I didn't realise just how much I loved all things pumpkin until I made my very first pumpkin pie this year.
To be honest, I assumed that I'd hate it, given all the bits and pieces I've had to pull out of them over the years to make Hallowe'en decorations.
But yet again, I was proven wrong. In fact, I liked the pie
so much, that for the duration of its existence in our kitchen, you could find me and my head hovered over it with a fork. It was YUM.
And while we're all in festive baking form at the moment, I thought I'd share this delicious pumpkin scone recipe with you too. Enjoy!
Ingredients:
(If you don't have measuring cups, a Tommy Tippee sippy cup works just as well, honest!)
2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons milk
1 large egg
(Christmas variation:)
1 cup fresh (or dried) cranberries
¾ cup white chocolate chips
Sugar Glaze Ingredients:
1 cup powdered sugar
2 Tablespoons whole milk
Spiced Glaze Ingredients:
1 cup icing sugar
2 Tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves
(Image via Minimalist Baker)
Scones Directions:
- Preheat oven to 425 degrees F.
- Lightly grease a cookie sheet or line with parchment paper.
- Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
- With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
- In a separate mixing bowl, whisk pumpkin, milk and egg.
- Fold wet ingredients into dry ingredients. Form the dough into a ball.
- Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).
- Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.
- Place on prepared baking sheet from step 2.
- Bake for 14–16 minutes until scones turn light brown. OR LESS!!!
- Place on wire rack to cool.
Sugar Glaze Directions:
- Mix the icing sugar and 2 tablespoon milk together until smooth.
- Brush glaze over the top of each cooled scone.
Spiced Glaze Directions:
- As sugar glaze firms, combine the spiced icing ingredients.
- Use whisk to drizzle over each scone and allow to dry before serving.
(Makes 6 pumpkin scones)
Thanks to our reader Shannon Benson for sending this recipe in. If you have any recipes to share, email them to me at Sharyn.Hayden@HerFamily.ie
