Iced Pumpkin Scones

pumpkin scones

These aren’t the prettiest, but I was in a big hurry. It didn’t affect the taste though!

I’m not really into the whole pumpkin-spice-everything craze, but I do enjoy a pumpkin spiced dessert or two.

At a Friendsgiving party this year, a friend of mine brought in pumpkin scones that were so delicious. I asked her for her recipe and she referred me to this recipe, from Brown Eyed Baker.

However, I never follow any recipe exactly, and decided to add in some of my own ingredients, and I had to increase the ingredients to make enough for all of the nine people living in my home 🙂 Yes, I may be insane, but to keep my sanity, I bake!

*For my pumpkin puree, I cut up a butternut squash and bake it in the oven at 350 until soft. I set it on the counter to cool, and when I can touch it without burning my fingers off, I peel it and pop it in my food processor, and puree until smooth. I measure out 2 cups and bag them (the perfect measurement for pumpkin pie), and then freeze them in a freezer safe quart size baggie.

I hope you enjoy this recipe from my collection that I’m calling, Abundant Tribe.

Iced Pumpkin Scones for a crowd

Ingredients:
4 1/2 cups flour
1/2 cup of white granulated sugar
1/2 cup of light brown sugar
2 tbs baking powder
1 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/2 tsp ginger
1 1/2 cups cold butter cut into cubes
1 cup pumpkin puree 
3 tbs whipping cream
3 tbs milk
2 eggs
3 tsp vanilla
2 tbs unsulfured molasses 
Directions:
Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper, and set aside.
Add all of the dry ingredients to a large bowl and whisk until incorporated. Add the cold cubes of butter and using your hand, a fork, or pastry cutter, crumble the butter and dry ingredients together until it resembles sand and the chunks of butter are no larger than the size of a pea.
In a separate bowl, whisk the pumpkin puree, whipping cream, milk, eggs, vanilla, and molasses until well incorporated. Then, fold the wet ingredients into the dry sand mixture.
I allowed my daughter to mix this by hand and she said it looked like she had on brass knuckles (LOL). That’s when I realized we needed more flour (already added into the recipe), but if you feel like you need a tad more flour, feel free to add about 1/4 cup at a time until you can hand mix it without getting brass knuckles.
Portion out the dough into 4 pieces and roll out in a circle until it is about 1/2 inch thick. Try to make the circle about 8 inches around, and then cut triangles from the dough (I did it like cutting a pie). Depending on the size of scones you want, you could cut them in 8 equal pieces, or 4 for larger scones.
Place them on the parchment lined sheets and bake for about 15 minutes or until lightly browned on top. Remove from oven and let cool.
Once they are cool, glaze with the following recipes:
Glaze 1:
1 cup powdered sugar
2 tbs heavy whipping cream
1/2 tsp vanilla
1 tsp milk
Mix in the heavy cream and vanilla first, and then add in the milk if needed for easier spreadability.
Spiced Glaze:
The same recipe as above plus
1/4 tsp cinnamon
1/8 tsp nutmeg
pinch of ginger
pinch of cloves
Spread Glaze 1 onto each scone until it is a solid layer on top of the cooled scone. Next, drizzle the Spiced Glaze with a spoon. 

Make yourself that warm cup of pumpkin spiced latte in your Keurig, and indulge in all things pumpkin-spice!

 

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