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Mini Pumpkin Scones with Cinnamon Glaze

 pumpkin scones | hello, sweetie!

pumpkin scones | hello, sweetie!

Now that it's October, it seems everyone has that itch.  You know...bring out the sweaters, scarves, boots and order pumpkin everything.  Well, I still wear my flip flops on occasion, but I made sure to pick up my first two cans of pumpkin this afternoon.  It was a happy day in my household, complete with all the smells you would hope to have in a Yankee candle.  Since I was so pleased with my recent "win" over scones, I decided to throw down again so my family and friends could start their autumn mornings with a new pumpkin delight as well.  For the tips and tricks to scone making see the Orange Tea Scones post.  I had a little work to do...trying to add a solid (pumpkin) that acts more like a solid.  I wanted to make sure the dough wasn't too wet, so I reduced the amount of cream and added a half cup of pumpkin puree.  It was still a little sticky so after turning it out onto the waxed paper, I added about 3 tablespoons of cake flour to the mound just to pull it together.  The result was still a beautifully risen, flakey and moist, spiced pastry.   

 pumpkin scones | hello, sweetie!

pumpkin scones | hello, sweetie!

Scone Ingredients: 

  • 8 Tablespoons cold, unsalted butter, cubed
  • 2 cups plus 2  Tablespoons cake flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated if possible) 
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2/3 cup heavy cream
  • 1/2 cup canned pumpkin puree
  • 5 Tablespoons  granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla (Mexican if you have it) 

Glaze Ingredients: 

  • 1 cup confectioner's sugar
  • 3-4 Tablespoons milk
  • 2 teaspoons cinnamon
  • 1 teaspoon (Mexican) vanilla  

 

Directions: 

Preheat the oven to 375 F.  Position the oven racks in the top third and bottom third.  Put a pie plate filled with one cup of water on the bottom third.  Cube the butter into 16 pieces and place into the refrigerator until ready to use.   In a liquid measuring cup or small bowl, whisk together the cream, egg, vanilla, pumpkin and granulated sugar.  Place it into the refrigerator as well.  In the bowl of a food processor, pulse together the cake flour, baking powder, salt and spices.  Scatter the chilled butter cubes over the flour mix and pulse for about 10 (one second) pulses.  Butter pieces should be covered in flour and approximately the size of large peas.  Still pulsing, quickly pour the cream mixture in a steady stream through the top of the processor.  Only pulse until the dough combines!  It may seem wet but you can always add a little flour by hand if needed.  Dump the dough onto a lightly floured surface or large piece of wax paper.  Shape it into a 9 inch square, trying not to touch the dough too much; you don't want the butter to start melting.  First cut the square into four equal squares.  Then cut each of those squares into quarters on the diagonal (like your mom used to cut your PB&J sandwiches!) creating 16 mini triangles.  Place them on a silicone baking mat or lightly greased cookie sheet.  Brush just the tops of each scone with some cream, careful not to let it drip down the sides.  Bake them for 15-16 minutes.  You want the tops to be dry with a little firmness to the touch and slightly golden in color.  Let the scones rest in the pan for about 5 minutes before moving to a cooling rack with waxed paper underneath.  Whisk together the glaze ingredients just before using.  Add more confectioner's sugar or milk as needed until the desired consistency is achieved.  Drizzle over warm scones.  They are best served the same day, but second day is good too!

Makes 16 mini scones 

Spiced Pumpkin Cookies with Dark Chocolate

Orange Tea Scones