Saturday, December 8, 2012

Day Eight: Pumpkin Scones Recipe

The Day 8 recipe of the PammiCakes 12 Days of Christmas Indulgences is for Pumpkin Scones!  For me, pumpkin flavored treats isn’t just for the Fall.  In my house, we enjoy pumpkin flavor into the winter months.  Pumpkin is always spiced with the warmest of spices, such as cinnamon, nutmeg and cloves, which is perfect for winter too. 

These scones are beautiful and delicious.  The scone is crispy on the outside and soft on the inside.  Plus, they are topped with a sweet and spiced frosting.  Have these for an indulgent breakfast or as an afternoon snack. 

Pumpkin Scones Recipe
Recipe adapted from Sweet Pea Kitchen
Makes 12 Scones
Preheat oven 425o

For the Scones:
2 cups all-purpose flour
1/4 cup and 3 tablespoons granulated 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 cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons heavy cream
1 large egg
For the Powdered Sugar Glaze:
1 cup plus 2 tablespoon powdered sugar
2 Tablespoons milk
For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Preheat the oven to 425o. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.   Add the butter and blend it  into the flour mixture with your hands.  Then, mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

In a separate bowl, whisk together the pumpkin, heavy cream and egg.   Fold wet ingredients into dry ingredients, and form the dough into a ball.  Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches.  Use a large knife to slice the dough making three equal portions.  Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough.  Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, spread the plain glaze over the top of each scone. Allow to firm.

While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

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