These are delicious, moist (and not that bad in the fat and sugar department when considering they are A) scones, and B) there are 8 of them). Make these for your darling family’s this weekend for breakfast or even better yet, for breakfast on Thanksgiving!
Please excuse the horrible photography, which is courtesy of the fact that I was up making these at dawn. This is what it looked like outside my kitchen window when I was taking out the ingredients:
Pumpkin Scones, makes 8
2 cups flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
8 tablespoon butter
½ cup pumpkin puree +3 tablespoons
2 tablespoons cream
1 Tbs cream
½ cup powdered sugar +2 tablespoons
1 tablespoon milk
¼ teaspoons ginger
Preheat the oven to 400 degrees. Prepare a sheet pan with a silpat or parchment.
In a large bowl combine all dry ingredients including the sugar.
Empty it into the bowl of a food processor fitted with a steel blade, pulse to combine.
In a separate bowl, combine the pumpkin, cream, and egg and beat together.
Cut the butter into small pieces and with the food processor running add the butter to the dry ingredients until it is a coarse crumb texture.
Add the pumpkin puree to the dry ingredients and the butter and pulse until just combined.
Turn the dough out onto a lightly floured surface and pat into a disk shape.
Using a shape knife, cut into eight wedges.
Brush the top of each scone with the egg wash.
Bake at 4000 degrees for 10-12 minutes.
Remove from oven and let cool on the sheet pan.
Meanwhile, make a glaze in a small bowl combining the powdered sugar, milk, and ginger, whisk until smooth.
When the scones are completely cool, use a fork or small whisk to drizzle the glaze over the top of the scones.
Serve and enjoy!
View of light when finished baking: