Remember my scone disaster back in September? I promised that there would be a “scones part 2″. And today was the day I reclaimed myself in the world of baked goods. This time, I came out on top! I made these heavenly pumpkin scones drizzled with a warm spiced glaze.
These were simple and fun to make. It involved making a mess with flour on the counter so I had a grand ol’ time! I made the scones from Pinch My Salt and used the spiced glaze from The Brown Eyed Baker. It was a magical combination of flavors and made a light and rich scone. The smell that filled the house was just heavenly. I wish I could attach a smell to this post for you to experience!
Roll up your sleeves, it’s time to get a little messy!
Pumpkin Scones with Spiced Glaze
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 6 tablespoons unsalted butter
- 1/3 cup pumpkin puree
- 1/3 cup heavy cream
- 6 tablespoons brown sugar
- 1 teaspoon vanilla
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Cut the butter into small pieces, put in a small bowl and put in the fridge. In a medium bowl, whisk together the flours, baking powder, salt, and spices. Place bowl in freezer (use the fridge if you don’t have room.)
- Combine the pumpkin, heavy cream, brown sugar and vanilla. Whisk together well and put int he fridge. Take out the butter and flour bowls. Dump the butter in with the flour. Use your finger tips to press the butter into the flour until it resembles coarse crumbs.
- Pour the pumpkin mixture into the flour and butter. Stir with a wooden spoon until everything is just moistened. The dough will be crumbly and that is good.
- Spread some flour on your counter or workspace. Turn out the dough onto the counter. Push the pile together with your hands. Knead it just a couple of times or until everything is together. Don’t knead too much of the dough will get too sticky.
- Pat the dough into a rough circle, 3/4 to 1 inch thick. Cut it into 8 triangle shaped pieces. Or use a round biscuit cutter to make round scones. Place on the baking sheet, making sure they don’t touch.
- Bake for 15 minutes. They will be light brown on the bottom and the tops will darken as they cool.
- Cool on cooling rack and top with glaze.
Spiced Glaze: Whisk together 1 cup plus 3 tablespoons powdered sugar, 2 tablespoons milk, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, a pinch of ground ginger, and a pinch of ground cloves. Use a spoon to drizzle on hot scones.
Glaze will set as scones cool. Make sure to place a towel under the cooling rack before drizzling on scones or you will have a glaze mess on your counter.