Friday, August 30, 2013

Sweet Pumpkin Scones

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I love scones! They taste like a biscuit, only fancier . . . and with a bit of mystery and sophistication for those of us in the US. The truth is . . . Scones only "appear" more difficult to make than a baking powder, buttermilk, biscuit (not talking about a cookie here)! Scones are actually easier and quicker to make, and Sweet Pumpkin Scones are no exception to that rule! By adding pumpkin, brown sugar, and warm fragrant spices, you'll have a moist cake-like version of the beloved scone!

These Sweet Pumpkin Scones pair perfectly with a lovely cuppa hot Chai tea . . . Or perhaps an ice cold glass of milk for the youngsters or young at heart!

SWEET PUMPKIN SCONES ~ Moist, tender, warmly spiced . . . Makes 16 large scones.

Note: Don't let all the spices deter you from making these. You can purchase small amounts of these spices at WinCo, Sprouts and some grocery stores in their bulk spice section.

4 1/2 cups unbleached flour

1/2 cup brown sugar, packed

4 teaspoons aluminum-free baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

2 teaspoons ginger

1 teaspoon nutmeg, finely grated

1/2 teaspoon ground cloves

1/2 teaspoon ground mace


1 cup cold butter, cut into 1/4-inch cubes

2 large eggs

1 1/4 cups fresh pumpkin purée, or canned pumpkin

1/2 cup milk


GLAZE ~ Well worth the extra effort!

2 cups confectioners cane sugar

3-4 tablespoons milk

1/8 teaspoon cinnamon

1/8 teaspoon ginger

A pinch of nutmeg, freshly grated

  • Whisk the five ingredients together, drizzle on warm scones.


To make scones:

  • Preheat oven to 400F. / 204C.
  • Line baking sheet with parchment paper.
Julie's Tip: Don't need 16 scones? Bake up half the scones and freeze the rest. Transfer raw scones to greased cookie sheet with a large knife or offset spatula; freeze. On a gallon-size freezer bag: Write Sweet Pumpkin Scones, the date, oven temperature, and baking time. When you "need" a quick indulgence . . . Pull out 1, 2 or 8! All your baking instructions are on the bag!
  • In a large bowl: Combine dry ingredients using a whisk.
  • Add butter cubes; rub butter into dry ingredients with your thumb and fingers until mixture resembles a coarse meal.
  • In a small 4-cup bowl: Whisk eggs, pumpkin and milk together.
  • Stir pumpkin mixture into dry mixture until just moistened.
  • Turn dough onto a well floured surface; knead gently 10 times.
  • Divide dough in half; pat each half into an 8-inch circle.
  • Cut each circle into 8 wedges, using a large sharp, floured knife.
  • Lift wedges with the flat side of the knife, transferring them to prepared baking sheet.
  • Leave 1 1/2 inches between scones.
  • Brush with milk (I then sprinkled mine with cinnamon sugar because I was crazy-busy). They would be much prettier with the glaze after they're baked.
  • Bake at 400F for 12-15 minutes or until golden brown.
  • Transfer scones to cooling rack.
  • Combine glaze ingredients; drizzle over hot scones.
  • Serve warm.

Julie's Tip: If you're saving some scones for baking off another day, transfer unused glaze to a ziplock sandwich bag. Tuck that bag inside the freezer bag containing your scones. To use: Warm glaze between your hands; cut a small triangle from a bottom corner of sandwich bag. Drizzle glaze over warm scones! Easy Peazy!

I know you're going to love these Sweet Pumpkin Scones, but I just found a savory pumpkin scone recipe tucked away in one of my notebooks . . . Looks like I'll be baking up more pumpkin scones . . . Over at Julie's!!!


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