Pumpkin Scones

 I love me a scone, and I admittedly get irrationally irritated if you give me a dry one. I just see no reason for a them to be dry – they’ve got enough butter – but oftentimes they’re still somehow crumbly and parched. Obviously, I still will eat dry scones – because if you love something sometimes you must suffer on its behalf, and I will suffer for a scone – but I don’t necessarily feel good about myself when I’m done.

 

I know a lot of people who love the pumpkin scones at Starbucks, and the one time I had one, it mostly made me feel sad (and thirsty… and guilty).

 

So, starting with one of the Starbucks scone copycat recipes I found online, I tinkered with it a bit, and came up with a fluffy, moist, and flavorful scone that’s coated with a sweet and spicy glaze. Success!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Scones

 

printer friendly version

 

scones

2 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon cloves

½ teaspoon ginger

½ cup pumpkin

1 egg

¼ cup sour cream

1 stick (8 tablespoons) butter, frozen

 

plain glaze

1 cup powdered sugar

2 tablespoons milk

 

spiced icing

1 cup powdered sugar

1 tablespoon pumpkin

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1/8 teaspoon ginger

¼ teaspoon cinnamon

1-2 tablespoons milk

 

 

1. Preheat oven to 400. Spray baking sheet with cooking spray or line with parchment paper.

 

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.

 

3. Using the large holes on a box grater, grate the stick of butter.

 

4. Using your fingers, incorporate the butter into the flour mixture. The mixture should resemble course meal by the time you’re done rubbing the ingredients together.

 

5. In a separate bowl, whisk together pumpkin, egg, and sour cream.

 

6. Fold the pumpkin mixture into the dry ingredients, then form the dough into a ball. Pat out on to a floured surface, shaping it into a 1’ thick round. Cut into whatever shapes you like (I’m a fan of triangles), ending up with 6 scones.

 

7. Place on baking sheet and bake until lightly golden, about 15 minutes. When done, remove from oven and place on cooling rack to cool while you work on the glaze.

 

8.  For the plain glaze, combining ingredients in a medium bowl and beat with an electric mixer. Ingredients should be mixed until there are no longer any lumps.

 

9. When scones are cool, use a brush to generously coat the top of each scone (or, conversely, you can just dip the top of the scone in the glaze). Set back on cooling rack to allow glaze to harden.

 

10. Prepare the spiced icing exactly as you did the plain glaze, mixing all the ingredients together with an electric mixer until it’s smooth. This icing should be a bit thicker. Drizzle this icing over each glazed scone; a squirt bottle works great, or you can drip it off the end of a knife. Allow to dry and firm up, about an hour.

 

Enjoy!

Posted on March 10, 2013
This entry was posted in baking, breads, brunch and tagged baking, pumpkin, sweet.