Sunday, October 25, 2009

Pumpkin Scones

In case any of you were wondering, Earl Grey Tea does NOT ward off the flu as claimed. I know this because in the midst of my Earl Grey love affair I was ruthlessly struck down with H1N1.  About three days in, my 17 month old also got it, hence, the missing post from last week.  However, I was able to get off the couch for a few hours yesterday and then was able to wake up with the baby (who is running around like a mad man and you would never know he's sick at all).  He slept in and then wanted breakfast so I figured no better time than the present to jump back into Mommy duties.  These are a play on the Starbuck's seasonal scones and the first scones to ever grace my "test kitchen".  They received raved reviews from the husband who was more than happy to sleep in and wake up to fresh baked scones, and the little guy.  I personally couldn't tell you as my sense of taste is still missing, but maybe later when I peel myself off the couch again to make potato leek soup I will clear that problem up.

Pumpkin Scones


2 cups all-purpose flour
7 tablespoons 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
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Powdered Sugar Glaze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk

Spiced Glaze
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves


Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. 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.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Plain Glaze
Mix the powdered sugar and 2 tbsp milk together until smooth.

When scones are cool, use a brush to paint plain glaze over the top of each scone.

Spiced Icing
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

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