These scones - so yummy, so fall, so full of pumpkin delicious-ness. I think I literally squealed with delight when they were finally ready to eat, but its hard to know because of the resulting food coma...
Before I tried this recipe I was really intimidated by the idea of making scones, but its not just for serious bakers! This recipe was not too bad - give it a try you wont be disappointed.
Kitchen Test (from the site): Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with whole-food ingredients.
I'm taking the pledge, will you?!
So here's what you do (full recipe at the bottom):
Gather all ingredients: Flour, pumpkin, sugars, spices, etc.
Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
In
the bowl of a large food processor (or in a large bowl) combine the
flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Pulse or whisk to combine.
Add cold butter and pulse until well
incorporated and mixture is the texture of cornmeal. Alternatively, use
your fingertips or a pastry butter to blend butter in.
In a
separate bowl, whisk together pumpkin puree, half & half, and egg.
Consider inviting a friend over to finish the pumpkin for you right out of the can :)
Add to flour mixture and pulse until just combined. Alternatively, stir
until the dough comes together in a ball.
Turn the dough out onto a
lightly floured surface and gently knead 4 or 5 times to bring the dough
together, then flatten into a circle 1″ thick.
Using a pizza cutter,
cut the dough in half, then cut each half into thirds.
Place the
wedges onto the prepared baking sheet and bake for 14-16 minutes, or
until just starting to turn golden brown.
Remove to a cooling rack to
cool completely.
When scones are cool, whisk together the plain
glaze ingredients, then spoon on top and spread slightly.
Let harden for
10 minutes, then whisk together the spiced drizzle ingredients and
drizzle on top. Let harden completely, before serving, or do as i did and gobble them right up!
Pumpkin Scones
Makes 6 Scones
recipe from IGE
Ingredients:
2 cups flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin puree (not pumpkin pie filling)
3 Tablespoons half & half
1 egg
6 Tablespoons cold butter, cubed
For the plain glaze:
1 cup + 1 Tablespoon powdered sugar
2 Tablespoons half & half
For the spiced drizzle:
1 cup + 3 Tablespoons powdered sugar
2 Tablespoons half & half
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
pinch ground ground ginger
pinch ground ground cloves
Directions:
- Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
- In
the bowl of a large food processor (or in a large bowl) combine the
flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Pulse or whisk to combine. Add cold butter and pulse until well
incorporated and mixture is the texture of cornmeal. Alternatively, use
your fingertips or a pastry butter to blend butter in.
- In a
separate bowl, whisk together pumpkin puree, half & half, and egg.
Add to flour mixture and pulse until just combined. Alternatively, stir
until the dough comes together in a ball. Turn the dough out onto a
lightly floured surface and gently knead 4 or 5 times to bring the dough
together, then flatten into a circle 1″ thick. Using a pizza cutter,
cut the dough in half, then cut each half into thirds.
- Place the
wedges onto the prepared baking sheet and bake for 14-16 minutes, or
until just starting to turn golden brown. Remove to a cooling rack to
cool completely.
- When scones are cool, whisk together the plain
glaze ingredients, then spoon on top and spread slightly. Let harden for
10 minutes, then whisk together the spiced drizzle ingredients and
drizzle on top. Let harden completely, about 1 hour, before serving.
Store in an air-tight container for 1 day
