Side Pannel
Pumpkin Spice Scones Cappuccino Cream Glaze
Pumpkin Spice Scones Cappuccino Cream Glaze
- Recipe Submitted by maryjosh on 12/30/2016
Ingredients List
- For the scones:
- 2 cups all-purpose flour (I use 1 cup AP flour and 1 cup pastry flour)
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin spice blend (recipe below, if needed)
- 1/2 cup pumpkin puree (plain, not spiced)
- 3/4 cup heavy cream, plus extra for brushing the tops
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- For the cappuccino cream glaze:
- 1/2 teaspoon espresso powder
- 1/2 teaspoon warm-hot water (straight from the tap is fine)
- 1 1/2 tablespoons + 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1 tablespoon whipped cream cheese (available in a tub), at room temperature
- 3/4 cup powdered sugar (optional: sift the sugar to produce a smoother glaze)
Directions
For the scones:
Preheat oven to 425 degrees F, and line a baking sheet with parchment paper.
In a medium bowl, add the flours, baking powder, baking soda, salt, and pumpkin spice blend and whisk until mixed.
In a smaller bowl, whisk the heavy cream, pumpkin puree, maple syrup, and vanilla until blended. Pour into the flour mixture and fold the flour into the liquids with a wooden spoon until the liquids are incorporated into the flour (this happens fairly quickly - just 6 or 7 folds). Don’t overwork the dough; it will be very scraggly.
Flour a large cutting board or a clean, smooth surface, and turn out the dough onto it. Knead several times, incorporating the crumbs, until the dough is cohesive.
Transfer to the lined baking sheet and pat the dough into a disk about 1” thick. There will be cracks and fissures - not to worry. Cut the dough into 6 or 8 wedges, and gently separate them by 1/4”. Place the sheet in the refrigerator for 15 minutes. When the dough is chilled to the touch, brush the tops with extra heavy cream.
Bake for 16 to 20 minutes, until the edges are golden. Remove from the oven and let cool for 2 to 3 minutes. The wedges will have fused together during baking - gently separate them, using a knife if they won’t easily pull apart. Transfer the wedges to a wire rack and cool thoroughly.
For the cappuccino cream glaze:
In a medium bowl, dissolve the espresso powder in the water. Whisk 1 1/2 tablespoons heavy cream, the vanilla and salt. Add the cream cheese, whisk vigorously, until smooth. Begin adding the powdered sugar in 1/4 cup increments. After the 3rd addition, test the consistency: dip the whisk into the glaze and raise it above the bowl. The gaze should drip from the whisk in a slow but steady stream. If too loose, add more powdered sugar; if too thick, add the extra heavy cream in 1/4 teaspoon increments.
Finish:
Use an offset spatula to generously spread the glaze over each wedge, letting the glaze drip off the sides. The glaze spreads like icing, but will self-level and drip like a glaze.
Let the glaze set to the touch before serving. Or, dig right in. No one will blame you.
Preheat oven to 425 degrees F, and line a baking sheet with parchment paper.
In a medium bowl, add the flours, baking powder, baking soda, salt, and pumpkin spice blend and whisk until mixed.
In a smaller bowl, whisk the heavy cream, pumpkin puree, maple syrup, and vanilla until blended. Pour into the flour mixture and fold the flour into the liquids with a wooden spoon until the liquids are incorporated into the flour (this happens fairly quickly - just 6 or 7 folds). Don’t overwork the dough; it will be very scraggly.
Flour a large cutting board or a clean, smooth surface, and turn out the dough onto it. Knead several times, incorporating the crumbs, until the dough is cohesive.
Transfer to the lined baking sheet and pat the dough into a disk about 1” thick. There will be cracks and fissures - not to worry. Cut the dough into 6 or 8 wedges, and gently separate them by 1/4”. Place the sheet in the refrigerator for 15 minutes. When the dough is chilled to the touch, brush the tops with extra heavy cream.
Bake for 16 to 20 minutes, until the edges are golden. Remove from the oven and let cool for 2 to 3 minutes. The wedges will have fused together during baking - gently separate them, using a knife if they won’t easily pull apart. Transfer the wedges to a wire rack and cool thoroughly.
For the cappuccino cream glaze:
In a medium bowl, dissolve the espresso powder in the water. Whisk 1 1/2 tablespoons heavy cream, the vanilla and salt. Add the cream cheese, whisk vigorously, until smooth. Begin adding the powdered sugar in 1/4 cup increments. After the 3rd addition, test the consistency: dip the whisk into the glaze and raise it above the bowl. The gaze should drip from the whisk in a slow but steady stream. If too loose, add more powdered sugar; if too thick, add the extra heavy cream in 1/4 teaspoon increments.
Finish:
Use an offset spatula to generously spread the glaze over each wedge, letting the glaze drip off the sides. The glaze spreads like icing, but will self-level and drip like a glaze.
Let the glaze set to the touch before serving. Or, dig right in. No one will blame you.
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