Pumpkin Scones with Spiced Glaze and cup of hot apple cider
I woke up Wednesday morning wanting a dang scone. I love scones but up to now I have never made them. All that changed yesterday. I do not usually use recipes from food.com, but after perusing this one I felt that the baking theory behind it was sound and it sounded pretty tasty. Thrashing my measuring cups like mighty weapons I tackled my recipe foe! I used this recipe
for the pumpkin scones (I have no idea whether or not they taste like Starbucks’ pumpkin scones as the recipe author has promised) and also used the recipe for the spiced glaze. However after making the spiced glaze there was so much of it that I didn’t feel like it needed any MORE glaze. I certainly didn’t want to overpower the already lovely dry crumbliness of the scone; even a little glaze seems rather like a sweet sacrilege. So I skipped the powdered sugar glaze in the recipe. Something that interested me in this recipe is that there is actually very little pumpkin used in it. I guess when you’re making a scone the main thing is the flour. One can of pumpkin puree could actually make 4 batches of this recipe. Upon discovering this I did what any scone and pumpkin loving gal would do. I slid the puree out of the can in that odd rather disgusting way that these things can be slid, turned it on its side and cut it into 4 equal pieces. One of these pieces went into my scone recipe. The other 3 were divided between 3 small Tupperware tubs and thrown into the freezer. This way I can make this same recipe 3 more times without having to worry about measuring more pumpkin or opening a whole new can and deciding what to do with the rest of it. My mother would be proud. These scones smelled like absolute fall magic and postcards while they were baking and I couldn’t keep Jake away from them for the full hour the glaze should’ve had to settle and harden. I’d say he lasted about 20 minutes before he was over by the stove sneaking one off the cookie sheet and running back to his laptop to watch another episode of “The Walking Dead.” Perhaps you want to hire someone to shoo other people away from these while they cool and the glaze hardens. If you can find anyone you’d trust.
for the scones:
2 cups all-purpose flour
7 tablespoons 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
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
for the spiced glaze:
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves
To make the scones:
1. Preheat oven to 425 F. Lightly oil a baking sheet or line with parchment paper.
2. Combine flour, sugar, baking powder, salt, and spices in a large bowl.
3. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4. In a separate bowl, whisk together 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 it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).
8. Use a large knife or a pizza cutter 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.
9. Place on prepared baking sheet.
10. Bake for 14 to 16 minutes or till scones begin to turn light brown. Allow to cool.
To make the spiced glaze:
1. Combine the ingredients for the spiced icing together.
2. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour).