I love scones and it wasn’t until I actually baked scones that I realized that I had been missing out. It may go without saying that I love baked goods and do my best to sample as many bakeries as possible. In New York City, we have no shortage of bakeries. No, scratch that. Superb bakeries. I walk a lot and every day, my senses are reminded that I live in one of the most foodie-friendly places in the world. The air is filled with scents of spiced grilled meats, roasting chestnuts, and in the background? The noise and hum of a city that is awake and paying attention.
I discover, admire, drool over pastries. When I am home, I check in with my favorite food bloggers and fellow bakers. Once again I have to thank the Brown Eyed Baker for this fantastic pumpkin scones with spiced glaze recipe. I doubled the recipe and sent S. to work with a container full of scones (makes for a happy group of colleagues). My upstairs neighbors are moving to the Bronx so I left a plate of warm scones at their doorstep on moving day. I’m going to miss them!
Make sure to cool completely before adding the glaze or the scone will soak it all up.
Pumpkin Scones with Spiced Glaze
Yield: 12 scones
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.
For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
3. In a separate bowl, whisk together the pumpkin, half-and-half and egg.
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg
4. Fold wet ingredients into dry ingredients, and form the dough into a ball.
5. Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle. I put a little bit of flour on my hands as I patted the dough into a disc. The dough was moist once all the ingredients came together. If you find that your dough is too wet, add more flour. If it’s too dry, add a little milk or half and half till it comes together.
6. Use a large knife or a pizza cutter to slice the dough into six to eight equal triangular portions.
7. Place on parchment-lined (or silicon pad) baking sheet.
8. Bake for 14-16 minutes, or until light brown.
9. Place on wire rack to cool.
For the Powdered Sugar Glaze:
1. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth.
1 cup plus 1 Tablespoon powdered sugar
2 Tabelspoons milk
2. When scones are cool, use a brush to spread plain glaze over the top of each scone.
For the Spiced Glaze:
5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze.
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
Drizzle over each scone and allow the icing to dry before serving (about an hour).
I hope you enjoy these scones as much as I do! Apparently, they were a big hit at the office. Enjoy and remember, Starbucks pumpkin scones don’t even come close to this recipe!