I realize that the spicy and savory taste of pumpkin is typically reserved for autumn when the weather becomes slightly cooler and you need something warm to pick you up – not when it’s +40 celsius with the humidity in August. As I mentioned in my last post, this is week two of Claudia being on vacation. This recipe is her most favourite that I bake and she requests it often. These scones are dense and almost exactly like the pumpkin scones you will find at your neighbourhood Starbucks. I was given this recipe from a friend of mine a few years ago. I’m actually not entirely sure where she found it, so I apologize if I’m not giving the proper recipe credits. In other words, please don’t sue me if this is your recipe. I’m just trying to be a good daughter, after all.
You will need:
For the scones:
2 cups flour
7 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
6 tablespoons cold unsalted butter
1/2 cup canned pure pumpkin
3 tbsp half-and half
For sugar glaze:
1 cup + 1 tbsp icing sugar
2 tbsp whole milk
For spiced glaze:
1 cup + 3 tbsp icing sugar
2 tbsp whole milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
*Note – this recipe makes 6 huge (and I mean HUGE) scones. You can probably cut them further into 8 if you prefer*
Combine flour, sugar, baking powder, salt and spices in a large bowl.
Using a fork or pastry knife (or even food processor for ease), cut cold butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious.
In a separate bowl, whisk together pumpkin, half and half, and your egg.
Delicious? It soon will be, trust me.
Fold wet ingredients into dry ingredients and form the dough into a small ball.
Flour surface. And maybe get a manicure prior to photographing your hands.
Place dough on surface and form it into a 1-inch thick rectangle (about 9-inches long and 3-inches wide). Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.
Again – if you want to make smaller scones, simply make four equal portions and cut accordingly.
Place slices on a baking sheet lined with parchment paper and bake for 14-16 minutes at 425 degrees fahrenheit.
Another note – the dough is quite sticky. Therefore I don’t think anyone will ever get pretty, uniform triangles. I never do. Scones are meant to be “rustic” looking anyways, right? Right.
While the scones cool on a wire rack, start making the plain glaze icing by mixing your icing sugar and milk together until smooth.
Nice thick consistency.
Once your scones have cooled, brush to paint plain glaze over the top of each scone.
Delicious -but we’re not done yet!
While the plain glaze firms, combine the ingredients for the spiced icing together in a bowl.
I then transfer this icing into a small Ziploc bag and cut the end off one of the corners. Works well for icing the fine lines on the scone. But use whatever tool you’d like – a spoon or whisk works well too.
Kinda looks like Starbucks scones, doesn’t it?!
Perfect comfort food for any day of the year.