Tastē Tuesday~ The leaves on our tree are turning a beautiful red and beginning to dance off of the branches and around the front yard. After a couple of days in the 80's and 90's, a dip into the 70's inspired me to work on my pumpkin scone recipe again. In addition to the weather, little boys #2 and #3 like scones for breakfast, and my freezer was empty. I made two different recipes today and compared them to a batch I made a few weeks ago. Below is what I think is the best recipe so far with some options to personalize the scones to your taste. I have also come to the conclusion that I like pumpkin bread better than pumpkin scones, so I expect my hunt for a pumpkin scone recipe will end with this one. Make sure you check out the Oxptions for toppings at the bottom of the recipe.
With only 8 days left before Thanksgiving, I hope this note finds you anticipating the wonder of the holiday season!
With only 8 days left before Thanksgiving, I hope this note finds you anticipating the wonder of the holiday season!
Pumpkin Scones
Adapted from PJ Hamel
Makes 12 scones
Ingredients
2 3/4 cups (11 1/2 ounces) all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup unsalted butter, frozen
2/3 cup cinnamon chips*
2/3 cup canned pumpkin
2 large eggs
2T milk + extra for brushing
coarse white sparkling sugar, for topping (see Options below)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
Grate frozen butter into dry mixture. Stir just until the mixture is unevenly crumbly. Stir in the cinnamon chips, if you're using them.
In a separate mixing bowl, whisk together the pumpkin, eggs, and 1 T milk until smooth. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together. If needed, add the other tablespoon of milk.
Line a baking sheet with parchment paper. Sprinkle a bit of flour on top of the parchment.
Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5-6" circle; about 3/4" thick.
Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. Bake the scones for 15 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. The edges should look baked through, not wet or doughy. Remove the scones from the oven, and serve warm.**
Options
I tried three topping options for these scones: cinnamon & sugar, Turbinado sugar, and a spiced glaze. The first two options are nice when the cinnamon chips are incorporated into the scone. The course sugar adds a little bit of a sweet crunch. If the cinnamon chips are left out and/or a sweeter treat is desired, the spiced glaze is delicious. It is reminiscent of Starbucks' pumpkin scone. (In a bowl, mix 1 cup powdered sugar and 2 T milk, adding the milk a teaspoon at a time until thick but spreadable consistency is reached. Spread on top scone and allow to harden. In another bowl, mix 1 cup powdered sugar, 1/4 teaspoon cinnamon, and a pinch of nutmeg, ginger, and cloves. Mix up to 2T milk in slowly until thick consistency is reached. Drizzle over firm white icing.)
Notes
*Cinnamon chips are optional. This scone is not inherently sweet. In lieu of frosting, the cinnamon chips are a nice addition.
**See previous scone recipes for storage instructions.
Pumpkin Scones (printable recipe)
Adapted from PJ Hamel
Makes 12 scones
Ingredients
2 3/4 cups (11 1/2 ounces) all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup unsalted butter, frozen
2/3 cup cinnamon chips*
2/3 cup canned pumpkin
2 large eggs
2T milk + extra for brushing
coarse white sparkling sugar, for topping (see Options below)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
Grate frozen butter into dry mixture. Stir just until the mixture is unevenly crumbly. Stir in the cinnamon chips, if you're using them.
In a separate mixing bowl, whisk together the pumpkin, eggs, and 1 T milk until smooth. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together. If needed, add the other tablespoon of milk.
Line a baking sheet with parchment paper. Sprinkle a bit of flour on top of the parchment.
Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5-6" circle; about 3/4" thick.
Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. Bake the scones for 15 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. The edges should look baked through, not wet or doughy. Remove the scones from the oven, and serve warm.**
Options
I tried three topping options for these scones: cinnamon & sugar, Turbinado sugar, and a spiced glaze. The first two options are nice when the cinnamon chips are incorporated into the scone. The course sugar adds a little bit of a sweet crunch. If the cinnamon chips are left out and/or a sweeter treat is desired, the spiced glaze is delicious. It is reminiscent of Starbucks' pumpkin scone. (In a bowl, mix 1 cup powdered sugar and 2 T milk, adding the milk a teaspoon at a time until thick but spreadable consistency is reached. Spread on top scone and allow to harden. In another bowl, mix 1 cup powdered sugar, 1/4 teaspoon cinnamon, and a pinch of nutmeg, ginger, and cloves. Mix up to 2T milk in slowly until thick consistency is reached. Drizzle over firm white icing.)
Notes
*Cinnamon chips are optional. This scone is not inherently sweet. In lieu of frosting, the cinnamon chips are a nice addition.
**See previous scone recipes for storage instructions.
Pumpkin Scones (printable recipe)
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