Daily Archives: October 22, 2010

Pumpkin Scones

I am not sure what I am more obsessed with this Fall – squash or pumpkin! It is hard to choose, but for the most part I have been eating squash for dinner and baking pumpkin for breakfast.

Hello Libby’s 100% Pure Pumpkin! I miss you when you aren’t in stores!

chi 1208

I have been seeing scone recopies pop up all over the interwebs lately and figure that it would be totally something that I could rock!

I saw this post on PhillyGirlRuns site the other day, which follows this recipe which promises scones like the ones you get at Starbucks, so I figured this would be a good recipe to start with. I made my own little changes and it goes something like this-

Scone Ingredients
  • 2 cups all-purpose flour
  • 4 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3 tablespoons  butter
  • 1/2 cup canned pumpkin
  • 3 tablespoons milk
  • 1 large egg

chi 1190

Preheat oven to 425 *F. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Cut butter into dry ingredients until no chunks are obvious. Set aside.

In a separate bowl, whisk together pumpkin, milk, and egg. Fold wet ingredients into dry ingredients – form the dough into a ball.

chi 1193

The pat the dough out into a long rectangle on a floured baking sheet.

chi 1196

Slice that bad boy into 3 separate pieces.

chi 1200

Then diagonally cut the dough again to make 6 triangular pieces.

chi 1201

Bake in the oven for 14-16 minutes, scones should begin to brown, then place on a wire rack to cool.

chi 1209  chi 1211

Yes, these scones smelled good enough to eat!

chi 1213

chi 1215chi 1216

But before I could eat them I had to let them cool and then ice them!

chi 1221

I then iced my scones with a Spiced Glaze:

  • 1 cup powdered sugar
  • 3 tablespoons powdered sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon ground cinnamon

Combine all ingredients together in a bowl. Drizzle the icing over scones and let dry before serving.

chi 1223

chi 1224chi 1225

I drizzled this glaze over the scones which were sitting on a wire rack and I had another baking sheet underneath to catch what dripped down. It saved me some clean up time!

chi 1227

I let the icing cool and dry like a good little chef and then it was time to try out my scone creation for myself!

chi 1234

chi 1235chi 1236

Hot Damn! They tasted just as good (if not better!) than they looked and smelled! That is ALWAYS  a welcomed outcome for trying a new recipe for the first time! WIN!

chi 1237

I always was under the impression that scones were hard to make, but these were so easy!

  chi 1240chi 1241

So simple to make and they taste so good! I promptly put them on my Halloween charger to make them more festive!

chi 1245

I am officially a Pumpkin Scone Lover!

chi 1246chi 1247

What is your favorite kind of scone? Do you have any other good scone recipe suggestions for me?

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Pumpkin Scones

I am not sure what I am more obsessed with this Fall – squash or pumpkin! It is hard to choose, but for the most part I have been eating squash for dinner and baking pumpkin for breakfast.

Hello Libby’s 100% Pure Pumpkin! I miss you when you aren’t in stores! 

chi 1208

I have been seeing scone recopies pop up all over the interwebs lately and figure that it would be totally something that I could rock!

I saw this post on PhillyGirlRuns site the other day, which follows this recipe which promises scones like the ones you get at Starbucks, so I figured this would be a good recipe to start with. I made my own little changes and it goes something like this-

Scone Ingredients
  • 2 cups all-purpose flour
  • 4 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3 tablespoons  butter
  • 1/2 cup canned pumpkin
  • 3 tablespoons milk
  • 1 large egg

chi 1190

Preheat oven to 425 *F. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Cut butter into dry ingredients until no chunks are obvious. Set aside.

In a separate bowl, whisk together pumpkin, milk, and egg. Fold wet ingredients into dry ingredients – form the dough into a ball.

chi 1193

The pat the dough out into a long rectangle on a floured baking sheet.

chi 1196 

Slice that bad boy into 3 separate pieces.

chi 1200

Then diagonally cut the dough again to make 6 triangular pieces.

chi 1201

Bake in the oven for 14-16 minutes, scones should begin to brown, then place on a wire rack to cool.

chi 1209  chi 1211 

Yes, these scones smelled good enough to eat!

chi 1213  chi 1215chi 1216

But before I could eat them I had to let them cool and then ice them!

chi 1221

I then iced my scones with a Spiced Glaze:

  • 1 cup powdered sugar
  • 3 tablespoons powdered sugar
  • 2 tablespoons whole
  • 1/4 teaspoon ground cinnamon

Combine all ingredients together in a bowl. Drizzle the icing over scones and let dry before serving.  

chi 1223 chi 1224chi 1225

I drizzled this glaze over the scones which were sitting on a wire rack and I had another baking sheet underneath to catch what dripped down. It saved me some clean up time! 

chi 1227 

I let the icing cool and dry like a good little chef and then it was time to try out my scone creation for myself!

chi 1234 chi 1235chi 1236

Hot Damn! They tasted just as good (if not better!) than they looked and smelled! That is ALWAYS  a welcomed outcome for trying a new recipe for the first time! WIN!

chi 1237

I always was under the impression that scones were hard to make, but these were so easy!

  chi 1240chi 1241

So simple to make and they taste so good! I promptly put them on my Halloween charger to make them more festive!

chi 1245

I am officially a Pumpkin Scone Lover!

chi 1246chi 1247

What is your favorite kind of scone? Do you have any other good scone recipe suggestions for me?

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9 Comments

Filed under Uncategorized