Pumpkin Scones

Kitty FloridoOctober 8, 2016

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Every end of year I’m extremely busy. Between client’s work and the end of year celebrations, I usually bake late in the afternoons… not the best light, but delicious experiments come out of the kitchen. Since we love the pumpkin craze, this time I decided to bake a batch of Pumpkin Scones. The pumpkin flavor is strong enough, but not too strong so you end up not liking pumpkin anymore.

One of the things I learned a few years ago is that it’s totally ok to have bits of butter in the dough, as that’s what makes the scones flaky and delicious. Instead of cutting them round like I’ve done before on these Vanilla Scones, I decided just to cut them so I wouldn’t have to reshape the dough several times. Use as little flour as possible, and if you end up using a bit more than needed, brush it off before baking.

These scones have two glazes, one just with confectioners sugar and the second one with a bit of spices that make the pumpkin flavor shine out much more.

Make sure that the regular glaze has set up completely before adding the spices glaze, that way it won’t merge together like mine did. They were still delicious and perfect to pair with a big cup of coffee now that the weather is getting colder!

Kitty

Pumpkin Scones

Recipe by Damn Delicious
Yields: 8 small scones

Ingredients, for the scones:
½ cup pumpkin puree
3 tablespoons milk
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
⅓ cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
¾ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, cold and cut into cubes

Ingredients, for the glaze:
1 cup confectioners’ sugar
2 tablespoons milk

Ingredients, for the spiced glaze:
1 cup confectioners’ sugar
¼ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
pinch of nutmeg
2 tablespoons milk

Instructions:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a medium bowl, whisk together pumpkin puree, milk, egg and vanilla. Set aside.
To the bowl of a food processor, add the flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Pulse a few times. Add the cold butter, and pulse until it resembles coarse crumbs.
Place the dry ingredients in a big bowl, pour the pumpkin mix over the dry ingredients and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10-by-7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making 4 rectangles. Then cut each rectangle into two triangles, making 8 triangles.
Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.
To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
When the scones are done, cool for 10 minutes and spoon the glaze on each scone, let set for a bit, then drizzle with spiced glaze.
Allow glazes to set before serving.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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