My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Pumpkin Scones

25 comments
posted in: Breakfast, Muffins & Scones, Pumpkin
12.07
2009

This is not a new recipe to Annie’s Eats, but it certainly is improved.  I enjoyed these scones last time I made them, but I felt like they could have used something to take them up a notch from good to great.  In particular, I knew they needed more spice.  This time around, I added this simple spice glaze on top which definitely did the trick.  It gave them fantastic flavor, and had the added bonus of making them look much prettier.  I also swapped the white chocolate chips for butterscotch chips and WOW!  That pumpkin-butterscotch combo is just to die for.  I didn’t try it this time around but I think some toasted chopped pecans would be a lovely addition.  These have a nice fluffy texture for a scone, and seem like the perfect treat for a fall or winter breakfast or brunch.  Enjoy!

Pumpkin Scones

Ingredients

For the scones:
2 cups all-purpose flour
1/3 cup packed brown sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
8 tbsp. cold, unsalted butter, cut into pieces
1/3-½ cup butterscotch chips
½ cup buttermilk
½ cup pumpkin puree
1 tsp. vanilla extract

For the glaze:
1 cup powdered sugar
¼ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk

Directions

  • Preheat the oven to 400° F.  Line a baking sheet with parchment paper or a silicone baking mat.

  • In a medium mixing bowl, combine the flour, brown sugar, spices, baking powder, baking soda and salt; whisk just to combine.  Add the cold butter chunks to the bowl and stir with a fork to combine.  Cut the butter into the dry ingredients until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas.  Mix in the butterscotch chips.  In a small bowl or measuring cup, combine the buttermilk, pumpkin puree and vanilla extract.  Add the wet ingredients to the bowl with the dry ingredients and  stir together gently just until the dough comes together.  If necessary, knead a bit with your hands, but be careful not to overwork the dough or you will end up with a tough scone.

  • Transfer the sticky mass of dough to the prepared baking sheet.  Pat the dough into a 8 or 9-inch round.  Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes.  Allow to cool to room temperature.  Slice the dough round into 7 or 8 wedges.

  • To make the glaze, combine the powdered sugar and spices in a small bowl.  Add the milk and whisk to combine, until a thick glaze is formed.  (If necessary, add a bit more milk to achieve a consistency good for drizzling the glaze.)  Use a whisk to drizzle the glaze over the finished scones (I use a plastic baggie with a tip cut off).  Allow the glaze to set before serving.

Source

adapted from Joy of Baking

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