Wednesday, October 5, 2011

Pumpkin Scones

I adapted this recipe from The Shoe Box Kitchen Blog.  These pumpkin scones are perfect...not too dry, not too sweet!  In the original recipe it calls for 2 glazes to top these delicious scones.  I only used the one glaze and thought it was perfect.  -Kristin

2 cups all purpose flour
1/4 cup plus 3 tablespoons 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, cut into 1-inch cubes
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 egg
  • In a mixing bowl combine the dry ingredients.
  • Beat in the cold butter until crumbly.
  • Mix in the wet ingredients.
  • Put dough out on a floured surface and pat into about a 1 inch deep circle.  Then 'pizza cut' it into 12 pieces.
  • Bake at 425 on a greased pan for 15 minutes.  Let cool completely before putting the glaze on.
1 cup powdered sugar
3 Tablespoons milk
  • Mix together glaze ingredients and brush on.

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