Click for Cookbook LOGIN
"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Scones with Spiced Pumpkin Glaze Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pumpkin Scones with Spiced Pumpkin Glaze is from The Strahsburg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Scones:
½ C Pumpkin, purée, canned
1 lg. Egg
3 T Heavy Cream
1 T Molasses
2 t Vanilla Extract
2 C Flour
¼ C + 2 T Brown Sugar, dark
1 t Baking Powder
½ t Baking Soda
½ t Salt
1 t Cinnamon, ground
¾ t Ginger, ground
¾ t Cloves, ground
½ t Nutmeg, ground
1 stick Butter, unsalted, ½ C

Glaze:
1 ½ C Powder Sugar
3 T Pumpkin, purée, canned
¼ t Cinnamon, ground
¼ t Ginger, ground
¼ t Cloves, ground
¼ t Nutmeg, ground

Directions:
Directions:
1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses and vanilla.
4. Set aside.
5. In the bowl of a food processor fitted with the blade attachment, combine the flour, dark brown sugar, baking powder, baking soda, salt and spices.
6. Process for about 20 seconds to combine; be sure no lumps of brown sugar remain.
7. Cut the cold butter into ½ inch chunks.
8. 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.
9. Add the pumpkin mixture and pulse just until the mixture comes together.
10. The dough will be very sticky, but should still be able to see some pea-size clumps of butter.
11. Lightly flour a countertop or work surface.
12. Dump the sticky scone dough onto the floured surface and dust the top lightly with more flour.
13. Using your hands, gently knead the dough until it comes together into a smooth ball.
14. Divide the dough in half.
15. Dust your work surface with flour again and form each half into a 5 inch circle, about ¾ inch thick.
16. 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).
17. If the dough starts to stick to the knife, dust the knife with more flour.
18. Place the wedges on the prepared baking sheet.
19. Bake the scones for 12 to 15 minutes.
20. To see if they are done, peek at the bottoms, they should be slightly browned but not burnt.
21. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
22. Meanwhile, make the glaze. Whisk all of the ingredients together in a small bowl until well combined with no lumps of sugar.
23. When the scones are cool, use a butter knife to spread and swirl the glaze evenly over top.
24. Wait about 15 minutes for the glaze to set, then use a fine sieve to dust with powder sugar.
25. Note: The scones are best served fresh on the day they are made but will keep well in a covered container for a day or two. Feel free to freeze any unbaked scones. They can go directly from the freezer to the oven; just add a few extra minutes of baking time.

Yield: 12 Scones

Number Of Servings:
Number Of Servings:
12

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

117W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!