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Portland, Oregon, United States

Sunday, December 7, 2008

Pumpkin Scones with Icing

Hannah sent me this recipe from

For the Scones
2 cups all-purpose flour
7 tablespoons 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
6 tablespoons cold butter
1/2 cup pumpkin puree
3 tablespoons half-and-half or milk
1 large egg
For the glaze
1 cup powdered sugar
1/2 teaspoon cinnamon
dash of nutmeg
2 tablespoons whole milk

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 knife, fork, or food processor, cut butter into dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular pieces of dough. Place on prepared baking sheet.

Bake for about 14 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

To make glaze: Mix the powdered sugar, cinnamon, nutmeg, and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint the glaze over the top of each scone.

Thank you, Hannah!

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