Pumpkin Spice Scones

Everything's coming up pumpkin!! We've been on a pumpkin eating spurt lately. I'm so thankful that my kids love the delicious taste of this versatile puree!! Last week I made my first batch of pumpkin scones and everyone was so captivated by their scrumptious taste and texture that the entire batch was gone in less than two days. I've made an additional two batches since then, adding dried cranberries and a little more pie spice both times (changes are noted in red), and they have been devoured quickly. Obviously, this has become a new favorite at our breakfast table!

From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy! 

Pumpkin Spice Scones

2 cups flour

1/3 cups Brown Sugar, Tightly Packed

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon Cinnamon

1/2 teaspoon Ginger 

1/2 teaspoon Nutmeg

1/2 teaspoon Pumpkin Pie Spice

1 teaspoon Orange Zest, or Lemon, Optional

1 stick Unsalted Butter, frozen

1/2 cup pumpkin puree

1/2 cup heavy cream

1/2 cup dried cranberries 

For the Glaze (Optional)

1 cup powdered sugar

1/2 teaspoon Cinnamon

1/4 teaspoon Ginger

2 teaspoons corn syrup

1 teaspoon vanilla

Heavy cream (enough to let icing reach consistency of honey)

1/2 cup toasted, chopped walnuts (I omitted) 

Mix first 8 ingredients with a fork and add the frozen butter stick by grating it on a cheese grater over the flour mixture. (Note: work quickly, holding the frozen butter in its wrapper and a paper towel to keep it from melting.) 

Mix butter curls into the flour mixture with a fork. In a small bowl, mix the pumpkin and cream and pour into the flour/butter mixture. Add cranberries. Fold with a wooden spoon just until flour is moistened, then turn out onto a lightly floured board and gently knead over a couple of times. 

Pat into a circle about 1 inch thick and cut into 8 sections like pie slices. Separate scones onto a cookie sheet and place them in the freezer for 30 minutes. (Or make these ahead and place them in the fridge overnight.) 

Bake at 400 degrees for about 25 minutes till just firm and golden around the edges. Let cool to room temperature.

Icing:

Mix the first 5 ingredients (powdered sugar, cinnamon, ginger, corn syrup and vanilla). Add heavy cream in small amounts at a time, stirring often, until icing reaches the consistency of honey.

With a lare soup spoon, spoon icing over the cooled scones. (I poured the glaze into a sandwich baggie, cut the tip off and drizzled the scones.) Sprinkle toasted walnuts over the top. Let the icing set a bit before putting the scones away in an airtight container. 

Source: Tasty Kitchen