Pumpkin Scones

pumpkin scones

I actually pinned this scones recipe last year, over the summer, and fully intended to make them last fall. Then Sandy happened, and they didn’t get made. But I promised myself that this year I would make them, and when I said that to myself, I realized that I don’t use the phrase “come hell or high water” anymore…

pumpkin scones, before baking

pumpkin scones fresh out of the oven

This year has been very peaceful, weather-wise, and for that we are incredibly grateful. So the scones were baked, and they were amazing. They were shared, and highly complimented. In short, they were devoured and eyes rolled to the backs of heads due to insane deliciousness.

Pumpkin Scones

And I feel so late in posting this blog! Today really got away from me (I blame the rain), and now I have got to get up and start my pizzas for the big game! And by big game, I mean the most hotly anticipated college football game of the entire season – Baylor Bears vs. OU Sooners. It’s going to be epic; Baylor is ranked #6 (!!!!!!!) and OU is ranked #10, the two highest ranked teams in the Big XII conference.

Pumpkin Scone

I’m so excited! We’re having a green pizza (Brussels sprouts and bacon) and a gold pizza (pumpkin) in honor of Baylor’s school colors. And I need to get started! So I will say adios until tomorrow and you must, must, must try these amazing scones this holiday season.

pumpkin scones

Pumpkin Scone

{One year ago: Chili Dogs and Pumpkin Pecan Cake with Bourbon Brown Sugar Glaze}

Source: adapted from Brown Eyed Baker

2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

1/2 cup confectioners’ sugar
1 tbs whole milk
Couple pinches of ground cinnamon

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silpat. Set aside.
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a pastry blender to cut the butter into the dry ingredients until mixture is crumbly.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Add wet ingredients to the dry ingredients, and use a rubber spatula to combine into a dough. When the dough has mostly come together, use your clean, floured hands to knead the dough a few times just to get the last scraggly bits of flour on the bottom of the bowl.
Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle. Lightly flour a sharp knife or bench scraper, and cut the dough into 8 roughly equal shapes. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown.
Meanwhile, make the glaze. Add all glaze ingredients to a small bowl and whisk continually until smooth. When the scones come out of the oven, let them rest a few minutes, then drizzle the glaze over each one. Let the glaze harden, just a few minutes, then transfer to a wire rack to cool completely.

5 responses to “Pumpkin Scones

  1. Pingback: Pumpkin Cupcakes with Chocolate Cream Cheese Frosting | The Texan New Yorker

  2. I need to make these and take them into work, as someone was raving about a store bought container of mini pumpkin scones.

    Will I get around to it? Maybe. But I’ll know where to go when I finally crack open the pumpkins to roast. Too many cabbages and turnip greens and bags of spinach are clamoring for attention first.

    (and brussels sprouts and bacon sounds good to me)

  3. Pingback: Pumpkin and Fried Sage Pizza, Plus a Thanksgiving Round-Up | The Texan New Yorker

  4. Pingback: Butternut Squash, Onion, and Espresso Bruschetta | The Texan New Yorker

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