Pumpkin Scones
IMG_6411

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:

IMG_6348

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 egg

Egg wash:
1 egg
1 Tbs cream

glaze:
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.
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Empty it into the bowl of a food processor fitted with a steel blade, pulse to combine.
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In a separate bowl, combine the pumpkin, cream, and egg and beat together.

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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.

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Add the pumpkin puree to the dry ingredients and the butter and pulse until just combined.

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Turn the dough out onto a lightly floured surface and pat into a disk shape.

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Using a shape knife, cut into eight wedges.

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Brush the top of each scone with the egg wash.

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Bake at 4000 degrees for 10-12 minutes.
Remove from oven and let cool on the sheet pan.

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Meanwhile, make a glaze in a small bowl combining the powdered sugar, milk, and ginger, whisk until smooth.

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When the scones are completely cool, use a fork or small whisk to drizzle the glaze over the top of the scones.

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Serve and enjoy!

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View of light when finished baking:

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Print Recipe  

Pumpkin Scones
IMG_6411

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:

IMG_6348

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 egg

Egg wash:
1 egg
1 Tbs cream

glaze:
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.
IMG_6340

Empty it into the bowl of a food processor fitted with a steel blade, pulse to combine.
IMG_6351

In a separate bowl, combine the pumpkin, cream, and egg and beat together.

IMG_6363

IMG_6366

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.

IMG_6368

IMG_6369

IMG_6371

Add the pumpkin puree to the dry ingredients and the butter and pulse until just combined.

IMG_6373

Turn the dough out onto a lightly floured surface and pat into a disk shape.

IMG_6376

IMG_6380

Using a shape knife, cut into eight wedges.

IMG_6381

IMG_6387

Brush the top of each scone with the egg wash.

IMG_6388

IMG_6389

IMG_6396

Bake at 4000 degrees for 10-12 minutes.
Remove from oven and let cool on the sheet pan.

IMG_6397

Meanwhile, make a glaze in a small bowl combining the powdered sugar, milk, and ginger, whisk until smooth.

IMG_6402

When the scones are completely cool, use a fork or small whisk to drizzle the glaze over the top of the scones.

IMG_6406

Serve and enjoy!

IMG_6411

View of light when finished baking:

IMG_6394