Another pumpkin recipe (yes, there is a borderline obsession). I made these scones last year as well but never got around to blogging about them but I definitely did not forget about them!
Most of the time, I skip the glazes on breakfast foods and desserts. I just think it's not necessary and often is so sweet that it detracts from the flavor. These pumpkin scones were no exception -- the first time I made them, I only did a drizzle of the spiced glaze which we enjoyed. The second time, I omitted both glazes and just used a sprinkle of raw sugar instead, which was also great. Omitting the glaze gives you a slightly sweetened scone that is pretty perfect with a cup of coffee. My 10-month old loved this as well -- she ate an entire scone and did so with just gusto, you would think she hadn't eaten in days (not 2 hours). Feel free to tailor this to your liking - no glaze, one glaze or both!
Also, like our favorite blueberry scones, these are so easy to freeze the unbaked scones and then just pop as many as you want into a preheated oven. Perfect for easy, fresh scones in the morning!
Since neither my husband nor I like pumpkin pie (we'll be making my mother-in-law's pecan pie recipe), we decided it would be festive -- and delicious -- to have these for breakfast Thanksgiving morning instead!
Taken from: Sweet Pea's Kitchen
Makes 12 scones
**Feel free to omit both glazes, just use one or use both -- whatever is your liking!
- 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
- raw sugar, for sprinkling (optional)
- 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
- If cooking immediately, 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. (You could also do this without a stand mixer by cutting the butter with two knives or a pastry blender until it resembles coarse cornmeal.)
- 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 (I had to add about 1 tablespoon of water). Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 7 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.
- If you are baking immediately, place on prepared baking sheet. If desired, sprinkle scones with raw sugar. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
- If freezing unbaked scones, freeze on a baking sheet in a single layer until firm (I set the timer for 30 minutes), tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake, just pop as many scones as you would like onto a baking sheet (sprinkle with raw sugar, if desired), and place into a preheated 425 degree oven straight from the freezer (no need to thaw). Bake for 15-20 minutes.
- OPTIONAL: 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.
- OPTIONAL: 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).