Glazed Pumpkins Scones

IMG_7331
IMG_7331

Have you ever noticed how many scones are dry? I've made a bunch of different recipes, but most of them end up being a disappointment.  Fortunately, my sister-in-law shared her tried-and-true recipe (here) and so I now have a default hit.

Still, someone recently asked me to make pumpkin scones and I struggled to find an easy, tasty version for a fall treat.  What you have below is a bit of a compilation of a few recipes online.

This is what you'll need for the scone:

  • 5 cups of floor (4 1/2 in the dough, 1/2 cup for kneading and assembly process)
  • 1/2 packed brown sugar  (use DARK brown sugar if possible for a more robust flavor)
  • 4 teaspoons baking powder (which is the same as 1 Tablespoon + 1 teaspoon)
  • 1 Tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon table salt (NOT kosher)
  • 2 sticks (1 cup) butter at room temperature (many recipes call for butter to be cold, but I prefer the texture at room temps - feel free to experiment!)
  • 2 eggs
  • 1 1/4 cup canned pumpkin
  • 3/4 cups milk, divided into 1/2 cup (for the dough) and 1/4 cup to brush on top of the scone before baking

For the glaze you need:

  • 2 cups powdered sugar
  • 3 Tablespoons milk
  • 1/4 teaspoon pumpkin pie spice

In a large bowl, whisk together the dry ingredients.

IMG_7333
IMG_7333

Cut butter into the dry ingredients until you see coarse crumbs.

IMG_7335
IMG_7335

In another bowl, whisk the eggs, pumpkin, and 1/2 cup milk.

IMG_7337
IMG_7337

Stir this into dry ingredients just until moistened. If the dough is too moist to handle, add a little more flour

Turn onto a floured surface; knead lightly until it holds together - usually a dozen or so times.

IMG_7339
IMG_7339

Divide dough into circles.  Make 4 circles if you want large scones or 6 if you'd like them to be smaller.

IMG_7342
IMG_7342

Pat each portion into a circle; cut each into four wedges.  Separate wedges and place 1 inch or so apart on lightly greased baking sheets. 

These DO rise a bit, so you don't want to crowd them! 

Brush the tops of the scones with the remaining 1/4 cup of milk.

IMG_7345
IMG_7345

Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks which are placed over paper towels or a Silpat.  The glaze makes clean up a mess otherwise.

IMG_7350
IMG_7350

Allow the scones to cool for AT LEAST 10 minutes before applying the glaze.  Otherwise the glaze will slide right off those bad boys!.

To make the glaze: combine the glaze ingredient list (powdered sugar, milk, and pumpkin pie spice) with a whisk until smooth.

IMG_7349
IMG_7349

Using a teaspoon, drizzle the glaze over scones.  

IMG_7353
IMG_7353

NOTE: if you taste the scones without the glaze, the pumpkin taste is SUPER subtle.  The glaze REALLY punches up the flavor, so if for some reason you decide NOT to use the glaze, I would suggest using a beaten egg white as a topping (before baking) and using a generous sprinkling of cinnamon and sugar.

It's great to serve these warm, but they are still tasty for a day or so!

IMG_7354
IMG_7354

Happy Fall!

FoodJoy PhenixRecipes