Pumpkin Scones
Author: via The Frenchman
Recipe type: Dessert or Accompaniment
- Scones:
- 2 cups all-purpose flour
- 7 Tablespoons sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 6 Tablespoons cold butter
- ½ cup canned pumpkin
- 3 Tablespoons half-and-half
- 1 large egg
- Sugar Glaze:
- 1 cup powdered sugar
- 1 Tablespoon powdered sugar
- 2 Tablespoons whole milk
- Spiced Glaze:
- 1 cup powdered sugar
- 3 Tablespoons powdered sugar
- 2 Tablespoons whole milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 pinch ginger
- 1 pinch ground cloves
- Preheat oven to 425 degrees F.
- Lightly grease a cookie sheet or line with parchment paper.
- Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
- With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
- In a separate mixing bowl, whisk 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 a 1-inch thick rectangle (about 9 inches long and 3 inches wide).
- Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.
- Place on prepared baking sheet from step 2.
- Bake for 14–16 minutes until scones turn light brown.
- Place on wire rack to cool.
- Sugar Glaze:
- Mix the powdered sugar and 2 Tablespoon milk together until smooth.
- Brush glaze over the top of each cooled scone.
Recipe by Food Musings at http://foodmusings.ca/recipes/desserts/baked-pumpkin-a-first/
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