Barry dog-eared this recipe that came in the mail as a part of a cookbook promo for Taste of Home. Thought it might appeal to my pumpkin cravings . . . and it does! I made it almost as is with these notable exceptions: 1) I cut the recipe in half to make just eight scones, 2) instead of cutting in the butter, I grated a frozen stick and lightly mixed it into the flour for a flakey scone, 3) whole milk was used instead of 2%,4) I added pecans.
Pumpkin is not just a fall ingredient; I use frozen homemade pumpkin puree throughout the year and these moist scones will now be a year round treat.
Pumpkin-Pecan Scones Make 8 scones
2 1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1 stick (1/2) cup frozen butter
1 large egg, room temperature
1/2 cup + 2 tablespoons canned pumpkin or pumpkin puree
1/4 cup whole milk + another tablespoon or more for brushing scone tops
Glaze:
1 cup powdered sugar
1 to 1 1/2 tablespoons whole milk
Dash of pumpkin pie spice
- In a large bowl, combine the first 7 dry ingredients.
- Grate a stick of butter straight from the freezer as quickly as possible. Immediately add to the flour mixture and lightly toss to combine.
- In another bowl, whisk the egg, pumpkin and milk.
- Gently stir wet ingredients into dry just until moistened.
- Turn dough onto a lightly floured surface; knead gently 10 times.
- Pat dough into an 8” circle. Cut into 8 wedges.
- Separated wedges and place 1” apart on ungreased baking sheets. Brush with additional milk.
- Bake in a preheated 400°F oven for 12 to 15 minutes or until golden brown; to make sure the scones are baked through, insert an instant read thermometer—it should register 200°F.
- Transfer scones to a cooling rack and cool for 10 minutes.
- Combine the glaze ingredients. Drizzle over scones.
- Serve warm.
Pumpkin-Pecan Scones Make 8 scones
2 1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1 stick (1/2) cup frozen butter
1 large egg, room temperature
1/2 cup + 2 tablespoons canned pumpkin or pumpkin puree
1/4 cup whole milk + another tablespoon or more for brushing scone tops
Glaze:
1 cup powdered sugar
1 to 1 1/2 tablespoons whole milk
Dash of pumpkin pie spice
- In a large bowl, combine the first 7 dry ingredients.
- Grate a stick of butter straight from the freezer as quickly as possible. Immediately add to the flour mixture and lightly toss to combine.
- In another bowl, whisk the egg, pumpkin and milk.
- Gently stir wet ingredients into dry just until moistened.
- Turn dough onto a lightly floured surface; knead gently 10 times.
- Pat dough into an 8” circle. Cut into 8 wedges.
- Separated wedges and place 1” apart on ungreased baking sheets. Brush with additional milk.
- Bake in a preheated 400°F oven for 12 to 15 minutes or until golden brown; to make sure the scones are baked through, insert an instant read thermometer—it should register 200°F.
- Transfer scones to a cooling rack and cool for 10 minutes.
- Combine the glaze ingredients. Drizzle over scones.
- Serve warm.
These look fabulous Meta! Always looking for new pumpkin recipes. Heidi
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