Wednesday, November 20, 2013

Pumpkin Scones Recipe

The recipe of the week is pumpkin scones! I love everything pumpkin, and (if I do say so myself) these are definitely comparable to the ones they sell at Starbucks for a small fortune. Let me know what you think!

Preparation Time: 30 mins Bake Time: 10-15 mins 

2-2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup brown sugar
1 tsp cinnamon (I usually add a bit more because I love cinnamon)
1/2 - 1 tsp of ginger, cloves & nutmeg (or 2 tsp all spice if you don't have)
1/2 tsp salt
1 tbsp molasses
1 stick (1/2 cup) cold butter
1/2 cup pumpkin purée
1 egg
3 tbsp half & half
2 tsp vanilla

Preheat the oven to 400 degrees. Mix all the dry ingredients (flour, brown sugar, salt, baking powder, baking soda and spices) together. Cut the cold butter into cubes and then put it into the dry mix. Then cut it into the dry mix (with a knife continue to cut the butter while mixing it in with the dry mix), until it becomes crumbly.
In a separate bowl mix together the pumpkin purée, molasses, half and half, vanilla and egg. Stir this into dry mixture. Knead dough on a floured surface for a minute (I find this can still be a bit sticky and difficult to deal with, so I just add enough flour until its more doughy and less like cake batter). 
Roll it out and cut into triangles (whichever size, depending on how big or small you like them) and put them on a greased or lined baking sheet. Bake for 10-15 minutes. You'll know they're done when you stick a toothpick in them and it comes out (mostly) clean, or when the edges start to brown, but you don't want it too brown!
While they're baking you can make the glaze!
Crumbly mix after butter is cut into it and pumpkin mixture

1 cup powdered sugar
2 tbsp half and half
1 tbsp pumpkin purée 
Pinch of cinnamon, ginger, cloves, nutmeg

Mix spices with sugar, then add the pumpkin and half and half and mix until it is a consistency that will drizzle (if too liquidy, add more sugar, if too thick add more milk).
When scones are done and somewhat cool, drizzle glaze over each one, and ta-da, you've got yourself some delicious scones!
Finished product

So how do I have all these many ingredients in my tiny kitchen? I often don't, and will almost always make substitutions. I didn't have molasses (I have yet to see any in any grocery store I've been to in the US) so I added a bit more brown sugar, or you can add corn syrup or maple syrup, though it may change the taste a little bit). I also have trouble keeping milk or cream since we don't have great refrigeration, so I used a couple of those individual cremes you find at restaurants that don't need refrigeration, but I make do!


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