Tuesday, November 2, 2010

Breakfast Pumpkin Scones with Spiced Glaze

Pumpkin Scones moist, tender and perfectly glazed! The turning  pretty leaves and colors, cool fresh air,  brings the best out in baking pumpkin recipes. This is one recipe good anytime of the year, but shouts Fall all the way while baking and the smell of fresh cinnamon fills the house with homemade warmth and goodness!

Make sure to use a very sharp knife for cutting

2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg or 1/2 teaspoon ground jar nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup fresh homemade pumkin puree or canned pumpkin
3 Tablespoons heavy cream , half and half or milk
1 large egg

Plain Confectionery Sugar Glaze :
1 cup powdered sugar
2 Tablespoons water

Spiced  Confectionery Sugar Glaze:
1 cup powdered sugar
2 Tablespoons water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ginger
1/8 teaspoon ground cloves

Preheat oven to 425˚F. Line a baking sheet with parchment paper, so much easier and they won't stick.

Combine the dry ingredients in a large mixing bowl. Use a pastry blender or flat beater bar for your  heavy duty mixer to cut in the butter until the mixture is crumbly in texture and resembles coarse cornmeal.

In a small bowl, stir together the pumpkin, cream add egg. Fold into the dry ingredients until just combined. Do not over mix.  Dough is heavy, slightly dry.
Loosely form the dough into oblong shape. Press down with floured hand into a 1-inch thick, as shown in picture.
Use a sharp knife to slice the dough to form 12 triangles.
Place each slice on prepared baking sheet and bake till browned on bottom and dry looking on top, around 12 to 15 minutes.
Let cool completely on wire rack, make glazes, alternating drying in between  brushed on glaze that's plain, then drizzle spiced one on top.
Sugar Glaze directions:
In a small bowl, mix sugar and water to flow easily to make a thick glaze.  Brush glaze over the top of each cooled scone. Let harden before proceeding to the spiced glaze directions.

Spiced Glaze Directions:
After the sugar glaze hardens, combine the spiced icing ingredients making this a little thicker to hold onto the top layer of glazed scone. Use a fork to drizzle over each scone dry before serving.
Printable Recipe
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