Fall means delicious food. Hearty vegetable soups, sweet rustic bread, and most of all; pumpkin. I wish I could say that my love for pumpkin had no reached obsession yet, but I’m way passed that. By now I should probably be in pumpkin rehab because I’m pretty sure I just ate a little raw pumpkin out of the can. I also nearly tackled my mom for her pumpkin spice latte. And requested that extra cans of pumpkin be picked up at the grocery store, you know, just in case.
These scones are one of the most amazing pumpkin things I’ve ever made. Moist, sweet, and full of flavor and spice. The recipe is from the blog Sweet Pea’s Kitchen, and is quick and easy.
Moral of the story, if you like pumpkin, make these.
Adapted from here
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
1/2 teaspoon ground cloves
1/2 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 Spiced Glaze:
1/2 cup plus 2 tablespoons powdered sugar
1 tablespoon milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
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 the butter and toss with a fork to 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.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.
While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).