Tuesday, October 23, 2012

Pumpkin Scones


2 cups all-purpose flour
7 Tablespoons 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
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg [I used egg replacer for a friend and it worked just fine too!]

  • Preheat oven to 425 degrees F. 
  • Lightly grease a cookie sheet or line with parchment paper. 
  • Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. 
  • With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside. 
  • In a separate mixing bowl, whisk pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. 
  • Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle (about 9 inches across). Use a large knife to slice the dough into 8 or 12 (for smaller portions) equal portions, similar to how a pizza is cut. 
  • Place on prepared baking sheet from step 2. Bake for 14–16 minutes until scones turn light brown.
  • Place on wire rack to cool.
Spiced Glaze:
1 cup powdered sugar 
3 Tablespoons powdered sugar [use if needed to get the right consistency]
2 Tablespoons whole milk [I used Almond milk, absolutely delish!]
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 pinch ginger 
1 pinch ground cloves

  • Mix all the ingredient, stirring until all combined. If its too runny, add a little more powdered sugar, stirring until completely mixed in before adding more.
  • Drizzle or brush over the scones. Let completely dry (it will harden as it dries).
recipe directly from Moms Who Think.com

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