Saturday, October 27, 2012

Pumpkin Scones

In Wyoming, there really wasn't a fall.  We really went from summer to winter.  New Jersey definitely has a fall though.  The leaves changing from green to a beautiful red and yellow.  It is amazing and I'm now obsessed with fall here.

The one thing that fall has made me want to do is utilize pumpkin in dishes.  I keep talking about pumpkin chili, pumpkin tortellini alfredo, pumpkin pie ice cream, and pumpkin doughnuts.  When I found out the theme for What's Baking this month was Pumpkin/Sweet Potatoes,  my mind went crazy.   Eva from Eva Bakes chose a great theme.  Head over to her blog around the first of the month to see what everyone else baked.

Towards the end of the month, I ran across these scones.  Scones have been on my cooking bucket list for awhile, so I figured I should try to conquer them.  I think this was a great month to try something new...and delicious.

Pumpkin Scones
from Iowa Girl Eats
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin puree (not pumpkin pie filling)
3 tablespoons half & half
1 egg
6 tablespoons cold butter, cubed

For the plain glaze:
1 cup + 1 tablespoon powdered sugar
2 tablespoons half & half

For the spiced drizzle:
1 cup + 3 tablespoons powdered sugar
2 tablespoons half & half
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
pinch ground ground ginger
pinch ground ground cloves

1) Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
2) In the bowl of a large food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal.
3) In a separate bowl, whisk together pumpkin puree, half & half, and egg. Add to flour mixture and pulse until just combined.
4) Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten into a circle 1″ thick. Using a pizza cutter, cut the dough in half, then cut each half into thirds.
5) Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Remove to a cooling rack to cool completely.
6) When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top. Let harden completely, about 1 hour, before serving. Store in an air-tight container for 1 day.

I thought these were absolutely fantastic.  I think they had great pumpkin flavor without it being too overwhelming.  I think that adding chocolate chips would make them even more special.  I sprinkled cinnamon on the top of ours for just a little more punch of cinnamon.  If you haven't ever made scones but have been thinking about trying them, I highly recommend trying this recipe.  It is easy, delicious, and they are addicting.

1 comment:

  1. These look amazing, Jenna! Thanks for participating in this month's What's Baking challenge!