Pumpkin Scone Recipe

Up until a few weeks ago, I had never eaten a scone. I was at a ladies group at my Church, and somebody had brought pumpkin scones to munch on. I couldn't get enough! The lady who made them was kind enough to give out a copy of the recipe to everybody, so I decided that today was the day I would give it a try. I was a little intimidated because I had never made them before and I tend to dislike working with dough, but I think they turned out great!

Pumpkin Scones

Ingredients

• 1 cup whole wheat flour
• 1 cup all purpose flour 
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg

 Directions

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
• Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
• In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
• Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
• Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

 There are also two glazes to go on top of the scones. I found that the scones weren't all that sweet, so the glaze really captured my sweet tooth. Plus the glaze and drizzle make the scones look pretty!

 

Plain Glaze

Ingredients

• 1/2 cup powdered sugar
• 1 tablespoon half-and-half

Directions

• Whisk together until smooth.
• Using a pastry brush, brush cooled scones with glaze and let dry.

Spiced Glaze
Ingredients

• Remainder of plain glaze
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• pinch of cloves
• pinch of ginger

Directions

• Add spices to the remainder of the plain glaze and stir until smooth.
• Drizzle the spiced glaze over top of each scone.

 Notes:

-I decided to use my blender to mix all the dry ingredients and cut through the butter. From there, I poured the dry ingredients into my stand mixer and let it do the work! I also used heart shaped cookie cutters instead of cutting the dough into triangles.

-I didn't have any half-and-half, so I used International Delights French Vanilla creamer in place.

These scones are delicious with a nice Pumpkin Spice Latte!