Side Pannel
Homemade Pumpkin Scone
Homemade Pumpkin Scone
- Recipe Submitted by maryjosh on 02/24/2020
Ingredients List
- FOR THE SCONES
- 1/2 cup canned pumpkin purée (I use Libby's)
- 1 large egg
- 3 tablespoons heavy cream
- 1 tablespoon molasses, such as Grandma's Original
- 2 teaspoons vanilla extract
- 2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 stick (1/2 cup) cold unsalted butter
- FOR THE GLAZE
- 1-1/2 cups Confectioners' sugar, plus more for dusting
- 3 tablespoons canned pumpkin purée
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Directions
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, dark 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 1/2-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 3/4-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 12-15 minutes. To see if they are done, peek at the bottoms; they should be slightly browned but not burnt. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the glaze. Whisk all of the ingredients together in a small bowl until well combined with no lumps of sugar.
When the scones are cool, use a butter knife to spread and swirl the glaze evenly over top. Wait about 15 minutes for the glaze to set, then use a fine sieve to dust with Confectioners sugar. (If you dust while the frosting is still wet, the sugar will melt.)
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, dark 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 1/2-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 3/4-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 12-15 minutes. To see if they are done, peek at the bottoms; they should be slightly browned but not burnt. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the glaze. Whisk all of the ingredients together in a small bowl until well combined with no lumps of sugar.
When the scones are cool, use a butter knife to spread and swirl the glaze evenly over top. Wait about 15 minutes for the glaze to set, then use a fine sieve to dust with Confectioners sugar. (If you dust while the frosting is still wet, the sugar will melt.)
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