Sunday, November 1, 2015

Perfect Pumpkin Scones with Pumpkin Spice Icing

When autumn rolls around, people seem to divide into to camps. The one's who go crazy putting pumpkin into everything and the ones who mutter, "Meh" under their breath as their pumpkin crazed friend lists all the pumpkin related recipes he or she has made. Everything from pumpkin soup to pumpkin spice lattes. It's an obsession for some.

I must admit, I fall into the pumpkin lovers camp, An absolute favorite around here is my recipe for Pumpkin Pancakes. And for your dog, try these Wheat Free Pumpkin Dog Biscuits

I love making scones. They are simple and delicious with a hot cup of coffee or cocoa on a cool autumn morning. So, with my pumpkin cravings in mind, I whipped up a batch of pumpkin scones yesterday morning. There were no regrets. I may have to make another batch next weekend!

I recommend baking scones on a pizza stone. They bake more evenly and come out perfect. I always had problems with burnt bottoms when I used a cookie sheet, but not with my pizza stone. 

Pumpkin Scones

  • 2 1/4 cups unbleached flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed light brown sugar
  • 3 Tbsp granulated sugar
  • 1/2 cup unsalted butter, cold
  • 1/2 cup + 1 Tbsp pumpkin puree, chilled
  • 3 1/2 Tbsp buttermilk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 Tbsp honey
  • 1 Tbsp half and half

Pumpkin Spice Icing

  • 3/4 cup powdered sugar
  • 1 Tbsp pumpkin puree
  • 1/4 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1 Tbsp half and half
Preheat oven to 425 degrees. Thoroughly mix together in a large bowl the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and both sugars. Break butter into small pieces and cut into flour mixture until butter is no longer visible. I prefer using my hands, but you can also use a pastry cutter or a food processor on pulse. 

In a separate bowl, mix together the wet ingredients. Pour into dry ingredients and mix thoroughly. Dust a surface with flour and knead into a circle. Slice dough into 8 wedges. Dough will be sticky.

Transfer dough wedges to a baking stone or a cookie sheet lined with parchment. Brush with 1 Tbsp half and half. Bake for 13-15 minutes, or until lightly browned. Cool 10 minutes before drizzling with icing.

For icing:
Whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and half and half. Drizzle spoon fulls of icing over cooled scones, or pipe icing onto scones by using a plastic sandwich bag and cutting a small hole in one corner.

Best eaten warm, but may be stored in an airtight container for breakfast the next morning :-)

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