Even though I live in Phoenix, AZ and the seasonal change is typically unnoticed, I know when it’s fall. It’s as though I have a seasonal clock that says, “pumpkin bread…turkey…buy lots of gifts…” Any good coffeehouse will offer an array of seasonal scones. So my search was on for the best pumpkin scone recipe, and after several attempts and adaptations, I found a blend that drew a crowd (literally). My husband’s first response was, “it looks like the scones from Starbucks,” Yes! Mission accomplished. This is an easy recipe with some healthy alternatives and only takes 30 minutes from start to finish. Enjoy!
For the Scones:
- 2 cups all-purpose flour
- ¼ cup agave nectar or (1/4 cup and 3 tablespoons granulated sugar)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 6 tablespoons cold butter, cut into 1-inch cubes
- 1/2 cup canned pumpkin
- 3 tablespoons milk
- 1 large egg
For the Spiced Glaze:
- 1 cup plus 3 tablespoons powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. In the bowl of a stand mixer fitted with fit the paddle attachment, stir together dry ingredients; flour, sugar (if not using agave), baking powder, salt, cinnamon, nutmeg, allspice and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. In a separate bowl, whisk together the pumpkin, milk, agave and egg. Fold wet ingredients into dry ingredients, and form the dough into a
ball. Pat out dough onto a lightly floured surface. Divide the dough into 2 equal balls and form into a 1-inch thick circle about 6-7 inches in diameter. Use a large knife to
slice the dough like a pie in 8 equal portions. So you will end up with 16 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool. While the scones are cooling, make the powdered sugar spiced glaze by mixing the powdered sugar and milk, and spices together until smooth.
When scones are cool, drizzle over each scone and allow the icing to dry before serving (about 1/2 hour).
Yield: 16 scones
Note: you can freeze unbaked scones and enjoy hot from the oven scones any day of the week. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.
adapted from: http://sweetpeaskitchen.com/2010/09/27/pumpkin-scones/