Not often does fall weather pop up around the first day of fall, but it seems this year like the cool mornings have dropped right on our laps.
Pumpkin spice lattes are the rave and always a nice treat. But do you remember Starbucks's Pumpkin Scones? First off you need to know, these do not fit the M.O. of this blog. I pride myself in healthy recipes, whole foods and nourishing treats to replace those popular cravings.
Want a cheeseburger? I've got a solution. Want ice cream? I've got you.
But I also, treat yourself. These Pumpkin Scones are a treat indeed!
The recipe includes a tip to make smaller scones for a little more portion control or more for a crowd. Set aside some time and enjoy this taste of fall.
. INGREDIENTS: For the Scones:
2 cups all-purpose flour
7 tablespoons coconut 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, cut into small cubes
½ cup canned pumpkin
3 tablespoons half-and-half (can substitute heavy cream)
1 large egg
For the Powdered Sugar Glaze:
1 cup + 1 tablespoon powdered sugar
2 tablespoons milk
For the Spiced Glaze:
1 cup + 3 tablespoons powdered sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Pinch ground ginger
Pinch ground cloves DIRECTIONS:
Start with the scones:
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or fork), cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.
3. In a medium bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined.
4. Pat the dough into a 7-inch circle. (I made 2 smaller circles so that my scones could be smaller (and there could be more of them). Cut the round of dough into 8 (or 16 if you made the 2 circles) equal triangles. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, or until lightly browned on top. Cool completely before glazing.
Make the Powdered Sugar Glaze:
In a small bowl, whisk together the powdered sugar and milk until smooth. Use a pastry brush to spread the glaze over the top of each scone. Allow to set (about 15 minutes) before proceeding with the spiced glaze.
Make the Spiced Glaze:
In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, drizzle the glaze over each scone and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a splash of milk at a time to thin it out just enough to drizzle.) Leftover scones can be stored in an airtight container at room temperature for up to 3 days.