Wednesday, November 3, 2010

Pumpkin Scones with spiced glaze

Yes, another pumpkin post. This time: pumpkin scones! I absolutely love the color of these scones.  I think these might be the prettiest scones I’ve made. And And the icing makes them look pretty fancy.

The original recipe called for two different glazes. Which seems to excite some. But I’m not a fan of icing, frosting, etc. So, two glazes sounded like overkill to me. As a result, I chose to skip the vanilla glaze and only put on the spiced glaze, as it matches and brings out the autumn spices of this scone.

If you love  autumn spices, these scones are full of them.  It reminds me of the pumpkin lattes from Starbucks.  The spices in these scones were actually a little too strong for me. Other than skipping one of the glazes, I made a few minor substitutions for some of the ingredients and I didn’t completely follow the directions.  Instead I made these the way I make all my other scones.

Pumpkin Scones with Spiced glaze (adapted from The Shoe Box Kitchen)

Ingredients

Scones:
2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated 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, cut into cubes
1/2 cup canned pumpkin
3 tablespoons heavy cream
1 large egg
Spiced Glaze:
1 cup powdered sugar
3 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a food processor, mix the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the cubed butter and mix again until the texture resembles coarse cornmeal, about 30 seconds.
3. In a separate bowl, whisk together the pumpkin, heavy cream and egg. Pour the flour mixture into a large bowl. Make a well in the center and pour in the wet ingredients. Fold and knead the dough until you can form a ball. Flatten dough and make into a circle, about 1 inch thick.  Use a sharp knife and cut into 8 pieces.

4. Place scones on parchment paper lined baking sheets, and bake for approximately 15 minutes, until golden brown and toothpick inserted comes out clean.
5. Move scones to wire rack to cool.
6. While the scones are cooling, make the spiced glaze.  Mix all the spiced glaze ingredients in a bowl with a spoon. You may  need to add more milk to get the right consistency on your glaze.  Then pour the glaze into a piping bag, cut off a small point at the tip and drizzle the glaze on the scones in a zigzag pattern.

 

4 Responses to “Pumpkin Scones with spiced glaze”

  1. 1

    Amanda V — November 4, 2010 @ 5:40 pm

    These look wonderful. I just made some pumpkin puree and am trying to decide what to make with it. This is a possibility :)

    • claribelle replied: — November 5th, 2010 @ 8:14 am

      If you make these, I hope you enjoy them! They are a great fall treat.

  2. 2

    sawyer — November 5, 2010 @ 3:44 pm

    I’ve recently fallen in love with scones and don’t think that i’ve made any before. i’ll definitely be trying these out when i find some time….yours look great btw

    • claribelle replied: — November 5th, 2010 @ 10:46 pm

      I love, love scones. And I had no idea how easy they were to make. Esp if you have a food processor. But even without it’s still pretty easy. I used to pay so much to buy pretty scones, now I rarely ever buy them since I can just make my own.

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