Try this Copycat Pumpkin Scones recipe, or contribute your own.
- 1 egg
- 1/2 tsp cinnamon
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup powdered sugar
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 2 tbsp milk
- pinch of cloves
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp cinnamon
- 2 1/2 cup flour
- 1/2 cup pumpkin puree
- 3 tbsp heavy cream
- scones:
- 6 tbsp sugar
- 1/2 cup cold butter cut into cubes
- plain glaze:
- spiced glaze:
- pinch of ginger
- Carbohydrate 488.662199618137 g
- Cholesterol 290.608125219577 mg
- Fat 105.408040289842 g
- Fiber 12.669204382817 g
- Protein 13.1488130010124 g
- Saturated Fat 66.5024972598821 g
- Serving Size 1 1 recipe (1073g)
- Sodium 21514.2008633106 mg
- Sugar 475.99299523532 g
- Trans Fat 7.40644615146705 g
- Calories 2878 calories
Step-by-step
- Preheat oven to 400.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Pulse to combine.
- Add cold butter and pulse until blended and it has texture like cornmeal.
- In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
- Combine wet and dry ingredients and stir until a soft dough forms.
- Turn out dough onto lightly floured surface, knead the dough 4-5 times until it comes together.
- Roll the dough into roughly and 8x10" rectangle, about 1" thick.
- Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
- Then cut each each of these diagonally, making 8 triangles.
- Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool on wire rack.
- Slowly whisk milk into powdered sugar until desired thickness is reached for plain glaze.
- Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
- When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.
Overworking the dough before shaping guarantees a tough crumb. Cold butter must remain distinct within the flour mixture, sheared by the food processor pulse until the texture resembles coarse cornmeal rather than a smooth paste. Melting that fat prematurely destroys the steam pockets required for a flaky rise. Kneading requires restraint, limited to four or five turns on a floured surface just until the dry pockets disappear into the pumpkin puree. Baking at 400 degrees Fahrenheit creates rapid oven spring, setting the exterior structure while the interior starches gelatinize. Cutting the rolled rectangle into triangles requires a sharp blade to avoid sealing the edges, which would otherwise impede vertical expansion during the fourteen to eighteen minutes in the oven. Cooling completely on a wire rack prevents residual steam from softening the crust before the dual-stage glazing process begins. Applying the plain sugar base and allowing it ten minutes to set provides a stable barrier against the subsequent spiced drizzle. Whole milk or heavy cream can substitute for one another in the glazes, though higher fat content slows setting times by several minutes. Storing baked pastries in an airtight container at room temperature preserves the crumb texture for up to forty-eight hours.
