Sunday, October 27, 2013

Pumpkin Scones

Better than Starbucks. I promise. 


For one (or three) precious months out of the year I get to go freaking-pumpkin-cray. 

Pumpkin cake. Pumpkin pie. Pumpkin ice cream. Pumpkin bread. Pumpkin cookies. Pumpkin soup. Pumpkin cupcakes. Pumpkin muffins. Pumpkin scones. 

It's the best time of the year. 

Mostly because pumpkin is one of the loveliest baking ingredients - not just for flavor but because of its effect on texture. It adds moisture plus this oddly delightful density that results in a richer baked good. (That sounded totally corny, but true story guys). 

Also it tastes like fall. And Christmas time. And it pairs perfectly with cinnamon. 


Pumpkin Scones
adapted from Shugary Sweets
makes 6
1/2 cup pumpkin puree
5-6 tablespoons evaporated milk (or cream)
1 egg
2 cups + 2 tablespoons all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
6 tablespoons sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
heaping 1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
6 tablespoon cold unsalted butter
White Glaze
1 cup powdered sugar
3 (ish) tablespoons evaporated milk or cream
Cinnamon Glaze
1/2 cup powdered sugar
1 1/2 tablespoons (ish) evaporated milk or cream
1/8 teaspoon cinnamon

1) Preheat oven to 425F. Line a baking sheet with parchment or a silpat baking mat. 

2) Make the scones: Mix together the pumpkin puree, evaporated milk, and egg. Set aside.

3) Mix together the flour, salt, baking powder, sugar, ginger, cloves, nutmeg, and cinnamon. Cut in the butter with a pastry cutter until the mixture resembles coarse meal and the butter is in pieces about the size of peas. Stir in the pumpkin mixture until all ingredients are moistened and dough forms a ball.

4) On a floured surface, pat dough out into a circle about 3/4 inches thick. With a pizza cutter, slice into 6 wedges. Place wedges on baking sheet and bake at 425F for about 13-15 minutes until golden. Let cool.

5) Make the white glaze: Stir together the powdered sugar and evaporated milk until smooth. More liquid may be needed to get to a spreadable (but not too runny) consistency. Spread about a tablespoon (or less) onto each scone. Let sit 10 minutes or so before adding the cinnamon drizzle.

6) Make the cinnamon glaze: stir together the powdered sugar, evaporated milk, and cinnamon until smooth. More liquid may be needed to get to desired consistency. Pour the mixture into a small ziploc bag and cut out a small corner. Pipe the cinnamon in a zig zag pattern across each scone. Let sit until set - at least 30 minutes.

Best served same day as made.

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