Pumpkin Scones
1 photo of Pumpkin Scones
By
Malinda Coletta
@Professorchef
1
A bit of a different take on your plain old scone...pumpkin scones with a spice glaze.
Ingredients
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·scones
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2 cflour
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7 Tbspsugar
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1 Tbspbaking powder
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1/2 tspsalt
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1/2 tspcinnamon
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1/2 tspfreshly grated nutmeg
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1/4 tspginger powder
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1/4 tspclove, ground
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6 Tbspbutter, cold
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1/2 cpumpkin, canned or cooked
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3 Tbsphalf and half
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1 largeegg
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·white glaze
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1 cplus one tablespoon of powdered sugar
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2 Tbspmilk
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·spice glaze
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1 cplus 3 tablespoons of powdred sugar
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2 Tbspmilk
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1/4 tspcinnamon
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1/8 tspfreshly grated nutmeg
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pinchclove, ground
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pinchginger powder
How to Make Pumpkin Scones
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
- Combine flour, sugar, baking powder, salt, and spices in a large bowl. 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.
- In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
- Pat out dough onto a lightly floured surface and form it into 3 1-inch thick rounds. Use a large knife or a pizza cutter to slice the dough in 4 making equal pie slice shaped portions. Place on prepared baking sheet.
- Bake for 14 - 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
- TO MAKE THE PLAIN GLAZE:. Mix the powdered sugar and 2 tbsp milk together until smooth.
- When scones are cool, use a brush to paint plain glaze over the top of each scone.
- AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:. Combine the ingredient for the spiced icing together. 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.
