Seven days of pumpkin recipes starts riiiiiigghht NOW! One of my favorite foods in the whole wide world is pumpkin. I can’t really explain it, but I’ve been smitten with pumpkin since I was a kid. Perhaps it’s the creamy texture of pumpkin that I love so much, or it could be the mix of spices that typically accompany pumpkin: nutmeg, cloves, ginger, and cinnamon. Whatever it is, I just can’t get enough pumpkin in my mouth hole life.
To begin my ode to pumpkin is a recipe for Pumpkin Scones. These scones are very similar to the scones Starbucks offers up this time of year. If you like those pumpkin scones, you will love these ones. Sweetly spiced, frosted, and biscuit-like, this has to be my new favorite breakfast. 🙂
Pumpkin Scones Print Recipe Here
From: Sweet Pea’s Kitchen
Makes 12 Scones
Ingredients
For the Scones:
2 cups all-purpose flour
1/4 cup and 3 tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and-half
1 large egg
For the Powdered Sugar Glaze:
1 cup plus 1 tablespoon powdered sugar
2 Tablespoons milk
For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
Directions
Preheat oven to 425 degrees and line a baking sheet with nonstick liner. Set aside.
Add the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger to the bowl of a stand mixer fitted with the paddle attachment. Mix until combined. Stop the mixer and add in the butter, toss to coat with the flour. Turn the mixer to medium-low speed and mix until the mixture resembles coarse corn meal.
In another bowl whisk together the pumpkin, half-and-half, and egg. Fold this pumpkin mixture into the dry mixture. Form the dough into a ball and place on a lightly floured surface. Work the dough into a 1-inch thick rectangle, about 4×12 inches in size. Use a knife to cut the rectangle into 3 equal portions. Cut each section into 4 pieces using an “X” pattern. You’ll end up with 12 triangular slices of dough.
Place scones on prepared baking sheet and bake in preheated oven for 14-16 minutes. The scones will just be turning light brown. Remove from oven and cool on a wire cooling rack.
Prepare the sugar glaze by mixing the powdered sugar and milk together in a small bowl. Use a pastry brush to spread the glaze over the cooled scones. Allow this to firm up.
Prepare the spiced glaze by combining all of the ingredients. Drizzle the spiced glaze over the sugar icing and allow to dry before serving, about one hour. Enjoy!
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
Add your butter and coat with the flour mixture.
Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
Add the pumpkin, half-and-half, and egg to a small bowl.
Whisk together.
Fold the pumpkin mixture into the flour mixture.
Form the dough into a ball and place on a lightly floured surface. Btw, this is a super easy dough to work with because it is so thick.
Form into a 4×12″ rectangle.
Cut it up.
Place on a lined baking sheet and bake on 425 for 14-16 minutes.
Done! My scones come in many shapes and sizes. 🙂
While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth.
Whisk, whisk, whisk.
Spread your glaze onto the scones with a pastry brush.
Let the glaze set a bit. If you want to speed it up, pop them in the fridge for a few minutes.
For your spice glaze, combine powdered sugar, milk, nutmeg, ginger, cloves in a bowl.
Whisk, whisk, whisk.
I poured my spice glaze into a Ziploc bag to help me drizzle it onto the scones neatly.
Drizzle away.
Enjoy!
In other news…..
It’s been snowing here in Colorado!
