I know it is not really fall yet, but with the unseasonably cool mornings I start to dream about Pumpkin Scones. So, for those of you who like spicy pumpkinny things, here you go. Maybe I will make some today and add pictures.
MAPLE PUMPKIN SCONES
Preheat oven to 425°. Spray baking sheet with non-stick spray or use parchment paper.
In a large bowl combine:
1 1/2C flour (white or fresh whole wheat)
1 C rolled oats [quick or old fashioned]
1 Tablespoon baking powder
7 Tablespoons sugar
½ tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
Cut in till mixture resembles crumbs:
6T butter, chilled, cut into pieces
In a small bowl, whisk together, then add to flour mixture:
1 large egg
1/2 C pumpkin puree (or canned pumpkin)
3Tablespoons half and half (or you can use eggnog or even skim milk)
Mix gently just until dough is formed (less handling makes a lighter scone).
Shape into a ball, then pat into an 8” circle. With a sharp knife, cut into 8 wedges, separate them a little bit and place onto the prepared baking sheet. Pieces should not touch each other. Bake for 14-17 minutes at 425° until lightly browned, and a nice crust formed.
Cool a bit, but when scones are still warm, use a brush to paint a coating of the glaze over the top of each scone. If the glaze is too thick, add a bit of milk to thin down. Then, while that glaze firms up, prepare spiced icing. When glaze is set, drizzle spiced icing over scone and allow to set before serving.
Make a glaze by combining in a small bowl:
1 C powdered sugar
2 Tablespoons maple syrup (or milk or eggnog)
1/8 tsp cinnamon (omit if using the frosting below too)
(Optional) To make them a bit spicier and prettier, make the following:
Use the frosting that is left over above and add:
¼ tsp ground cinnamon
1/8 tsp ground ginger
Pinch of cloves.
Enough powdered sugar to make it thicker.
Take a fork and dip in the spiced icing and drizzle over the glazed scones.
These are incredible.
And if you want to really treat your tastebuds, you can serve with the following butter.
CHERRY or CRANBERRY SCONE BUTTER
Serve with any type of scone
Put together in a small heat-proof bowl:
2 Tablespoons dried cherries or cranberries
½ C boiling water
Let set 5 minutes, pour off water and chop berries. Add to berries and whip together:
½ C soft butter
3 Tablespoons powdered sugar
Cover and refrigerate for at least one hour. Serve with warm scones or biscuits.
Oh, and I should mention, there is nothing better to drink with scones than English Breakfast or Darjeeling Tea. My favorite place to buy tea leaves can be found here.
Check out my post on my other blog--Chocolate Monkey--a great chocolate dessert.