Wednesday, November 24, 2010

Pumpkin Scones with a Cinnamon Glaze



I've discovered that I really like scones. To be honest, I've never really had one until a couple of months ago because I always thought they would be really dry and stale, or at least they looked to be that way.  My first scone was from my fellow foodie friend of So, How's It Taste?. It was a blueberry scone with a lemony glaze and it was really, really good. It wasn't dry or bland like I thought it would be. After that first bite, I immediately jumped on the scone bandwagon. 

These pumpkin scones are the second batch of scones I've ever made. My first batch was with dried cranberries and while I think they would have been better with fresh ones, they would make a great Thanksgiving breakfast treat, just like these pumpkin scones. These scones would also be perfect to take with you to snack on while you stand in line at 3AM during Black Friday sales!




Pumpkin Scones with a Cinnamon Glaze

For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg


Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough.*

Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

*I only got 8 pieces out of my ball of scone dough. I didn't want to pat out the dough too thin because I wanted my scones to be nice and thick.


For the Cinnamon Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tablespoon milk
1/4 tsp cinnamon

To make the powdered sugar glaze, mix the powdered sugar, milk, and cinnamon together until smooth. When scones are cool, drizzle glaze over the top of each scone.

7 comments:

  1. These were great! I hoarded mine for two days because I didn't want it to be gone! I paired mine with a cup of coffee and it was heaven. Must make these again soon!

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  2. I have to make these scones! I have been dying over them for about a year now but I keep putting it off. bookmarking!

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