September 29, 2012

In honor of Fall...My Pumpkin Scone Recipe!

I love Fall.  And some of my favorite things about Fall are all things pumpkin flavored.  So I thought 'd share my pumpkin scones recipe.  Once I developed my food allergies, Starbucks' Pumpkin Scones were out of the diet (due to dairy products), so I decided to look around the internet for a recipe that I could easily make changes to in order to make them K-safe. 
 After combining a few recipes, 
and using my family as taste tasters...
this is the recipe we use every Holiday season in my family!  Enjoy!
Pumpkin Scones
2 cups all-purpose flour
7 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 cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoons half-and-half (or lactaid milk, vanilla rice milk, etc...)
1 large egg
6 tablespoons cold butter

Plain Glaze
1 cup plus 1 tablespoons powdered sugar
2 tablespoons whole milk (or lactaid milk, vanilla rice milk, etc...)

Spiced Icing
1 cup plus 3 tablespoons powdered sugar
2 tablespoons whole milk (or lactaid milk, vanilla rice milk, etc...)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves

1. Preheat oven to 425 degrees F.
2. Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.
3. In a separate medium bowl, whisk together pumpkin, half-and-half (or vanilla rice milk), and eggs.
4. Cut butter into cubes then add it to the dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible. You can also use a food processor: Pulse butter into dry ingredients until it is the texture of cornmeal or coarse sand.
5. Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1 -inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.  (We usually cut them into much smaller triangles!) 
6. Bake for 14 to 16 minutes (or 10-12 minutes for smaller scones) on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.
7. While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.
8 When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.
9. As that white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk. Makes 6 scones (or more if you cut them smaller!).

- I usually double or triple this recipe to save time later!  
- Also, I almost always make them smaller so I get at least 12 scones per batch.  
- When icing scones, always place parchment or wax paper underneath to make clean up easier.
- Another time saver...only make the spiced icing, or mix both icings together so you only have to drizzle the scones once!


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