Pumpkin Scones

Pumpkin Scones with Spiced Glaze

Pumpkin Scones with Spiced Glaze

My friend, Linda, prepared these scones for breakfast one morning when I was in California teaching a workshop on “Nurturing Faith in Your Congregation.” They were fabulous and would be great anytime but particularly in the fall when you’re just in the mood for that spicy, pumpkin taste! I have visions of taking these to the Ohio State v. Iowa tailgate gathering we’ll be attending in November or having them Thanksgiving morning for breakfast. I’ve modifed this recipe a bit from Linda’s to suit my taste in spices so I reduced the amount of nutmeg a bit and increased the amount of sugar by a tablespoon.

2 C. all-purpose flour
1/2 C. sugar
1 T. baking powder
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. cloves
1/2 t. ground ginger
6 T. cold butter
1/2 C. canned pumpkin
3 T. half and half (I used 2% milk I had on hand)
optional nuts and dried berries for garnish
1 large egg

Spiced Glaze
1 C. + 3 T. powdered sugar
2 T. whole milk
1/4 t. ground cinnamon
1 pinch of nutmeg
1 pinch of ginger
1 pinch of cloves

To Make The Scones
Preheat oven to 425 degrees F. Lightly oil a baking sheet.

Combine flour, sugar, baking powder, salt and spices in a large bowl. Using a pastry cutter, fork, or food processor, cut butter into the dry ingredients until the mixture is crumbly. Don’t over mix or the scones will be tough. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg.

Preparing to mix ingredients

Preparing to mix the wet ingredients

Fold the wet ingredients into dry ingredients. Form the dough into a ball. Again do not over mix.

Pat dough out on a lightly floured surface and form into a 1-inch thick round. Using a large knife or pizza cutter, slice the round into fourths and then slice each quarter in half again to make 8 wedges. Spread the wedges out so they are a few inches apart. Garnish with nuts and/or dried fruit.

Pumpkin Scones Before Baking

Pumpkin Scones Before Glazing

Place on prepared baking sheet and Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

To Make the Spiced Glaze
Mix all the dry ingredients together and whisk in the milk. Drizzle generously over the cooled scones.

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2 Responses to “Pumpkin Scones”
  1. Marly says:

    We love all things pumpkin. We’re vegan, but I wonder if we could veganize this recipe. I heard someone say recently that the pumpkin crop did not do well this year and that pumpkin will be hard to find. Have you heard this?

    • faithfulfoodie says:

      Hi Marly! Yes, I have heard there may be a pumpkin shortage this year because of all the rain received in so much of the US this summer. I also heard that about tomatoes as well and , frankly, didn’t notice any sjortage at farmer’s markets or stores here in the midwest. I’m not very vegan saavy so am not sure about veganizing the pumkin scones. I cook a lot of vegetarian dishes but not vegan. Let me know how it turns out if you do try making it vegan.

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