Friday, October 8, 2010

Pumpkin Scones with Cinnamon Drizzle


School has taken over my life, it's made it rather difficult to bake, but with fall in the air, pumpkin patches setting up I had to bake something with pumpkin. This morning it was just me and my mum in the house it was chilly so we went to Starbucks and I got a pumpkin spice chai latte and she had tea, we came back home, snuggled up with our tea and talked. That's when a pumpkin scone came to mind. I got to work right away, I gently mixed the dough, rolled it out and cut it. A few minutes after putting the triangles in the oven a sweet pumpkin aroma filled the house. Then when they were cooled I drizzled a cinnamon frosting on top, the perfect combination.
2 C. Flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground ginger
6 T. unsalted butter
1/3 C. pumpkin puree
1/3 C. heavy cream
6 T. brown sugar
1 t. vanilla
1. Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper. Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well.
2. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.

3. Get the liquid mixture and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
4. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.
5. Cinnamon Frosting:
1 C powdered sugar
2 T. milk
2 t. cinnamon
Mix above ingriedents and drizzle ontop of cooled scones.

2 comments:

  1. They look delicious! I especially love the 2nd photo. I've been baking with pumpkin a lot too recently; it's the perfect ingredient for fall.

    ReplyDelete
  2. Absolutely wonderful these scones look! I adore that you and your mum shared a special treat from SB's and then you got encouraged to make these scones to go with your Fall drinks!

    I may just make these scones with some butternut squash puree (instead of pumpkin puree) that I have saved for a sweet treat...hmmm I'm liking the sounds of that!

    Thanks for sharing such a wonderful recipe!:-)

    ReplyDelete