Pumpkin Scones

After being in Southeast Asia from October to December of last year, I was sure I’d be DYING to start fall baking early this year but it didn’t exactly work out that way. The Bay Area finally got some sun, so instead of buying loads of pumpkin and baking all those quintessentially fall treats, I’ve been savoring this beautiful late summer with watermelon and other fresh fruit.

But now that my students are getting excited about Halloween and there are pumpkins everywhere, I guess fall baking time is here. I bought a few cans of pumpkin the other day but it took me a couple days to figure out what to do with them. These scones looked too good to pass up, and as an added bonus, I don’t think I’ve ever tried pumpkin scones before.

These are incredibly simple and they make a perfect accompaniment to coffee or tea. The flavors of the spice glaze and pumpkin are awesome together. I left out the egg and half and half and increased the pumpkin and was really happy with how they turned out. I don’t know if I would use both glazes next time I make them…the spice glaze seems like it has enough flavor to be on its own, but I’ll keep the recipes for both here and you can decide for yourself!

Recipe:
(adapted from Pennies on a Platter)

makes 12 small scones

scones
2 cups all-purpose flour
1/2 cup 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 1/2″ cubes
1/2 cup + 3 Tbsp canned pumpkin

sugar glaze
1 cup powdered sugar
2 Tablespoons milk

spice glaze
1 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ginger
1/8 teaspoon ground cloves

To make the scones, preheat oven to 425˚F. Line a baking sheet with parchment paper or a Silpat.
Using a fork or wire whisk, stir together the dry ingredients in a large mixing bowl.

Using a pastry blender or your fingers, work the butter into the flour mixture until it looks like tiny pebbles or coarse sand.

Gently stir the pumpkin into the dry ingredients until barely combined, being careful not to over-mix. The mixture should still look a little dry and crumbly. Divide the dough in half and gently form each half into a 6″ round circle a little under an inch thick. Working on a floured surface, cut each circle into 6 wedges and place on the prepared baking sheet.

Bake for about 13-15 minutes, or until the scones are beginning to turn golden brown.

Transfer to a wire rack, and let cool completely before glazing. When you’re ready to glaze, set the rack over a sheet pan.

To make the sugar glaze, whisk together the powdered sugar and milk until smooth. Use a fork or whisk to drizzle over the scones

To make the spice glaze, combine the spices and powdered sugar, then stir in the milk and mix until smooth. Drizzle over the other glaze, and let harden before serving.

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