I love pumpkin, probably more than is humanly possible. My list of pumpkin addictions includes Pumpkin Spice Lattes from Starbucks, pumpkin-scented candles, and now these scones...
So yum. If you love warm fall spices, these are the perfect item to bake. They're great for breakfasts or as an afternoon treat with coffee; and the good news is they really are easy to make! My grandmother is always adamant with me that scones should not be frosted. But I snuck on a little cinnamon ginger glaze for sweetness. Sorry, Grandma!
Makes 8 scones
for the scones
1 cup cake flour
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
6 tablespoons butter, cold
1/3 cup canned pumpkin
1/3 cup heavy cream
6 tablespoons light brown sugar
1 teaspoon vanilla
for the cinnamon ginger icing
1 cup confectioner's sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
to make the scones
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Cut the butter into small chunks and place back into the refrigerator to keep cold.
3. In a medium bowl, combine flours, baking powder, salt, allspice, cinnamon, ginger, and nutmeg.
4. In a separate bowl, whisk together the pumpkin, heavy cream, light brown sugar, and vanilla. Place bowl into the refrigerator to keep cold.
5. Place chilled butter chunks into the bowl of dry ingredients. Cut the butter into the flour, using either a pastry blender or your fingers. The mixture should become very crumby.
6. Remove the wet mixture from the refrigerator and combine at once into the flour mixture. Stir just until moistened; be careful not to over-stir.
7. Pour the dough mixture onto a counter or cutting board. Knead gently just until the dough sticks together. The dough will become sticky if you over-work it.
8. Shape the dough into a circle and flatten to about 3/4 of an inch thick.
9. Using a knife, cut the dough like a pie, into 8 pieces.
10. Place pie-shaped pieces onto the parchment-lined baking sheet, spaced about an inch apart.
11. Bake for about 14 minutes, until the bottoms are lightly browned. Remove from oven and place on wire cooling rack.
to make the cinnamon ginger icing
1. Whisk together the confectioner's sugar and milk until smooth.
2. Stir in cinnamon and ginger, adjusting the amount of spice to your personal taste.
3. Brush icing onto the tops of the scones; or pour/drizzle icing over the scones.
Not enough pumpkin for you? I also baked with pumpkin last fall!
pumpkin chocolate chip cookies
pumpkin oatmeal cookies
pumpkin and cranberry oatmeal bars
pumpkin walnut brownies
pumpkin ginger buttermilk bundt cake
I wasn't kidding when I said I love pumpkin! What's your favorite way to eat pumpkin?