If I read one blog in September that said, “I love the Fall” I read a hundred. Mine included. However, most of the proclamations of love for the autumn season started to die down around mid-to-late October when the weather really started to get chilly and people started thinking, “Damn it, I wish it were still July. I’m so pasty white I could glow in the dark.” That’s when, as it turns out, you need pumpkin scones the most.
I, on the other hand, am not done with fall. I loved it when the leaves started changing and I love it now that they’re starting to fall and they crunch on the ground when you’re walking on the sidewalk (unless it’s raining and you have as
much little coordination as I do and constantly slip on them. I mean….no…I’ve never done that before).
I’m not done with fall, and no, ladies and gentlemen, I’m definitely not done with pumpkin. I made these pumpkin scones this weekend and haven’t enjoyed breakfast on a Sunday morning so much in quite a long time.
- 2 cups all purpose flour
- 7 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ tsp cinnamon
- ½ teaspoon ground nutmeg
- ¼ tsp ground cloves
- ¼ teaspoon ground ginger
- ½ cup canned pumpkin
- 3 tablespoons half and half (or regular milk)
- 1 large egg
- 6 tablespoons cold butter, cut into cubes
- 1 cup + 1 tbsp confectioners' sugar
- 2 tbsp whole milk
- Preheat the oven to 425F, and combine all purpose flour, granulated sugar, baking powder salt, nutmeg, ground cloves, ground ginger together in a large mixing bowl.
- In a separate medium bowl, whisk together pumpkin, half and half and egg.
- Cut butter into the dry ingredients, using a pastry cutter, until it resemble coarse meal. Fold in wet ingredients in the medium bowl and form dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9-inches x 3 inches. Cut into 6 triangle slices of dough. (Freeze dough for 30 minutes or upto 1 month if it's too soft and hard to handle at this point)
- Bake for 14-16 minutes or until scones turn light brown.
- While scones cool, mix ingredients for plain glaze, using mixer on medium speed, until the mixture becomes smooth. Brush glaze over scones, when they are cool.