Pumpkin Scones With Spiced Glaze Food

PUMPKIN SCONES WITH SPICED GLAZE

Steps:

• Make the Scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or fork), cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.
• In a medium bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined.
• Pat the dough into a 7-inch circle. Cut the round of dough into 8 equal triangles. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, or until lightly browned on top. Cool completely before glazing.
• Make the Powdered Sugar Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Use a pastry brush to spread the glaze over the top of each scone. Allow to set (about 15 minutes) before proceeding with the spiced glaze.
• For the Spiced Glaze: In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, drizzle the glaze over each scone and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a splash of milk at a time to thin it out just enough to drizzle.) Leftover scones can be stored in an airtight container at room temperature for up to 3 days.

PUMPKIN SPICE SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
• Combine flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, and ginger in a large bowl. Mix butter into the flour mixture with your hands until it resembles coarse bread crumbs.
• Combine pumpkin, brown sugar, cream, and egg in a medium bowl with a whisk. Fold into flour mixture with a large spoon until the dry bits at the bottom of the bowl have been incorporated.
• Pat the mixture into a ball with your hands and turn out onto a lightly floured surface. Continue to shape into a ball; gently press down and out, forming the dough into a flattened circle, about 1 to 1 1/2 inches thick. If the edges start to crack, just place the palm of your hand against the edge and gently press the dough back in.
• Dust a large, sharp knife with flour and cut the dough into 6 triangles. Slide the knife under each to help you lift and transfer them to the prepared baking sheet.
• Bake in the preheated oven until scones begin to turn light brown in color, 12 to 16 minutes. Place on a wire rack to cool.
• While scones are cooling, mix confectioners' sugar, milk, cinnamon, nutmeg, allspice, ginger, and cloves for glaze together in a small bowl. Drizzle over scones while they are still warm.

PUMPKIN SCONES WITH SPICED GLAZE RECIPE

Steps:

• Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, combine the flour, baking powder, baking soda, salt and spices.
• With your hands, mix the butter into the flour mixture until it resembles coarse breadcrumbs. (You can also use a food processor with a pastry attachment, but that's not as much fun.
• In a medium bowl combine the pumpkin, sugar, cream and egg with a whisk. Fold into the dry ingredients and mix with a large spoon until the dry bits at the bottom of the bowl have been incorporated.
• With your hands, pat the mix into a ball and turn out onto a lightly floured surface. Continue to shape into a ball, then gently press down and out, forming the dough into a flattened circle about 1 to 1½ inches thick. If the edges of the circle start to crack just place the palm of your hand against the edge and gently press the dough back in.
• Dust a large, sharp knife with flour and cut the dough into six triangles. Slide the knife under each triangle to help you lift and transfer it to the prepared baking sheet. (If you are using a cookie cutter, dust the cookie cutter with all purpose flour before pressing it into the dough, then repeat every time you cut additional dough shapes. The flour helps prevent the dough from sticking to the cutter.)
• Bake for 14 - 16 minutes, or until the scones begin to turn light brown in color. Place on a rack to cool.
• While the scones are cooling, mix the confectioners sugar, milk and spices together in a small bowl. (Begin by adding a tablespoon of the milk, then add more as needed until you have a thick, pourable glaze.)
• Drizzle over the scones while they are still warm. We glazed the scones twice. We used half during our first pass, then let the glaze set on the scones for a few minutes before finishing them off with the rest of the glaze.

PUMPKIN SCONES WITH SPICED PUMPKIN GLAZE

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses, and vanilla. Set aside.
• In the bowl of a food processor fitted with the blade attachment, combine the flour, brown sugar, baking powder, baking soda, salt, and spices. Process for about 20 seconds to combine; be sure no lumps of brown sugar remain.
• Cut the cold butter into ½-inch chunks. Add to the food processor and pulse until the mixture resembles coarse meal - it should look unevenly crumbly with some pea-size chunks of butter within. Add the pumpkin mixture and pulse just until the mixture comes together. The dough will be very sticky, and you should still be able to see some pea-size clumps of butter.
• Lightly flour a countertop or work surface. Dump the sticky scone dough onto the floured surface and dust the top lightly with more flour. Using your hands, gently knead the dough until it comes together into a smooth ball. Divide the dough in half. Dust your work surface with flour again and form each half into a 5-inch circle, about ¾-inch thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges (cut each circle in half, then cut each half into thirds). If the dough starts to stick to the knife, dust the knife with more flour. Place the wedges on the prepared baking sheet.
• Bake the scones for 12 to 15 minutes. To see if they are done, peek at the bottoms; they should be slightly browned. Let the scones cool on the baking sheet for about 15 minutes.
• Meanwhile, make the glaze: In a medium bowl, whisk together the Confectioners' sugar, pumpkin, water, cinnamon, ginger, cloves, and nutmeg until smooth. The glaze should be thick.
• Spoon about 1 tablespoon of the glaze over each scone, letting it drip a bit down the sides. Wait about 30 minutes for the glaze to set, then serve.
• Note: The scones are best served fresh on the day they are made but will keep well in a covered container for two days.
• Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. (For best results, glaze after defrosting.) **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.

PUMPKIN SCONES WITH COFFEE GLAZE

Steps:

• For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with a baking mat or parchment paper.
• In a large bowl, combine the flour, brown sugar, baking powder and pumpkin pie spice. Stir to combine. Add the butter pieces, then use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs.
• In a second bowl, whisk together the pumpkin puree, cream and eggs. Pour into the flour mixture, stirring gently, until it all comes together into a dough.
• Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 1/2-inch-thick rectangle about 15 inches by 3 inches. Cut into 12 equal triangular wedges.
• Transfer the wedges to the prepared baking sheet, brush the tops with the extra cream and bake until poufy, set and just barely golden, 20 to 23 minutes. Allow to cool completely.
• For the icing: Sift the powdered sugar, then combine with the coffee and butter in a large bowl. Make sure the icing is thick but still pourable; add a splash more coffee if needed to thin.
• Spoon a very generous amount of the icing onto each scone and sprinkle each with the pumpkin pie spice. Allow the icing to set, about 10 minutes. The scones can be served at once or stored in airtight container at room temperature for 1 to 2 days.