Saturday, September 14, 2013

MY Pumpkin Scones

Scones are kind of a big deal to my family.

They have been a staple at nearly every family function requiring breakfast. Or a mid-morning snack. Or a mid-afternoon snack.

And when we don't have them, someone is sure to ask why!

We even make different kinds.

My dad's famous (ok, well, they're famous in my mind since we used to sell them at the Burlington Chocolate Fest) Scotty's Scones were big, moist, and baked full of yummy things. Sometimes blueberries and cinnamon, sometimes cranberries, sometimes chocolate chips (my fav's!).

Grandma's scones, on the other hand, were carefully shaped into triangles and cooked up on a hot griddle. They were perfectly browned on the outside and warm and wonderful on the inside. She put raisins in her's, and while that was fine, once we started making them for ourselves, we switched it up to chocolate chips… or when we're feeling sassy, white chips and craisens. Yum. Talk about melt in your mouth!

Anyway, I've always enjoyed the pumpkin scones at Starbucks in the fall.

I mean, who doesn't?!

The problem is, the recipes circulating on the internet, Pinterest, etc don't do the real ones justice.

And, while I'm not claiming that mine are as good or better as theirs, I gotta say, THIS will be my go-to pumpkin scone recipe from now on.

I combined my dad's, my grandma's and my idea of what should go into a pumpkin scone and this is what I came up with.

(I just ate one and THOROUGHLY enjoyed it!)  ;)

My Pumpkin Scones
     *makes 8

For the Scones:
2 C flour
1/3 C sugar
2 T brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
2 tsp baking powder
1/4 tsp cream of tarter

6 T cold butter

1/2 C pumpkin puree (slightly heaping)
1 large egg
1/3 C plus 1 Tablespoon half and half
2 tsp vanilla

*NOTE* If you want your scones a little more spiced, make your cinnamon, nutmeg, cloves, and ginger measurements slightly heaping.
You could also use 1 1/2 tsp of pumpkin pie spice in place of these four spices.

Mix all of the dry ingredients in a bowl.

Cut in 6 tablespoons of cold butter with a pastry blender (or stick the dry ingredients and butter in a food processor until crumbly)

Mix together the remaining wet ingredients and add to the dry/butter mixture until just mixed.

Pour mixture onto a floured surface and sprinkle flour on top.

Pat down into a flat circle (about an inch thick).

Using a large knife, cut circle in half one way and then in half the other way… do this one more time to make 8 equal triangles. (See picture)

Place on a greased cookie sheet or a sheet lined with parchment paper.

Tip: I've found it's way easier to move them front he counter to the cookie sheet with a spatula!

Back in a 425 degree oven for 15-20 minutes or until starting to brown. Don't let them get too brown! Watch closely!

Now for the fun part.

Instead of plain frosting or a totally spiced frosting, I decided to go with Cinnamon frosting. I'm so glad I did. I just winged this and it turned out yummy. Just enough spice and paired with the scones, it melts in your mouth.

You can decide if you want it to be more of a frosting or more of a glaze. It's your preference.

For a glaze, mix together:
1 C powdered sugar
scant 1/4 tsp cinnamon
2 T milk
1/4 tsp vanilla

For frosting, mix together:
1 C powdered sugar
scant 1/4 tsp cinnamon
1 T milk
1/4 tsp vanilla

*Adjust measurements as needed to reach desired consistency and taste. Add more milk to thin it out. Add more powdered sugar to thicken it up. Add a tiny bit more cinnamon (or any of the spices used in the scones) to make it have a little more of a kick. Or, for a plain frosting or glaze, leave out the cinnamon!

Personally, I store them unfrosted and make the topping as needed… that way you don't have to worry about the frosting melting off if you heat them up a little or thaw them in the microwave after freezing.

Light your favorite fall candle and enjoy!

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