I was browsing some blogs last night and found a recipe at Bakeaholic Mama who had adapted the recipe from Brown Eyed Baker (who apparently adapted from another blogger but I stopped the hopping with BEB).
I had already defrosted some homemade pumpkin mash that I usually use to make these delicious muffins. But we had some leftover mash so when I saw this recipe I knew I had to make them! (I really really love scones!)
I had gone for a five mile run this morning so I thought I was entitled to them (big grin!) but after reading through the recipe I thought I could lighten the recipe a bit (thank you Cooking Light for teaching me a few things!) So I decreased the 6 T of butter to 4T and increased the pumpkin to 3/4 cup (to make up for the lost moisture the butter decrease and increase the “good for you” part of the scone). They came out beautifully! I wish I had a picture to show you but we devoured them hot out of the oven.
The other adaptation I made was to use my large pampared chef scoop to drop them by scoopful instead of shaping, cutting, etc.
Here is my adaptation of the recipe in case you want to give them a try. They were quick to mix and bake. Dangerously quick. I haven’t calculated the calories on them yet. Kind of afraid to…
Pumpkin Scones with Spiced Glaze
Yield: 12 scones (actually only yielded 11 for me using the scoop)
For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
4 Tablespoons cold butter
¾ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg
For the Powdered Sugar Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tabelspoons milk
I made it with the Powdered Sugar Glaze. But these sound yummy too:
For the Spiced Glaze:
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
1. Preheat the oven to 425 degrees F. Line a baking sheet with Silpat mat or parchment paper; set aside.
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a pastry cutter to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.
3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients. When sufficiently combined, drop by scoopful onto prepared pan.
Or if you prefer the traditional way, form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet.
Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone. I just used a spoon and put the glaze on when it was still warm. I placed the scone on the plate first so that it would melt onto the plate and we could lick it up all that delicious sweetness.
5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour). I did not try this but it sounds good for another time.
This went tremendously well with a cappuccino using Lavazza Blu. Che delizia!
Be sure you let me know if you make them! Post in the comment section.