Tuesday, October 25

Pumpkin Scones

Here is the next installment of the Erin & Shannon Pumpkin-o-rama; Erin dug up a very nice recipe for Pumpkin Scones on a blog called the Shoebox Kitchen.  Of course we had to improv on a few of the ingredients, but they turned out wonderful!  My past experience with scones have been heavy, biscuity, flourey... these were light and fluffy - they turned out great!  So give a try and see what you think!  The next time I make these, I would actually sub maple syrup or even rum for milk in the the Spiced Glaze... sometimes the good ideas come later!

Pumpkin Scones

2 cups all purpose flour
1/4 cup plus 3 tbsp granulated sugar (we used turbinado)
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 cup cold butter, cut into 1-inch cubes
1/2 cup pumpkin puree
2 tbsp 1% milk
1 tbsp sour cream
1 large egg
Powdered Sugar Glaze
1 cup plus 1 tablespoon powdered sugar
2 tbsp milk

Spiced Glaze
1 cup plus 3 tbsp powdered sugar
2 tbsp milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch of ground ginger
Pinch of ground cloves

Preheat oven to 425 degrees and line a baking sheet with baking paper.  In a mixing bowl, whisk together the pumpkin, milk, sour cream and egg. Set aside.  Combine the dry ingredients (for scone recipe) in a large bowl.  Add the cubed butter on top.  Using your hands, rub the butter and dry ingredients until your reach the consistency of coarse cornmeal (pieces of butter should be no larger than a small pea). 

Fold the wet ingredients into the dry ingredients with a wooden spoon, making sure all flour gets wet.  You can use your hands to get that last bit of flour to incorporate into a ball of dough.  At this point, I thought this dough was way too gooey to produce what I thought was going to be a heavy scone!  But once I started working it on a floured surface, it really came together.  Now take the dough and form  into a large thick rectangle (original recipe suggests 12x4x1).   Cut into little triangles (scone type shape). 

Place the triangles of dough on the parchment-lined baking sheet and bake for just 15 minutes, or until light brown.   While the scones are baking away, get to steppin' on your glazeS - that's right, not ONE but TWO of them - fancy!!! 

Remove to a cooling rack and let cool  completely before icing.  Use the powdered sugar glaze as an all over coating, let it set up a bit.  Then take the spice glaze and drizzle.  For some reason, our glazes were too similar in colour so you can't really identify the two different layers!!  Again, I would really recommend maple syrup or spiced rum in place of milk on the spice glaze.  If you try it out, let me know how it turns out!



  1. The spiced glaze sounds like the perfect little twist! :) It's been ages since I've had scones (way back when in the U.K...), these look lovely!

  2. Ooo I've been wanting to make pumpkin scones since the season started, they look delicious! :)

  3. I love the pumpkin scones but (like you) wonder if the second dose of spice from the spice glaze might be a little much. I like your idea of a maple glaze. They look delicious.

  4. Beautiful pumpkin scones! Haven't made a batch just yet... After seeing your I'm wishing for them, thanks :)