I decided to start getting in the holiday spirit earlier this week and did so by tackling some Pumpkin Scones. Amidst studying for a logic midterm and getting ahead on work for next week, I set aside a good few hours to make these babies.
Sadly, I have to add a disclaimer that while I'm certain the recipe is delicious, I was not giving it my full attention. I unknowingly baked them without one very important ingredient, baking powder!
In any case, I thought that I would still go ahead and post them anyways since they look pretty decent and everyone else who has used the recipe seems to be raving about it!
Adapted from Brown Eyed Baker
1 cup all-purpose flower
1 cup whole wheat flower
1/4 cup + 3 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 tbsp cold butter, in cubes
1/2 cup canned pumpkin puree
3 tbsp milk
1 lg egg
Powered Sugar Glaze
1 cup plus 1 tbsp powdered sugar
2 tbsp milk
1 cup plus 3 tbsp powdered sugar
2 tbsp milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ginger
1 pinch gloves
Preheat oven to 425 degrees F and line a baking sheet with parchment paper (this works well for clean up!)
Combine all dry ingredients from scone recipe (flour, spices, baking powder, sugar). Slowly cut in butter cubes making sure no large pieces are left. This should resemble corn meal.
In a separate bowl mix egg, pumpkin and milk. Fold these into the dry mixture and form into a ball.
Pat dough onto the parchment paper and cut desired shape with knife. Bake for 14-16 minutes, or until lightly browned. Remove promptly and place on cooling rack.
While the scones are cooling, whisk together ingredients for both the glaze and spiced glaze (in separate bowls). Once cool, use pastry brush or spoon to coat scones with glaze.
When glaze has hardened, drizzle the spiced glaze on top.