Dearest Pumpkin

        Fall is my #1 favorite season. I love everything about it -- the gorgeous colors, the little trick-or-treaters showing up at my door on Halloween, the distinctive tastes and smells of spices like cinnamon and nutmeg… and pumpkin. Dearest pumpkin.
        I have made new best buddies this year: pumpkins and scones. I was very eager to hop on the bandwagon and eat 'em as one. Pumpkin Scones... my weakness. 

Pumpkin Scones

        It's all your fault, Starbucks. You sold me that pumpkin scone and now I can't stop thinking about it. You left me no choice but to make a batch for home, and dare I say it? I like the homemade version even better.
        Here's the great thing about baking your own treats: you can control exactly how much sugar is poured into that mixing bowl, and exactly how much glaze is drizzled on the top of the finished product. You can choose how sweet it is. I love the flavor of Starbucks pumpkin scones, but they are sweet, sweet, sweet. These babies are sweet, too, but not overly sweet -- they're just right.

        These aren't your traditional scone, and neither are the nutella scones I shared with you in September. These pumpkin scones are reminiscent of Fall, slightly cakier, drizzled with two sweet glazes, and oh-so-good. If you wanted to cut back on time you could make just the first glaze, however the second, spiced version was a nice touch.
        These are a new personal favorite, as in... I want more, on my table, in my hand, in my tummy ASAP. 

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Pumpkin Scones
(adapted from Food)
Yield: 6 or 8 servings | 6 or 8 scones
Print This Recipe


Ingredients
For the Scones:
2 cups all-purpose flour
7 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons unsalted butter, cold
1/2 cup canned puréed pumpkin
3 tablespoons heavy cream
1 large egg


For the Simple Glaze:
1 cup confectioners' sugar
2 tablespoons milk


For the Spiced Glaze:
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 small pinch ground cloves


Directions
To Make the Scones:

1. Preheat oven to 425 degrees F. Lightly grease a baking sheet or line with parchment paper.
2. In a large bowl, combine sugar, baking powder, salt, and spices in a large bowl. Using a pastry cutter or food processor, cut butter into dry ingredients until mixture is crumbly and the pieces of butter are about the size of peas. Set aside.
3. In a medium bowl, whisk together pumpkin, heavy cream, and egg. Fold wet ingredients into dry ingredients. Form dough into a ball.
4. On a lightly floured surface, pat out dough into a disk around 1 3/4 inches high. Don't overwork dough. 
5. Cut dough into 6 or 8 wedges and place on prepared baking sheet. Bake for 18 to 20 minutes, or until a toothpick inserted in centre comes out clean. Place on wire rack to cool. In the meantime, prepare the simple glaze.

For the Simple Glaze:

1. Mix the confectioners' sugar and 2 tablespoons milk together until smooth.
2. When scones are cool, use a brush to paint the glaze over the top of each scone. Use as much as little as desired.

For the Spiced Glaze:

1. As white glaze sets, combine ingredients for the spiced glaze. Use a spoon or whisk to drizzle this thicker glaze over each scone. Allow glaze to dry before serving, at least one hour.