Pumpkin Scones

I can’t believe it’s Monday again.  I’ve been so busy now that I’m back to work that I just couldn’t think of a post for my blog this week.  I thought I would share one of my favourite baking recipes.  Pumpkin Scones.  And since it’s October, it’s that time of year when they taste that much better 🙂

These are so yummy.  If you like pumpkin spice recipes I guarantee you will love these.  This is a copy cat recipe to the Starbucks Pumpkin Scones.  Enjoy!

pumpkin scone

INGREDIENTS

  • 2 C    all-purpose flour
  • 7 TBSP   sugar
  • 1 TBSP   baking powder
  • 1/2 TSP   salt
  • 1/2 TSP   ground cinnamon
  • 1/2 TSP   ground nutmeg
  • 1/4 TSP   ground cloves
  • 1/4 TSP   ground ginger
  • 6 TBSP  cold butter
  • 1/2 C   canned pumpkin
  • 3 TBSP half-and-half
  • 1  large egg

    ICING

  • 1 C    powdered sugar
  • 2 TBSP  whole milk (2% is fine too)

     DIRECTIONS

  • Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.
  • In a large bowl combine flour, sugar, baking powder, salt, and spices.  Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and without butter chunks.  (What I did was combine all dry ingredients in the food processor then added my butter and mixed with the food processor.  It works great!)  Now set aside.
  • In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball. (I used my mixer for this step and it was a lot faster.  For me it took too long to combine all the ingredients by hand.)
  • Pat out the dough onto a lightly floured surface. Form into about a 1-inch thick rectangle.  (This doesn’t need to be precise.) Use a large knife or pastry cutter to slice the dough twice through the width, making three equal rectangles. Now cut those three slices diagonally through the middle so that you have 6 triangular slices of dough. Place on prepared baking sheet.
  • Bake for 14–16 minutes. They should be a golden brown around the edges.  Take out and cool.
  • While they are cooling prepare the icing.  The directions say to wait until cooled to drizzle the icing on but I like the icing to melt onto the scones while they are still warm.  I drizzle the icing on with a pastry brush.
I found the recipe here
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