Well, it is Thursday, which means it's time for another pumpkin recipe. You sick of these yet? I hope not... because it's still a good long while 'til Thanksgiving. (Not that I'm counting or anything. Thanksgiving is just our next big 'break' at school. Only 39 school days away! Haha.)
Sundays are "fun breakfast" day in our house. Basically, the only day of the week I actually make something for breakfast. (Other than pouring a bowl of cereal or some good ole' maple & brown sugar instant oats.) It usually goes down like this: I go for a run, rush through the end of my run in fear of not having time to bake before church, come into house and immediately start baking in my running clothes. Case in point:
|Flour splattered all over running clothes. Typical.|
So, I made pumpkin scones! I found this recipe over at Sweet Pea's Kitchen, who has a TON of awesome-looking pumpkin recipes. Which are definitely bookmarked for the weeks to come.
They're moist, light, and fluffy just as a scone should be. And coated with two glazes! A sweet vanilla glaze which is topped with a spiced glaze. That's what really put these over the top. Next time, I plan on adding some chopped pecans. And there will be a next time, for sure.
- For the scones
- 2 cups all-purpose flour
- ½ cup packed brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 6 tablespoons cold butter, cut into small cubes
- ½ cup canned pumpkin
- 3 tablespoons half-and-half
- 1 large egg
- For the powdered sugar glaze
- 1 cup plus 1 tablespoon powdered sugar
- 2 tablespoons milk
- For the spiced glaze
- 1 cup plus 3 tablespoons powdered sugar
- 2 tablespoons milk
- ¼ teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground ginger
MethodPreheat oven to 425*F. Coat a baking sheet with cooking spray or line with parchment.
In a large bowl, combine flour, brown sugar, baking powder, salt, and spices. Add the butter pieces and cut in using your fingers or two knives until the texture resembles coarse cornmeal, with the butter pieces no large than small pieces.
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 the dough out onto a lightly floured surface into a circle about 1-inch thick. Using a knife, cut into 8 equal wedges. Place wedges onto prepared baking sheet. Bake for 14-16 minutes until light brown.
Meanwhile, prepare glazes. For powdered sugar glaze, mix the powdered sugar and milk together until smooth. For spiced glaze, combine all ingredients until smooth.
When scones are cool, drizzle with powdered sugar glaze. Let sit for a few minutes to firm up. Then, drizzle with spiced glaze. Enjoy!