Pumpkin Scones
Once again Jennifer Pallian has given us more ways to love pumpkin when she created this delicious pumpkin scone recipe! These scones will be a hit with friends and family, that is, if you want to share.
Ingredients
Dry ingredients:
- 9 oz all-purpose flour 2 cups lightly spooned and levelled
- 2/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 6 tbsp (3 oz) cold butter
Wet ingredients:
- 1/2 cup E.D.SMITH® Pure Pumpkin
- 1/2 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
Glaze:
- 1½ cup powdered sugar
- 4 tbsp cream or milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Directions
- Preheat oven to 400ºF.
- In one large bowl, whisk together the dry ingredients.
- Grate the cold butter directly into the dry ingredients (I do this by placing the bowl on top of a kitchen scale) then use the whisk to toss it in.
- In a second bowl, whisk together the wet ingredients. Pour into dry ingredients and gently fold together until 80% combined. Dump onto a sheet of parchment paper and fold it over on itself gently (you aren’t kneading!) a few times to incorporate most of the remaining dry patches. It’s ok if a few floury streaks remain. Pat the dough into an 8″ circle and slice into 8 wedges. Lift onto a parchment lined baking sheet using a floured cake lifter and bake for about 18 minutes, until they feel springy when pressed.
- If dough is too soft to lift individual scones, bake the whole thing as a circle at 375ºF for about 24 minutes and then pull apart after baking.
- For Glaze, whisk together: 1 1/2 cups powdered sugar, 4 tbsp cream or milk, 1 tsp vanilla extract, 1/2 tsp ground cinnamon
- Drizzle over warm scones. Enjoy!
