Sunday, September 30, 2012

Pumpkin Spice Scones

Being as how I posted a recipe for "Pumpkin Pie Spice" last week, it would be irresponsible on my part not to post a followup  pumpkin recipe!  I've made this recipe a few times so far this fall, and they remind me of the pumpkin scones that you find at Starbucks.  A few weeks ago I made them for co-workers (pictured above) and they were gone very quickly!  The great part about scones is that you can easily make the dough the night before and then pop them into the oven in the morning.  I am thinking of trying this recipe as "mini scones" sometime in the near future! 
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tbsp pumpkin pie spice
- 1/8 tsp sea salt
- 6 tbsp cold butter
- 1/3 cup mashed pumpkin (not pumpkin pie filling)
- 1/3 cup dark brown sugar
- 1/3 cup cream

Vanilla Bean Icing
- 1 cup icing sugar
- 1/2 a vanilla bean, scraped
- 2 tsp cream

Pumpkin Spice Icing
- 1 cup icing sugar
- 2 tsp cream
- 1/4 tsp pumpkin pie spice
In a food processor combine flour, baking powder, pumpkin pie spice, and sea salt.  Add butter and process until combined.  In a separate bowl, mix pumpkin, brown sugar and cream.  Add dry ingredients and stir until just combined.  Place dough on floured surface and work with hands to form ball.  Cover with plastic wrap and refrigerate for 30 minutes or so to relax the gluten.
Place dough on floured surface and form a disk, about 8 inches or so across. Cut dough into eight wedges (pizza style) and place on a greased or parchment paper lined baking sheet.  Bake in a preheated, 400 degree oven for about 20 minutes, or until scones are lightly browned. 
Let completely cool before frosting. 
For Icing Drizzle: 

Combine ingredients for each icing separately and place them each into a small sandwich bag (hint - place the sandwich bag in a cup to make it easier to fill). 
Cut a small tip off the bag that contains the vanilla bean icing and drizzle over the scones in a zigzag pattern.  Repeat with pumpkin spice icing. 


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