Friday, March 9, 2012

Pumpkin Scones

Last week I came down with a bug. I spent a day and a half at home, instead of at the office, annoyed about being sick. I had half a can of pumpkin in the fridge, leftover from making kale and pumpkin pasta a few days earlier. So I decided to put it to use and make some pumpkin scones. Good sick food, right?


I love scones. They're easy and delicious, and a great way to use up things like fruit, or cream. Plus they're sort of fancy. 


Ingredients

SCONES:
2 cups all-purpose flour
3/4 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pure (unsweetened) pumpkin
3 tablespoons half and half cream
1 large egg
6 tablespoons cold butter, cut into cubes
PLAIN GLAZE:
1/2 cup powdered sugar (sifted)
1 tablespoon milk (any kind)
SPICED GLAZE:
3/4 cup powdered sugar (sifted)
1 to 2 tablespoons milk (any kind)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground ginger
pinch of ground cloves



Preheat your oven to 425 and line a cookie sheet with parchment paper. Lightly flour the parchment paper. In a large bowl, combine all the dry ingredients (flour through ginger).



In a separate bowl, combine the wet ingredients: pumpkin, half and half, and egg.


Whisk together and set aside.


Next, take your cold butter pieces...


And cut into the dry mix, using a pastry blender or two forks. I bought a pastry blender a few years ago specifically for scone-making. It makes me happy.


When the butter is cut in and the mixture resembles coarse crumbs, add the pumpkin mixture.


Fold wet and dry ingredients together until combined and shape dough into a ball. The dough will be somewhat sticky.


Place dough ball onto your prepared cookie sheet and shape into a rectangle. Add a little flour if the dough is too sticky to shape.



With a greased knife, cut rectangle into thirds, and then cut each third diagonally, so you have six triangles. Gently pull apart. Bake 14-16 minutes until scones begin to turn light brown. Transfer scones to wire rack to cool. If you accidentally drop one on the rack (like I did) and a corner falls off, it's perfectly okay to eat the amputated corner (like I did).


Let scones cool, and then prepare the plain glaze by whisking powdered sugar and milk together in a small bowl.


Brush onto the cooled scones. 



While the glaze is setting, prepare the spiced glaze by whisking powdered sugar, milk, and spices together in another small bowl.


Drizzle (or brush) the spiced glaze over the scones.



This, my friends, is a perfect sick day afternoon treat. Especially combined with hot apple cider and Pride and Prejudice.


3 comments:

  1. yummy! I've been sick and on antibiotics all week too.....maybe a pumpkin scone is just what the doctor ordered!

    ReplyDelete
  2. I think a pumpkin scone is EXACTLY what you need! :)

    ReplyDelete

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