The idea of making these popped into my head when I first started blogging not too long ago, but I had to wait for pumpkin season to start, and alas it is here! The thing is I’ve never had a scone before, but I knew that they were kind of the weird Frankenstein creation of muffins and biscuits…and that doesn’t really seem like a bad thing.
I wasn’t quite sure where to start with this; I took to my trusty food encyclopedia (foodgawker) and started searching. I stumbled across a couple promising recipes, decided to combine some of their general ideas and went to town. Most of the recipes I came across used canned pumpkin but of course I was going to use my own homemade pumpkin purée. It’s pretty much a guarantee that it will bring a less processed and fresher flavor which is what I’m all about.
So I’m a bit behind on my blogging, but when I made this recipe it was the week of Halloween. I purposefully made these pumpkin scones that week to have a reoccurring theme of pumpkin; and here is where my Halloween pumpkin comes in! Although I’m not the biggest fan of Halloween, when this time of year rolls around I always have to carve a kick-a** Jack O’Lantern! So I just had to show it off 🙂
But I digress, these scones came out wonderful. They are full of the rustic fall flavors we all crave with an extra boost of flavor from the spiced icing. I ended up making three batches of these to give out to my neighbors, friends, for my brothers coworkers, and some to freeze for my parents who were on vacation (see recipe note). My main concern with making these is that they would come out like bricks. When I see the scones from Starbucks, they look so rock hard that I can bludgeon someone with this brick of a scone. But these exceeded my expectations! Not only were they moist and soft inside, they remained this way for a couple of days after. Never again will I overlook the potential delicious factor of a scone. Please give these a try, you will not be disappointed!
Yields: 12 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
Powdered Sugar Glaze:
- 1 cup plus 1 tablespoon powdered sugar
- 2 Tablespoons milk
- 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
- Preheat oven to 425°F. Line baking sheets and parchment paper.
- In a stand mixer fitted with a 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 four mixture. Mix on medium-low speed until the texture resembles sand, with the butter pieces no larger then 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.
- Turn dough out onto a lightly floured surface and form into a 1-inch thick rectangle about 4-inches by 12-inches. Using a large knife, slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) to make 12 triangular slices of dough.
- Place dough on prepared baking sheet and bake for 14-16 minutes, or until golden brown. Place on wire rack to cool.
- While the scones are cooling, make the powdered sugar glaze by mixing ingredients together until smooth. When scones are cool, using a pastry brush, spread the glaze of the top of each scone. Allow glaze to firm.
- While the powdered sugar glaze is firming, make spiced glaze by combining ingredients until smooth. Drizzle the spiced glaze over each scone and allow the icing to dry before serving.
Any unbaked scones can be frozen to enjoy later. Place scones on a small baking sheet and allow to firm in the freezer for about 30 minutes. Wrap each scone in parchment paper and place in Ziploc freezer bags. When ready to bake, unwrap the scones and place on baking sheet straight from the freezer (and each scone already has their own parchment paper) and bake for about 20 minutes!