Pumpkin Scones

 Recipe From: Laura

Nothing says "Welcome Fall" like  warm pillowy pumpkin scones straight from the oven, ever so redolent of autumntime.  Drizzles of sweet glaze & rich notes of ginger, cinnamon, and nutmeg are found in each pumpkiney morsel, sure to melt your heart. 💝  These. Are. AHHHMAZING!!

 

 Ingredients:

2 cups org. whole wheat flour OR organic white flour

1/4 cup plus 2 TBSP organic sugar

1 TBSP baking powder

1/2 tsp sea salt

1/2 tsp organic ground cinnamon

1/2 tspn organic ground nutmeg

1/4 tsp organic ground cloves

1/4 tsp organic ground ginger

6 tablespoons cold butter, cut into 1-inch cubes

1/2 cup canned pumpkin puree (NOT pumpkin pie filling)

3 tablespoons buttermilk (can use half/half if needed)

1 large egg

For the Spiced Glaze:

1 cup plus 3 TBSP powdered sugar

2 TBSP whipping cream or half/half

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 pinch ground ginger

1 pinch ground cloves

 Directions:

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

 

2. In the bowl, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.

 

Add the butter and toss with a fork to coat with the flour mixture. ‘Rub’ butter between your fingers until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

 

3. 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.

 

*I had approx 1/8 c. of flour mixture left which I did not incorporate into the scones.

 

Forming Dough To Cut Into Triangles

4. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle approximately 4 inches by 12 inches. We used a ruler!  NOTE: the less patting and handling of the dough at this point, the lighter and moister the result!

 

5. Use a knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular pieces of dough. See pix above. 

 

6. Place on prepared baking sheet. Bake at 425° for 14-16 minutes, or until light brown.

 

7. While the scones are cooling, make the powdered sugar-spice glaze by mixing the powdered sugar, the 4 spices, and milk together until smooth.

 

8. Drizzle over each scone and allow the icing to dry before serving (about an hour).  You can use the corner of a baggie, snip the tiniest of holes there, and gently squeeze out the icing making pretty zig-zags and swirls to ice your lovely scones.