Tuesday, November 3, 2015

The BEST Pumpkin Scones

I made these scones last week for the first time and they were a hit! I can't wait to make them again. I doubled the recipe and made some a little smaller and some a little bigger. One recipe makes 8 large scones (I made 24 varying in size). 

Here is the recipe:


2 1/4 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 ground ginger
1/8 tsp. ground cloves
3 Tbsp. sugar
1/4 cup packed brown sugar
1/2 cup butter diced into 1/2 inch pieces
1/2 cup + 1 Tbsp. canned pumpkin chilled
3 1/2 Tbsp. milk
1 large egg
1 Tsp. vanilla
1 Tbsp. honey
1 tbsp. half and half

1 cup powdered sugar
2 Tbsp. half and half

Pumpkin Icing
3/4 cup powdered sugar
1 Tbsp. pumpkin
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1 Tbsp. half and half

Preheat oven to 425 degrees. Mix together dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, sugar) until well blended then cut in butter until it is completely mixed. Create a hole in the middle of the dry ingredients for the wet ingredients.

In a separate bowl, mix together pumpkin, milk, egg, vanilla, and honey. Pour mixture into hole you created in dry ingredients. Stir until it is completely mixed.

Dust a work surface with flour (dough will be very sticky) and shape the dough into an even 8 inch round. Using a large knife (serrated works best), slice the dough into 8 wedges.  Transfer scones to Siplat or parchment paper lining baking sheet. Brush with 1 Tbsp. half and half before baking then bake for 13-15 minutes until tops are golden brown. Let cool for 10 minutes.

Mix glaze and let sit a few minutes before putting on top of scones.  Mix the pumpkin icing and put into a plastic bag. Cut off a small corner and drizzle in a zig-zag pattern on top of the glaze on the scones.



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