Thursday, October 3, 2013

Pumpkin Scones With Spiced Glaze

Here we are at the start of Fall and all of the warm, fabulous smells of Apple and Pumpkin baked goods are filling my house. I can bake 2 or 3 recipes a day because I just love this time of year. This scone recipe is so good, that I have it in the morning with my coffee, afternoon snack, or just before bed. As I am sitting on my deck watching my chickens digging up the rest of the marigolds in my yard, I cant stop thinking about these, so I will finish this blog, go inside have a nice warm cup of tea and a pumpkin scone. Yummy!!!


Scone recipe:

2 cups all purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/2 cup canned pumpkin puree
1 stick unsalted butter ( 1/2 cup)
1 Tablespoon Molasses
3 Tablespoons half & half
1 egg
2 teaspoons vanilla extract

Sugar Glaze:

1 cup sifted powdered sugar
1-2 Tablespoons Half & Half

Spiced Glaze:

1 cup sifted powdered sugar
1 Tablespoon Pumpkin Puree from can
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch of ginger
1 pinch of cloves
1-2 Tablespoons Half & Half


1. Preheat oven too 400 degrees and line a large baking sheet with parchment paper and set aside.
2. In a large bowl whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves then whisk until combined
3. Then cut the butter into small cubes ( it is very important that the butter is cold) then add butter to the flour mixture, and with two knives or a pastry cutter, cut the butter into the four mixture, this should take up to 5 minutes to reach the desired consistency . The mixture in the end should resemble coarse crumbs. Set aside.
4. In another medium bowl combine the pumpkin puree, molasses, half and half, egg, and vanilla and whisk until thoroughly combined.
5. Add the pumpkin mixture into the flour mixture and stir with a spatula until soft dough forms.
6. Transfer the dough onto a floured surface and knead until it just comes together
7. Then using a rolling pin roll the dough into a 10x7 rectangle then using a floured pizza cutter cut the dough in half lengthwise, then cut into 4 even pieces crosswise, making 8 rectangles, ow cut each rectangle into 2 triangles
8. Now take the triangles and place them onto the prepared baking sheet and bake for 10-15 minutes until golden brown and toothpick inserted into the center comes out clean. Transfer onto a cooling rack until completely cooled.
9. Once the scones are cooled make the glazes
10. For the sugar glaze, in a medium bowl add the sifted powdered sugar and 1 Tablespoon of half and half, if you place a spoon in the glaze and it slowly drizzles off that is fine, if not add a little more half and half. ( If the thin after that just add a little more powdered sugar)
11. Dip the top of the scone into the glaze and place on cooling rack until set.
12. For the spiced glaze: In a medium bowl add the sifted powdered sugar, pumpkin puree, spices, and 1 Tablespoon half and half. Again do the same as the sugar glaze to check for consistency. Now using a spoon using a zig zag pattern, drizzle on the scones, and Enjoy!!!!


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