February 23, 2013 by thelittlepinkmustache
I have been staring at a can of pumpkin puree in my pantry for going on three months. Every time I go in there it mocks me saying things like “you can’t find anything to put me in.” Well it doesn’t really talk to me because, well that would be a whole other kind of blog post, but you get the idea.
The only thing pumpkin puree is really good in are things that revolve around the autumn months. So I scoured the web looking for something that wasn’t autumn centric and stumbled across Pumpkin Scones. I have desperately wanted to make scones for some time now because I never have. But all the recipes I like call for cinnamon chips which as of yet I have not located in my area. So when I saw pumpkin scones I was overjoyed. And here is the recipe:
2 cups all-purpose flour
1 Tbsp baking powder
½ tsp. salt
¼ cup sugar
3 tablespoons packed light brown sugar
½ tsp. cinnamon
½ tsp nutmeg
¼ tsp. ginger
6 Tbsp. cold unsalted butter, cut into small cubes
½ cup canned pumpkin puree
1 large egg
4 Tbsp. half-and-half
1. Preheat oven to 425F and adjust oven rack to the middle position.
2. In a large bowl, mix together the flour, baking powder, salt, white and brown sugar, cinnamon, nutmeg and ginger.
3. Add in the cold butter, and using a pastry cutter or 2 forks cut the butter intot he flour mixture till the butter is evenly distributed. (I used a food processor for this which was by far much easier.)
4. In a small bowl, combine the pumpkin puree, egg, and half-and-half. Pour the mixture into the flour mixture and combine till a ball of dough forms.
5. Lightly flour your work surface and roll the dough into a 13” x 4” rectangle that is about 1 inch thick. Using a sharp knife, cut the dough into three equal pieces. Then cut each of these on the diagonal to make 2 triangles. You will end up with 6 large scones.
6. Place the pieces on a baking sheet lined with parchment or sprayed with cooking spray. Bake for 14-16 minutes until golden brown. Place on wax paper and allow to cool.
Glaze Directions (optional)
1. In a small bowl whisk together 1 cup of powdered sugar with 4 Tbsp of milk until smooth. Using a pastry brush, paint the glaze onto the cooled scones. Allow these to dry for about 10 minutes.
Spiced Glaze Directions (optional)
1. In a small bowl, whisk together ½ cup powdered sugar, ½ tsp cinnamon, 1/8 teaspoon nutmeg, a pinch of ginger, and 2 Tbsp. milk until smooth. Place the mixture into a small ziplock bag and cut a hole in the corner and pipe on the glaze.
The best part about this recipe is that there is a lot of leftover pumpkin puree to make more. Although now I am being stared down by the can in the refrigerator instead of the pantry. Oh well at least I got something yummy out of it.