Oh, ma gah. I had some leftover canned pumpkin and wanted to make some pumpkin pie flavoured scones. I was thinking about the pumpkin spiced latte at Starbucks. I also made them ‘mini’ instead of huge. They turned out tender and delicious and actually too good– I’ll be giving them away to avoid eating any more. (although I’ve eaten another one while writing this post – awesome with a cup of tea).
If you’ve never made biscuits or scones, you will quickly realize how easy they are to make. A gentle hand and not overworking your dough is key.
I would use leftover butternut squash or sweet potatoes in this recipe as well. Feel free to add pecans to your batter…make them your own.
From start to finish (taking the scones out of the oven) – 30 minutes….that’s pretty fast. Wait for them to cool before glazing, then allow glaze to harden.
Pumpkin Spice Scones
makes 18 mini scones
adapted from Baking: From My House to Yours
2 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
4 tbsp brown sugar
1/2 cup cold butter, cut into about 16 pieces
1/2 cup pureed pumpkin
1/4 cup cold heavy cream
1 large egg
1 cup icing sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
2-3 tbsp milk
1/4 cup toasted slivered almonds, optional
Preheat oven to 425F. Line a baking sheet with parchement or a silpat. Set aside.
In a large bowl, mix together flour, spices, baking powder, salt and sugar. Drop in butter cubes and toss to coat. Using your fingertips or a pastry blender, cut and rub the butter into the flour until the butter is pea-sized and smaller (various sizes). I squeeze the butter with my fingertips, and as soon as I feel the greasiness of the butter, I drop it back in the flour, and look for another piece to squeeze. Do that until you can’t really pick up any pieces and that should be fine.
In a smaller bowl, mix together pumpkin, cream and egg. Whisk until well blended. Add wet ingredients to flour mixture and gently stir with a spatula until it is combined and forms a dough. If it seems quite sticky, add a little more flour. It should be a nice soft dough.
Place dough on a floured counter and split into 3 equal pieces. Form into discs approximately 1 inch thick. Cut each disc into 6 wedges. Place wedges on baking sheet and bake for about 12 minutes, until bottoms are slightly browned and tops seem just firm. Cool.
Mix up glaze and spread onto scones. Sprinkle with toasted almonds. Allow glaze to harden. ENJOY.