Pumpkin Scones

pumpkin scones

pumpkin scones

It’s September 22, and August’s favorite season has arrived!  We know you wouldn’t think it would be her favorite, what with her name being August.  But this is the season of rich and comforting smells: mulching leafs, rain, fireplaces, and baked goods that are reserved just for this time of year.  We had a huge downpour yesterday, leaving us today with decadent natural aromas outside the house.  Inside the house, too, was fragrant with pumpkin scones baking in the oven.  Using homemade pumpkin puree means you can control the ingredients, support local business, and it’s fresher and better for you.

Makes 12

2 cups of all-purpose flour

1/2 cup of brown sugar

1/2 cup of butter

1/2 cup of heavy whipping cream

1/2 cup of pumpkin puree

1 tsp. of baking powder

1 tsp. of vanilla extract

1/2 tsp. of baking soda

1/2 tsp. of freshly grated nutmeg

1/2 tsp. of ground cinnamon

1/2 tsp. of powdered ginger

cubed butter and dry ingredients

cubed butter and dry ingredients

Preheat oven to 400 degrees F.  Stir together the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.  Cut the butter into cubes and add to the dry ingredients in the bowl of a stand mixer.

cut butter

cut butter

With two knives or a pastry blender, incorporate the butter into the flour the best you can so that the butter is in pieces no larger than a pea.

with the pumpkin puree

with the pumpkin puree

Mix together the cream, pumpkin puree, and vanilla extract.  With a regular paddle on your stand mixer, put the flour and butter bowl in the mixer.  Turn on low (speed 2) and slowly add the pumpkin cream.  A soft dough will form.

rolled out

rolled out

Transfer the dough to a cutting board that has been dusted with flour.  Flatten with a rolling pin to 1/2″ thick.

portioned

portioned

Cut into 12 triangles, and don’t worry if they’re not perfect.

done with the oven

done with the oven

Lightly spray a sheet pan with nonstick spray, move the dough triangles to the sheet pan, and bake for 18-20 minutes.

• For the vanilla icing:

1 cup of powdered sugar

3 tbs. of half-and-half

1 tsp. of vanilla extract

Place a wire rack over a sheet pan, and move the cooled scones to the rack.  Whisk the three ingredients until full incorporated and smooth.  Spoon over each scone for a vanilla icing over the tops.

• For the pumpkin icing:

1 cup of powdered sugar

2 tbs. of pumpkin puree

1 tsp. of vanilla extract

1/2 tsp. of freshly grated nutmeg

1/2 tsp. of ground cinnamon

1/2 tsp. of powdered ginger

Enough half-and-half (1 tbs. of less) to make the icing fluid

freshly iced

freshly iced

Whisk all ingredients until fully incorporated and smooth.  Drizzle over the vanilla icing.  Let set before moving/storing/enjoying.

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Posted on September 22, 2013, in Recipes and tagged , , , . Bookmark the permalink. Leave a comment.

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