It’s raining! And raining! And I love it! The cabin here on Four Mile Ridge is neat and clean and I am looking forward to cuddling up with Joss T and watching Spirit (thanks, Aunt Kris!) and, of course, cooking! Last weekend I cooked and baked to my heart’s content and ended up with a Smoked Ham, Easy Cheesy Crockpot Potatoes (linked!), 15 Bean Soup (one of my favorites), Homemade Whole Grain Oat Rolls slathered in Cinnamon Honey Butter and these: Harvest Pumpkin Scones.
Now, being an inexperienced scone baker and eater, I took them to school for my panel to review and I left with plenty of reassurance that these are blog-worthy scones. Make them and you will see for yourself! Hey . . . it’s pumpkin spice everything month! Do it!
This recipe comes from King Arthur Flour, which really should support my blogging habit because I love their website, blog, videos and RECIPES. They also have a Baker’s Hotline. Wait! Don’t jump – they’re just scones!
Toss the dry ingredients in a bowl.
Cube your butter and pull out your handy-dandy pastry blender.
Toss in the butter and get your upper body workout in the for the day. You need it, trust me, cause in a flash you are going to enter carb utopia. Yes, scone heaven. Get a cuppa tea ready. Or in my case a cuppa coffee. Better yet a pumpkin spice latte. Oh lawd. Carbs and caffeine. One balances out the other.
Measure the pumpkin. Whoooooo? You! Silly goose!
Add the mix-ins to the dry ingredients.
Mix the pumpkin and the eggs and add it to the dry combo, stirring until just combined.
Divide the dough into two 5 – 6 inch circles and divide each circle into triangles using a wet knife on a pastry mat or parchment on a baking sheet.
Brush with milk and sprinkle with coarse sugar. Then freeze them for 30 minutes. Weird, huh?
Bake on 425 degrees F for about 22 – 25 minutes. Check for doneness with a toothpick. If it comes out clean, you’re ready!
I glazed mine while they were still a little bit warm. It’s October. It’s raining and these are sconefully delicious!
These scones are not dry or overly sweet. An absolutely perfect combination of pumpkin and spice; they are perfect for a fall morning with a cuppa tea, coffee or a pumpkin spice latte.
- unbleached all-purpose flour - 2 3/4 cups
- sugar - 1/3 cup
- baking powder - 1 Tablespoon
- salt - 3/4 tsp
- cinnamon - 3/4 tsp
- ground ginger - 1/4 tsp
- ground nutmeg - 1/4 tsp
- ground allspice - 1/4 tsp
- cold butter - 1/2 cup, cubed
- mix-ins - 1 - 2 cups of nuts (pecans!), cinnamon chips, chocolate chips or crytallized ginger
- canned pumpkin - 2/3 cup
- large eggs - 2
- milk - 1 Tablespoon or so, for the tops
- coarse sugar - for the top
- Glaze (optional)
- melted butter - 2 Tbsp
- powdered sugar - 1 - 2 cups
- vanilla - splash
In a large mixing bowl, whisk the flour, sugar, baking powder, salt and spices.
Cube the cold butter, then work it into the dry ingredients using a pastry blender. Form coarse crumbs.
Stir the mix-ins into the dry ingredients. I used about 1/2 cup of mini-chocolate chips and 1/2 cup of chopped pecans.
In a separate bowl, mix the pumpkin with the eggs till smooth.
Add the wet ingredients to the dry and stir until all is moistened and holds together. Do not overmix.
Line a baking sheet with a baking mat or parchment. Divide the dough evenly and shape into two- 5 - 6 inch circles on the baking pan. The dough should be about 3/4 inch thick.
Brush each circle with milk and sprinkle with coarse sugar or cinnamon sugar. I used coarse sugar.
Get a knife wet, then slice the circles into 6 triangles. Pull the triangles away from each other, separating them by about 1/2 inch. Freeze the dough for 30 minutes. While the dough is freezing, preheat the oven to 425 degrees F.
Bake the scones for 22 - 25 minutes, or until they're golden brown and pass the toothpick test.
Mix the glaze and drizzle (optional). Best served warm.