Pumpkin Scones

The best part about homemade scones is the freshness.

The flavors that are strong and beautiful, the crispy outside, the soft inside.

These lovely treats were originally crafted in Australia in the early 1900's and are still loved by many people.

Makes About: 16 scones

Takes About: 45 minutes

Difficulty: 1 out of 5

Prep:

Preheat the oven to 400 degrees F.

Ingredients:

Scones -

8 tablespoons unsalted butter - very cold

2 cups flour

1/3 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon ginger

3/4 teaspoon cloves

1/2 teaspoon nutmeg

1/2 cup pumpkin puree

1 tablespoon molasses

3 tablespoons heavy whipping cream

1 egg

2 teaspoons vanilla extract

Glaze -

1/2 cup powdered sugar

1/2 tablespoon pumpkin puree

1/16 teaspoon cloves

1/16 teaspoon nutmeg

1/16 teaspoon ginger

1/8 teaspoon cinnamon

1-2 tablespoons heavy whipping cream

Instructions:

Scone -

- Step 1 - Cut the Butter

Cut 8 tablespoons of butter into small cubs and place them in the fridge or freezer to keep cold.

- Step 2 - Whisk Dry Ingredients

In a large bowl, whisk together 2 cups of flour, 1/3 cup of brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 3/4 teaspoon of ginger, 3/4 teaspoon of cloves, and 1/2 teaspoon of nutmeg.

Once mixed, set aside until needed.

- Step 3 - Whisk Wet Ingredients

In a medium bowl, whisk together 1/2 cup of pumpkin puree, 1 tablespoon of molasses, 3 tablespoons of heavy whipping cream, 1 egg, and 2 teaspoons of vanilla extract.

Set aside until needed.

- Step 4 - Cut Butter into Dry Ingredients

Cut the butter into the dry ingredients until it starts to look crumbly.

A food processor is good at doing this if pulsed a couple of times. A fork or pastry cutter are both helpful as well, just takes more time.

- Step 4 - Mix Together Dry and Wet Ingredients

Mix together the dry and wet ingredients until it starts to come together.

- Step 5 - Fold the Dough Together

Sprinkle a bit of flour on a clean counter.

Place the dough on the floured counter and knead until it comes together.

- Step 6 - Shape and Cut the Scones

Shape the dough into a rectangle that is about 10 inches by 7 inches.

Cut the dough in half, then in quarters, then cut the rectangles diagonally.

Follow the picture below.

- Step 7 - Bake The Scones

Place the scones on a baking sheet about two inches apart and bake for 10-15 minutes - or until the scones are lightly browned.

- Step 8 - Cool on a Wire Rack

Cool the scones completely on a cooling rack before adding the glaze.

Glaze -

- Step 9 - Make Drizzle

In a small bowl, mix together 1/2 cup of powdered sugar, 1/2 tablespoon of pumpkin puree, 1/16 teaspoon of cloves, 1/16 teaspoon of nutmeg, 1/16 teaspoon of ginger, 1/8 teaspoon of cinnamon, and about 1 tablespoons of heavy whipping cream (add more if needed).

- Step 10 - Drizzle

Lay the scones out flat and using a spoon, drizzle the glaze across the scones.

Let the glaze dry and then serve.

- Step 11 - Eat all the Scones

Enjoy these beautiful scones with tea, coffee, or just on it's own. They are absolutely lovely any time of the day.

This recipe was located on "Inspired Taste" and follows the recipe pretty closely, but I only used a portion of the icing so keep the sweetness level down.