Tag Archives: Scone

Can’t Wait Until Breakfast

Day 21: Spiced Pumpkin Scones.

I made a mistake when scheduling this month. The mistake was putting Scones today. Because both Sarah and I were quite busy today, the scones couldn’t be made until late evening. I am writing this and it is nearing 9pm and the scones are still in the oven, tantalizing me with their wonderful smell. They have yet to be baked fully. They have yet to be cooled. They have yet to be glazed. What I am saying is, I do not know if they will be ready before I go to bed. Maybe I will eat one before bedtime. OK, probably I will eat some before bedtime. But that is still a ways away. At least I can look forward to a delicious breakfast tomorrow morning.

From Inspired Taste.

Ingredients
FOR Pumpkin Scones:
  • 2 cups (260 grams) all-purpose  flour
  • 1/3 cup (70 grams) brown  sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (113 grams) cold unsalted  butter (1 stick of butter)
  • 1/2 cup (113 grams) pumpkin  puree
  • 1 tablespoon unsulphured molasses  (we use Blackstrap Unsulphured Molasses)
  • 3 tablespoons half and half
  • 1 egg
  • 2 teaspoons vanilla
FOR Simple Sugar Glaze
  • 1 cup (125 grams) powdered sugar,  sifted
  • 1 to 2 tablespoons half and  half
FOR Spiced Glaze
  • 1 cup (125 grams) powdered sugar,  sifted
  • 1 tablespoon pumpkin puree
  • 1/8 teaspoon cloves
  • 1/8 nutmeg
  • 1/8 ginger
  • 1/4 cinnamon
  • 1 to 2 tablespoons half and  half

 

Method
  1. Heat oven to 400 degrees F  (200 degrees C) then line a large baking sheet or two small baking sheets with  parchment paper (you can also spray with non-stick cooking spray if you do not  have parchment paper).
  2. In a large bowl, whisk the  flour, brown sugar, baking powder, baking soda, salt and all the spices together  (cinnamon, ginger, clove and nutmeg).
  3. Then, cut the cold butter  into small cubes (it is very important that the butter is cold for this). Add  butter to flour mixture then use two knives or a pastry cutter to “cut” the  butter into the flour mixture – this should take about 5 minutes by hand. By the  end, the mixture should look like coarse cornmeal or crumbs. (You could also use a food  processor for this – if using, add flour mixture to bowl of a food processor  then add the cold butter cubes. Pulse three to four times until the mixture  looks like coarse cornmeal or crumbs).
  4. Now, in another medium  bowl, whisk together the pumpkin puree, molasses, half and half, vanilla extract  and egg until blended.
  5. Stir pumpkin mixture into  flour and butter mixture with a spoon just until a soft dough forms.
  6. Transfer the dough to a  floured surface then knead it three to four times until it comes together.
  7. Then, pat or use a rolling-pin to roll the dough into a 10 inch by 7 inch  rectangle. Use a knife or pizza cutter (pizza cutter works best) to cut the  rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight  rectangles. Now, cut each rectangle into two triangles.
  8. Transfer scones to the  prepared baking sheet(s) then bake 10 to 15 minutes or until golden brown and a  toothpick inserted into the middle comes out clean. Transfer to a wire rack to  cool completely.
  9. Once scones have cooled,  make the glazes. To make the simple sugar glaze, add sifted powdered sugar to a  medium bowl then add one tablespoon of half and half. Stir then judge the  consistency. If when you pick a spoon up and out of the glaze it slowly drizzles  back into the glaze, it is fine. If it is too thick, add a little more half and  half (a little goes a long way, here). If it is too thin, add a little more  powdered sugar. Dip each cooled scone directly into the glaze then place glazed  side up back onto the cooling rack.
  10. Next, make the pumpkin  spiced glaze. Combine sifted powdered sugar, pumpkin puree, spices (cinnamon,  cloves and nutmeg), and then add one tablespoon of half and half. Stir and check  consistency. Adjust the same way as you would the simple glaze. Use a spoon to  drizzle a zig zag pattern across each scone.
  11. Wait about 15 minutes until the glaze has set then enjoy!
No Glaze

No Glaze

First Glaze

First Glaze

Second Glaze

Second Glaze

-Chris

I tried them before turning in for the night. Yeah, they are good. Real good. The Scone itself has a good spiced flavor and the glazes are sufficiently sweet. The only issue we have is that they are not as hard as we like are scones. They are moist and soft which is great but not the qualities we look for in a scone. Still, I will love them again in the morning.

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