Tuesday, November 03, 2015

Pumpkin Scones

Fall came.  Yesterday.  It came with a great big rain storm that lasted all day and into the night.  Ethan had the day off, and so we hung out in our comfy clothes and snuggled under blankets and watched movies on Netflix.  It was probably the best.day.ever.  Today, I dressed in layers and it was awesome.  So, yes, fall is officially here in Sunny, drought ridden California!  We must celebrate. . . and the only way that really makes sense is to bake something pumpkin-y. 
I realized the last time I made these that I posted about them and just shared the link.  I must have been so lazy back then, because, I really need to have that recipe where I can find it.  It's one of my fall baking traditions.  Everyone loves them!  Weston just wants to eat the frosting, but what 4 year old doesn't?
I made them into squares this time because I've noticed that Starbucks started making them square this year (and I probably spend way too much time in the Starbucks drive thru).  Doing it this way, you don't even need a cookie cutter, you can just cut them out with a knife.  Easy peasy! 

Pumpkin Scones
adapted from here

2 cups flour
7 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
6 Tbsp cold butter
1/2 cup canned pumpkin
3 Tbsp milk
1 large egg

Glaze #1:
1 cup powdered sugar
2 tbsp whole milk

Glaze #2:
1 cup powdered sugar
2 tbsp milk
1/4 tsp cinnamon
1/8 tsp nutmeg
pinch of ginger
pinch of cloves

Preheat oven to 425.  Line your favorite baking sheet with parchment or use a silpat.

Combine dry ingredients into a food processor.  Pulse a couple of times to get it all mixed up.  Cut butter into small cubes and add  butter to flour mixture.  Pulse until nice and crumbly.  Slowly add pumpkin, egg, and milk to mixture and pulse until nice and mixed up.  Dump mixture out onto a floured surface.  Sprinkle a but of flour over the top and pat out into a rectangle.  Cut out your desired shape and lay on your prepared baking sheet.  Keep doing this until no dough is left.

Bake for 14-16 minutes.  They should be a light brown.    Cool on a wire rack.

Make glaze #1 in a small bowl.  Using a silicone pastry brush or a small spoon and spread over the tops of the scones.  It doesn't take long for it to become hard. 

Make glaze #2 in the same small bowl.  Pour glaze into a sandwich bag and snip off the tip with your scissors.  Drizzle over first layer of glaze and allow to harden. . . or just dig in and eat.

Enjoy and share some with some friends!  

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