Tuesday, October 18, 2011

Pumpkin Scones

Pumpkin Scones

I love how these pumpkin shaped scones turned out. But... truthfully, that wasn't exactly what I set out to do. Over the weekend I'd planned to bake a batch of pumpkin flavored scones - just basic scones with a little glaze on top. But somehow the dough was just too loose and there was no way to pat it out and shape it.

Pumpkin Scones
I nearly chucked the whole batch but instead decided that it might still taste good. So, I just spooned them free-form onto a baking sheet, figuring I wouldn't serve them to anyone but Brian and I could still nibble on whatever came out.

Pumpkin Scones
In the oven the dough spread and now I had a bunch of free-form scones turning into one humongous scone. Pumpkin scone flat bread, perhaps? :) When I finally took the pan out of the oven I realized the dough was still pliable and maybe I could just cut them into triangular scone shapes. And that's when I remembered the terrific large pumpkin cookie cutter I had. I immediately cut out the pumpkin shapes and left them on the rack to cool completely and firm up.

Pumpkin Scones
Brian and I stood in the kitchen and ate the leftover scraps from the cutter, deciding the recipe was very tasty. Once the newly formed pumpkin shaped scones cooled, I glazed them and brewed a big pot of tea. So, not exactly what I intended but a happy accident nonetheless.

Pumpkin Scones
I'll still need to tweak my scone recipe to make dough that can be rolled out but this version will remain in my repertoire because it's very delicious. Enjoy!

Ingredients
2 Cups all-purpose flour
3/4 Cup sugar
1 Stick unsalted butter
1/2 Cup pumpkin puree
1 Tablespoon baking powder
1/2 Teaspoon salt
1/4 Teaspoon cinnamon
1/4 Cup half and half (I used fat free)
1 Egg
1 Teaspoon vanilla

Glaze:
1/4 Cup powdered sugar
1 Tablespoon milk
Dash of cinnamon

In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Cut in the butter using a food processor or pastry cutter until the mixture resembles course crumbs. In a separate bowl, combine the pumpkin puree, vanilla, egg and half & half. Add the wet ingredients into the butter/flour mixture and mix until incorporated.

Spoon free-form scones onto a baking sheet lined with parchment paper and bake in a pre-heated 350 degree oven for 45-50 minutes or until lightly golden brown.

When done, remove from the oven and cut out pumpkin shapes with a cutter while the scones are still warm. Allow to cool completely.

Mix together the glaze ingredients and spoon over cooled scones. Makes approximately 6 giant or 8 medium scones.

19 comments:

  1. Yum! What a delicious looking scone - great idea to use pumpkin. What a cute little pumpkin cutter!

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  2. These sound delicious! I love that you have shaped them like pumpkins and that you have added a cinnamon glaze!

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  3. ooo how delicous! Perfect way to celebrate the fall

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  4. Yum! These look delicious and that glaze is mouth watering. Thanks for sharing the recipe!

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  5. Great idea to shape them like pumpkins! I bet they taste fabulous!

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  6. That was a clever save and congratulations on Top 9.

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  7. I, too, made pumpkin scones (recipe from Alice's Tea Shop in NYC) and they were so wet--not anything like a true scone. Delicious, yes, but I would call them more jumbo cookies. Mine had a caramel glaze. I'd make them again with the cinnamon glaze and much smaller! I've shared them with friends calling them cake-like cokies and they've loved them.

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  8. ooo I know what we'll be having this weekend! yum!

    Congratulations on being in the Foodbuzz Top 9!

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  9. congratulations on top 9! great idea to use cutters! the scones look delicious!

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  10. Anita, These Pumpkin Scones look fabulous...I love the color and contrasting glaze. Congratulations on the Top 9!

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  11. that is so beautiful it made my stomach rumble....great job!

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  12. Loving the pumpkin scones. Great fall recipe!

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  13. I would love to have these straight out of the oven with a fresh cup of coffee. Divine!
    xo
    http://allykayler.blogspot.com/

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  14. These are awesome! I've made them twice now, and even used your recipe base for a savory chive scone. Yummy!

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  15. Would this work in one of those muffin-top pans?

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    Replies
    1. Hi Gail,

      I've never worked with a muffin top pan but I understand that it's fairly shallow. This dough spreads quite a bit which is why I cut out the shapes after it was baked. I think it's likely it will spread out past the muffin top area on the pan. But if you do give it a try, I'd love to hear how it went. It may not be "company ready" but will still be delicious!

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  16. Just made these in a cupcake pan! Tasted great! The look wasn't anything amazing but it was a great easy shape for me...

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