During this time of year, everyone seems to be drawn to the pumpkin spice craze with Starbucks’ infamous pumpkin spice latte and pumpkin spice scones, fall-themed Yankee candles, and even pumpkin spice Oreos. We are no exception. This week on the SCOOP, we have glazed pumpkin scones; they’re sweet, spiced and everything nice. Enjoy!

Glazed Pumpkin Scones, adapted from Iowa Girl Eats

 

 

 

 

 

 

Ingredients:

Scones

2 cups flour + 3-4 Tbsp.

7 Tbsp. sugar

1 Tbsp.baking powder

½ tsp. salt

½ tsp.cinnamon

½ tsp.ground nutmeg

¼ tsp.ground cloves

¼ tsp.ground ginger

½ cup canned pumpkin (puree, not pumpkin pie filling)

3 Tbsp. half & half (or any other dairy or non-dairy substitute, the thinner ones may affect the texture of the dough)

1 egg

6 Tbsp. cold butter, cubed

Pumpkin Glaze

½ cup powdered sugar

½ Tbsp. milk

3 Tbsp. canned pumpkin

a pinch of cinnamon

1 Tbsp. unsalted butter, melted and cooled

Spiced Drizzle

1 cup + 3 Tbsp powdered sugar

2 Tbsp. half & half

¼ tsp. cinnamon

⅛ tsp. ground nutmeg

a pinch ground ground ginger

a pinch ground ground cloves

 

 

 

 

 

 

 

 

 

 

 

Directions

1. Mix together pumpkin, half & half (if you don’t have this, use milk or cream), and the egg.

 

 

 

 

 

 

 

 

 

2. In a separate bowl, whisk together flour, sugar, baking powder, and salt, with cinnamon, nutmeg, cloves and ginger. This can also be done with a food processor.

 

 

 

 

 

 

 

 

 

 

 

 

3. Cut the butter into the flour mixture using your hands, a fork, or a food processor (we used our hands). Make sure the butter is cold.

 

 

 

 

 

 

 

 

 

 

4. Combine pumpkin mixture with flour mixture, again using either a food processor, your hands, or another mixing tool. It should form a ball of dough; if it doesn’t, add more flour.

 

 

 

 

 

 

 

 

 

 

5. On a floured surface, knead the dough and form it into a disc about 1’’ thick*. Preheat oven to 425 degrees Fahrenheit (this can be done at any time; we just did it during this step).

 

 

 

 

 

 

 

 

 

6. Cut the disc into six triangular pieces.

 

 

 

 

 

 

 

 

 

7. Line a baking sheet with parchment paper or baking spray and flour. Place the cut scones onto the sheet.

 

 

 

 

 

 

 

 

 

 

8. Bake for 14-16 minutes*. Enjoy the wonderful fall-esque smells emanating from your oven. Around 12 minutes, begin checking for doneness by inserting a toothpick into the middle of the biggest scone. If it comes out clean, the scones are done.

 

 

 

 

 

 

 

 

 

9. While scones cool on a wire rack, make the glaze and drizzle.**

 

 

 

 

 

 

 

 

 

 

10. After scones have cooled for at least 30 minutes, spoon or pipe on glaze, then add the spiced drizzle.** If the scones are still warm, the glaze will run and drip all over your plate.

 

 

 

 

 

 

 

 

 

*For mini scones, do the exact same for steps 1-4, but on step 5 split the dough to form two smaller discs of the same thickness and cut each of those into pieces. Then bake for 7-10 minutes, checking for doneness around 5 minutes.

**The glaze and spiced drizzle are optional. If you like your scones a little less sweet, skip these steps.

Glaze and drizzle directions:

1. For the pumpkin glaze, mix together all ingredients in a bowl until smooth. Place into piping bag or leave in bowl to spoon on to scones. It should be pretty thin; add more milk or pumpkin if not. We used a zip-lock bag with a corner cut off. For how to fill a piping (or zip-lock) bag, click here.

 

 

 

 

 

 

 

 

 

 

2. In a separate bowl, or the same one if you would rather do less cleaning up, mix together ingredients for spiced drizzle (it will be pretty thick).

 

 

 

 

 

 

 

 

 

NOW EAT B/C THEY ARE DELICIOUS