October 25, 2010

Pumpkin Scones

Hello!  I know...its been awhile since I have blogged something important... especially since Halloween is in, like a week!  I mean...Hello!!  So much to blog about!  In fact, there is so much, that there may be more than just one blog post per day!  

I am dedicating this week to the wonderful PUMPKIN.  Yes...everyday I am going to post a new recipe!  (I know you are so excited you just want to jump up and shout...go ahead, I will wait...)   I love pumpkin so much and I have had the BEST time scouring the world of blogs for some yummy recipes.  And I have gotten a little plumper due to all the amazing-ness.  (It may be that I have had a few too many candy corn and Kit Kat bars...but who knows??)

So, back to the recipe...Pumpkin Scones.  I can't even describe to you how delicious these are!  The glaze on top is to die for!  They were so perfect.  I am going to have to make them again since we devoured them!  Apparantly these are a Starbucks "copy cat".  I haven't had one, so I can't say for sure, but what I know is this...I will make these as long as they sell canned pumpkins.  That is all.

Pumpkin Scones
recipe from: Liv Life

2 cups all-purpose flour
Scant ½ cup brown sugar
1 Tbs baking powder
½ tsp salt
generous ½ tsp ground cinnamon
½ tsp ground nutmeg (or freshly grated!)
pinch ground cloves
generous ¼ tsp ground ginger
6 Tbs cold butter, cut into chunks
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

Egg Wash
1 large egg
1 Tbs milk
raw sugar

Sugar Glaze Ingredients: 
½ cup powdered sugar
¾ to 1 Tbs milk

Spiced Glaze Ingredients: 
½ cup powdered sugar
¾ to 1 Tbs milk
½ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 teaspoon ginger
super, teeny, tiny pinch ground cloves

Preheat oven to 425˚F.  Line a baking sheet with silicone mat or parchment paper.

Combine the dry ingredients in the bowl of a stand mixer.  Using the paddle attachment, mix in the butter until the mixture resembles coarse bread crumbs.  Alternatively, use a pastry blender or your hands to cut in the butter until the mixture is crumbly in texture and resembles coarse bread crumbs.

In a small bowl, whisk together the pumpkin, half and half, and egg.  Fold into the dry ingredients until barely combined, being very careful not to over mix the batter.

Pour the dough out onto a lightly floured surface and loosely form the dough into a ball.  Pat it into a 1-inch thick circle.

Use a pizza cutter to slice the dough into desired shapes.

Place each slice on prepared baking sheet and top with the egg was and a sprinkle of raw sugar.  Bake for 14 – 16 minutes or until the scones are golden brown.

Let cool completely on wire rack.

In a small bowl, whisk together the powdered sugar and milk until smooth.  If it’s too runny, add more sugar.  If too thick, add a little more milk until reaching desired consistency.  Brush glaze over the top of each cooled scone.  Let harden before proceeding to the spiced glaze.

After the sugar glaze hardens, combine the spiced icing ingredients.   Use a whisk to drizzle over each scone, allow to set before serving.

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