, and they were very yummy, but took a bit more effort than many of the recipes I've featured here.

Pumpkin Scones

2 cups all-purpose flour
7 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
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg
6 Tablespoons cold butter

Plain Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tablespoons whole milk

Spiced Icing:
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves

  • Preheat oven to 425 degrees F.
  • Combine flour, sugar, baking powder, salt cinnamon, nutmeg, cloves, and ginger in a large bowl.
  • In a separate smaller bowl, whisk together pumpkin, half-and-half and eggs.
  • Cut butter into cubes then add to dry ingredients.  Use a pastry knife or fork to combine butter with dry ingredients.  Continue mixing until no chunks of butter are visible.  You can also use a food processor -- Pulse butter into dry ingredients until it is the texture of cornmeal or coarse sand.  (If you have a food processor, this is the easiest method!)
  • Fold wet ingredients into dry ingredients, then form the dough into a ball.  Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9 inches long and 3 inches wide.  Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions.  Cut those three slices diagonally so that you have 6 triangular slices of dough.
  • Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper.  Scones should begin to turn light brown.
  • While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed.  Mix until smooth.
  • When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.
  • As that white glaze firms up, prepare spiced icing by combining ingredients in a medium bowl with an electric mixer on medium speed.  Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour).  A squirt bottle works great for this, or you can drizzle with a whisk.  
  • Makes 6 scones.
1.  I inadvertently rolled out my dough a bit larger and I ended up cutting each of the three sections into three triangles, for a total of 9 scones.  They were still a good size, so I would do that again.  
2.  I'm not sure I see the necessity of two glazes.  I think I might skip the first glaze next time and just use the final glaze, which was Delicious!
Would I make these again??  YES!  If I wasn't feeling lazy!  ;)

1 comment:

tlmalcolm said...

A scone is just a fancy name for biscuit:) Those look very yummy, I will give them a try!!

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