Tuesday, May 26, 2015

Pumpkin Scones

Did someone say pumpkin? With TWO, count 'em, TWO types of glazes on top? I can do that!! These were fabulous and a lot of calories (that were totally worth it) for breakfast... Worth the extra effort to make them, so go for it! :)

Pumpkin Scones
(Recipe found at shugarysweets.com via pinterest)

4 1/4 cup flour
3/4 cup sugar
1 teaspoon salt
2 tablespoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup butter, cold, cut in cubes
1 cup canned pumpkin puree
1/2 cup heavy cream
2 eggs
1 cup powdered sugar
2 tablespoons heavy cream
1 1/2 cups powdered sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
2-3 tablespoons heavy cream

In small bowl, mix the pumpkin, heavy cream and egg with a whisk. Set aside. In mixer, mix flour, sugar, baking powder and spices. Add in cold butter cubes and mix until crumbly. Slowly add in pumpkin mixture and mix until thoroughly combined. Divide dough in half, and form the dough into a 12x5 inch rectangle. If it’s too sticky, using hands, mix in enough flour so it is easier to shape. Cut dough into triangles by making three vertical cuts (you should now have 3 rectangles. Cut each of the rectangles by making an X, I use a pizza cutter. Then make ONE horizontal cut across the center. You should have 18 triangles. Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree oven for about 13-15 minutes. Repeat with other half of dough. Cool on rack. Make sugar glaze by whisking the sugar with heavy cream. Using a brush, paint the tops of each scone with the glaze. To make the cinnamon glaze, whisk all the ingredients together until smooth. Pour into a ziploc bag and cut the corner. Drizzle the glaze over all the scones. Allow to harden (about 15 minutes).

No comments:

Post a Comment