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Monday, October 20, 2014

Pumpkin Spice Scones {Comfort in 1}

So last month, Madison over at Wetherills Say I Do (if you're not reading her blog, you should be) posted a scrumptious apple crisp recipe for a linkup called Comfort in 1. Erin from the Speckled Palate and Rachel at the Country Contessa came up with this absolutely brilliant idea for a linkup where they pick one ingredient for the month and it's our job to pick a recipe that highlights said ingredient.

Since this month is October (yes I am Captain Obvious today) the 'secret' ingredient is pumpkin. Yes, pumpkin--the very thing I've been craving for weeks, maybe months. There's nothing that puts me in a fall mood, even when the weather is 90 degrees and raining, than the smell of pumpkin and all the amazing spices that go with it. 



If it tell you gals anything, by the time I'd finished taking the pictures for this post Zach had already eaten two and a half of these babies. Yep, they're that yummy. It's a fairly easy recipe too which is nice because you can whip up a batch in no time at all. Always a plus in my book! 
Pumpkin Spice Scones

Makes 8 scones

For the Scones
2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon 
1/2 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1/4 cup brown sugar, packed
3 Tbsp granulated sugar
1/2 cup butter, cold and cut into 1/2 inch pieces
1/2 cup + 1 Tbsp pumpkin puree, chilled
3 1/2 Tbsp heavy cream 
1 egg
1 tsp vanilla extract
1 Tbsp honey
1 Tbsp half and half or milk 

For the glaze

1 cup powdered sugar
2 Tbsp heavy cream 


For the pumpkin spice icing

3/4 cup powdered sugar
1 Tbsp pumpkin puree
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
1 Tbsp heavy cream 


To make the scones: Preheat your oven to 425 degrees. In a large mixing bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and granulated sugar together until very well combined.

Add your chunks of butter into the flour mixture and cut butter into the mixture with a pastry cutter. You shouldn't be able to see any large chunks of butter in the mixture when you're done. Now create a well in the center of your flour mixture.

In another bowl, whisk together chilled pumpkin, heavy cream, egg, vanilla, and honey. Pour into the well you just created in your flour mixture. Stir the two mixtures together until well combined then knead in the bowl by hand several times. 

Dust your work surface with flour and invert your dough from the mixing bowl onto it. Pat and shape your dough ball into an 8-inch round, making sure it's about the same thickness. Dust a large knife with flour and use this knife to slice your dough round into 8 equal wedges (cut into a half then quarters then cut the quarters in half). 

Transfer your scones onto a parchment paper-lined baking sheet. Brush the tops of the scones with the tablespoon of milk you set aside earlier. Bake in the oven for 13 to 15 minutes until a toothpick comes out clean and the tops are golden brown. Cool for about 8-10 minutes. 

To make the glaze: Whisk together powdered sugar and heavy cream. Add about 1 more tablespoon of heavy cream until the glaze is just thick enough to spread. The glaze should not be runny. Spoon and spread your glaze onto the tops of your slightly cooled scones so that the tops are evenly coated and you have used all of your glaze. Let the glaze set for a few minutes at room temperature. 

To make the pumpkin spice icing: In the same mixing bowl you used for the first glaze, whisk together your powdered sugar, pumpkin, spices, and whipped cream. Transfer your glaze into a Ziploc bag and cut a small tip from the corner of the bag. Drizzle your pumpkin spice icing over the tops of your scones, let everything set a little bit, and give these babies a taste! 

Yum! Delicious right! Believe me these things are absolutely perfect! I can't wait till you try them!

Do you have a favorite fall treat? 

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Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!

Monday, October 20, 2014

Pumpkin Spice Scones {Comfort in 1}

So last month, Madison over at Wetherills Say I Do (if you're not reading her blog, you should be) posted a scrumptious apple crisp recipe for a linkup called Comfort in 1. Erin from the Speckled Palate and Rachel at the Country Contessa came up with this absolutely brilliant idea for a linkup where they pick one ingredient for the month and it's our job to pick a recipe that highlights said ingredient.

Since this month is October (yes I am Captain Obvious today) the 'secret' ingredient is pumpkin. Yes, pumpkin--the very thing I've been craving for weeks, maybe months. There's nothing that puts me in a fall mood, even when the weather is 90 degrees and raining, than the smell of pumpkin and all the amazing spices that go with it. 



If it tell you gals anything, by the time I'd finished taking the pictures for this post Zach had already eaten two and a half of these babies. Yep, they're that yummy. It's a fairly easy recipe too which is nice because you can whip up a batch in no time at all. Always a plus in my book! 
Pumpkin Spice Scones

Makes 8 scones

For the Scones
2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon 
1/2 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1/4 cup brown sugar, packed
3 Tbsp granulated sugar
1/2 cup butter, cold and cut into 1/2 inch pieces
1/2 cup + 1 Tbsp pumpkin puree, chilled
3 1/2 Tbsp heavy cream 
1 egg
1 tsp vanilla extract
1 Tbsp honey
1 Tbsp half and half or milk 

For the glaze

1 cup powdered sugar
2 Tbsp heavy cream 


For the pumpkin spice icing

3/4 cup powdered sugar
1 Tbsp pumpkin puree
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
1 Tbsp heavy cream 


To make the scones: Preheat your oven to 425 degrees. In a large mixing bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and granulated sugar together until very well combined.

Add your chunks of butter into the flour mixture and cut butter into the mixture with a pastry cutter. You shouldn't be able to see any large chunks of butter in the mixture when you're done. Now create a well in the center of your flour mixture.

In another bowl, whisk together chilled pumpkin, heavy cream, egg, vanilla, and honey. Pour into the well you just created in your flour mixture. Stir the two mixtures together until well combined then knead in the bowl by hand several times. 

Dust your work surface with flour and invert your dough from the mixing bowl onto it. Pat and shape your dough ball into an 8-inch round, making sure it's about the same thickness. Dust a large knife with flour and use this knife to slice your dough round into 8 equal wedges (cut into a half then quarters then cut the quarters in half). 

Transfer your scones onto a parchment paper-lined baking sheet. Brush the tops of the scones with the tablespoon of milk you set aside earlier. Bake in the oven for 13 to 15 minutes until a toothpick comes out clean and the tops are golden brown. Cool for about 8-10 minutes. 

To make the glaze: Whisk together powdered sugar and heavy cream. Add about 1 more tablespoon of heavy cream until the glaze is just thick enough to spread. The glaze should not be runny. Spoon and spread your glaze onto the tops of your slightly cooled scones so that the tops are evenly coated and you have used all of your glaze. Let the glaze set for a few minutes at room temperature. 

To make the pumpkin spice icing: In the same mixing bowl you used for the first glaze, whisk together your powdered sugar, pumpkin, spices, and whipped cream. Transfer your glaze into a Ziploc bag and cut a small tip from the corner of the bag. Drizzle your pumpkin spice icing over the tops of your scones, let everything set a little bit, and give these babies a taste! 

Yum! Delicious right! Believe me these things are absolutely perfect! I can't wait till you try them!

Do you have a favorite fall treat? 

No comments:

Post a Comment

Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!