October 31, 2011

Pumpkin Spice Scones

Kyle and I really got blessed with good neighbors. Not only do they wave and greet us with a smile, but they also bake us treats. Not just once, not just twice, but MANY times. Sometimes I hear a knock and there's old Mr. Terri with a bag of goodies, other times I open my door to leave, and there's treats hanging from our door. Pumpkin cookies, coffee cake, cinnamon cookies....YUM! I've baked them a few things, but I wanted to bake them something really delish. Sooo, when I stumbled upon these here Pumpkin Spice Scones, I knew I'd hit gold. Pure, delicious gold.

I highly recommend these---no.....more than highly. I recommend these to the moon and back. These are awesome. The recipe sounds overwhelming, but it's super easy, and well worth it. Trust. Me.

Pumpkin Scones (from theshoeboxkitchen)
2 cups all purpose flour
1/4 cup plus 3 tablespoons granulated sugar (we used turbinado)
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, cut into 1-inch cubes
1/2 cup canned pumpkin (we used our fresh pumpkin puree)
3 tablespoons half-and-half
1 large egg

Powdered Sugar Glaze
1 cup plus 1 tablespoon powdered sugar
2 tablespoons milk

Spiced Glaze
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of ground ginger
Pinch of ground cloves

    1. Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
      In a mixing bowl, whisk together the pumpkin, half-and-half, and egg.  Set aside.
    2. Sift together  into a large mixing bowl (or the bowl of your stand mixer) the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.  Add the cubed butter on top.
    3. Now, either using a pastry blender or the paddle attachment of your stand mixer on medium speed, mix the butter and dry ingredients until your reach the consistency of coarse cornmeal (pieces of butter should be no larger than a small pea). 
    4. Now gradually fold the wet ingredients into the dry ingredients. The important thing is to make sure all the dry ingredients have been moistened well.
    5. On a well floured surface flatten and form the dough into a circle. Then cut it into a pizza (should be 8 triangles). 
    6. Place the triangle of dough on the parchment-lined baking sheet and bake for just 15 minutes, or until light brown.  Remove to a cooling rack and let cool before icing.
    7. Make up the powdered sugar glaze by mixing the milk and sugar until smooth, then paint the tops of the scones with the glaze.
    8. While the first glaze is drying (10 minutes or so), make up the spiced glaze by combining all ingredients and mixing until smooth.  Drizzle onto the scones.
    9. Stand back and look at your creation and enjoy.

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