Pumpkin Scone


3 cups all purpose flour
6 tablespoons sugar
5 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup pumpkin puree
1/2 cup chilled heavy whipping cream, plus 2 tablespoons
2 large eggs
1 1/2 teaspoon vanilla extract
1/4 cup chilled buttermilk
2 cups powdered sugar, sifted
1/4 cup heavy whipping cream
ginger (to taste)
nutmeg (to taste)


Make the scones:
Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk first 4 ingredients in large bowl. Add butter. Cut in until coarse meal forms. Whisk pumpkin puree, 1 egg, and extract in small bowl; mix into dry ingredients. Gradually add buttermilk; toss until moist clumps form (add more buttermilk if dough seems dry. You want the dough to be a little tacky). Gather dough into ball; flatten into disk.
Press dough out on floured surface to 9-inch round. Cut into 8 wedges. If you like a smaller scone, make 2 smaller discs and cut into wedges. Place on prepared sheet. Whisk 1 egg and 2 tablespoons cream in small bowl for glaze. Brush some on wedges.
Bake scones until golden and tester inserted into center comes out clean, about 18 minutes. Transfer to rack and cool.
Make the glaze:
Combine powdered sugar and cream in a small bowl. Add more cream until you’ve reached desired thickness. Add ginger and nutmeg to taste. Dip scones into glaze and place on baking rack to set.


Monday, November 10, 2014 - 11:33am


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