I have never made scones before yesterday. I’ve eaten them, but never attempted to bake them before. Now that I have, my life will never be the same. Last week I bought a pumpkin scone from Starbucks, it was amazing. I knew I had to have these in my life, and soon.
The scone itself is so moist, not overly dry and crumbly like some I have eaten before. Then you brush on the vanilla glaze and it takes the sweetness up a notch. You go one step over the top by adding a second glaze, drizzled over the scone.
Oh my goodness, these are fantastic! I hope you enjoy them too!
For the Scone:
- 4¼ cup flour
- ¾ cup sugar
- 1 tsp salt
- 2 Tbsp baking powder
- ½ tsp ground ginger
- ½ tsp ground cloves
- ¾ tsp nutmeg
- 2 tsp cinnamon
- ¾ cup butter, cold, cut in cubes
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 2 eggs
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 Tbsp heavy cream
For the Cinnamon Glaze:
- 1½ cup powdered sugar
- ½ tsp cinnamon
- ½ tsp allspice
- 2-3 Tbsp heavy cream
- In small bowl, mix the pumpkin, heavy cream and egg with a whisk. Set aside.
- In mixer, using paddle attachment, mix flour, sugar, baking powder and spices. Add in cold butter cubes and mix until crumbly. Slowly add in pumpkin mixture and mix until thoroughly combined.
- Divide dough in half, and form the dough into a 12x5 inch rectangle. If it’s too sticky, using hands, mix in enough flour so it is easier to shape.
- Cut dough into triangles by making three vertical cuts (you should now have 3 rectangles. Cut each of the rectangles by making an X, I use a pizza cutter. Then make ONE horizontal cut across the center. You should have 18 triangles.
- Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree oven for about 13-15 minutes. Repeat with other half of dough.
- Cool on rack. Make sugar glaze by whisking the sugar with heavy cream. Using a brush, paint the tops of each scone with the glaze.
- To make the cinnamon glaze, whisk all the ingredients together until smooth. Pour into a ziploc bag and cut the corner. Drizzle the glaze over all the scones. Allow to dry (about 15 minutes). Eat and enjoy!
- (adapted from The Shoebox Kitchen)
Copyright Shugary Sweets 2011-2013