from the archives; originally posted October 6, 2011. That being said, please excuse the awful photographs! đÂ
It might be a little early for some to start considering the pumpkin flavor, but with all the talk of Pumpkin Spice Lattes- maybe not! I dug this post out from my first few months of blogging- still a recipe I love!
Last week I was really craving some pumpkin scones. I didn’t have a recipe and planned on consulting Google with the matter. However, I opened up one of my favorite blogs the other day and she had posted a recipe for them and said she loved it!
So I decided to go for it on Saturday- with a few modifications of course.
Here is the original source of the recipe- I believe credit is deserved for these babies!
Mix the pumpkin, half-and-half, and egg together.
Then, add remaining ingredients for scones into a large bowl. I used my hand mixer to cut the butter into the flour mixture.
Blend the two mixes together until all of the dry ingredients are moistened. I also used the mixer for this step.
Roll out onto a flourered surface.
Then put ’em on a baking sheet and bake for 15 minutes.
When they come out of the oven, ice them {the best part!} and wait an hour for the icing to harden. {yeah, right!}
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- ½ cup canned pumpkin
- 3 tablespoons half-and-half
- 1 large egg
- 2 cups all-purpose flour {I used one cup all-purpose, one cup whole wheat}
- ¼ cup plus 3 tablespoons granulated sugar {healthier option: ⅛ cup white sugar, ⅛ cup Stevia, and 3 Tbs. brown sugar}
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 fps ground cinnamon
- ½ teaspoon ground nutmeg
- 6 tablespoons cold butter, cut into 1-inch cubes
- For the Spiced Powdered Sugar Glaze:
- 1 cup plus 3 tablespoons powdered sugar
- 2-3 tablespoons milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
- Preheat the oven to 425 degrees F. Grease a baking sheet with cooking spray
- In the bowl of a stand mixer, stir together the flours, sugars, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
- Add the butter and toss with a fork to coat with the flour mixture.
- Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
- 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.
- Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches.
- Use a large 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 slices of dough. Place on prepared baking sheet.
- Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
- While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. Add in spices. Drizzle over scones and allow to firm.
Linking up: Love Grows Wild,
About Kelli Hays
Thank you so much for co-hosting the Pumpkin Patch Blog Hop! I’ve added this to my Pumpkin board on Pinterest đ I can’t wait to try these!
The temps and season will be changing sooner than we want! Enjoy the rest of the summer and thanks for sharing with us at the #WWDPARTY!
I was so disappointed when Starbucks discontinued my favorite pumpkin scones. Looking forward to trying your recipe. Thanks for sharing đ
Blessings,
Shari