You know that taste of autumn?  That thing that you bite into and say, “Aaaah, fall is here.”  You can’t eat it during summer or spring (winter maybe, but that’s stretching it) ’cause it just doesn’t taste the same.

I found a scone recipe online a couple years ago that give me that “all is right in the world” feeling.  It’s one of those recipes that make me ignore most other pumpkin bready type of recipes – it’s that degree of yummyness.  So I shall share that today as my delightful fall blessing.  (Speaking of “delightful,” My Man has used that word a couple times lately to describe something.  I LOVE it when he does that.)

sconesvia

Pumpkin Scones (copied from http://theshoeboxkitchen.wordpress.com/2010/10/06/pumpkin-scones/)

  • 2 cups all purpose flour

  • 1/4 cup plus 3 tablespoons granulated sugar (we used turbinado)

  • 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, cut into 1-inch cubes

  • 1/2 cup canned pumpkin (we used our fresh pumpkin puree)

  • 3 tablespoons half-and-half

  • 1 large egg

Spiced Glaze (same credit)

  • 1 cup plus 3 tablespoons powdered sugar

  • 2 tablespoons milk

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • Pinch of ground ginger

  • Pinch of ground cloves

Preheat your oven to 425 degrees and line a baking sheet with parchment paper.  In a mixing bowl, whisk together the pumpkin, half-and-half, and egg.  Set aside.Sift together  into a large mixing bowl (or the bowl of your stand mixer) the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.  Add the cubed butter on top.Now, either using a pastry blender or the paddle attachment of your stand mixer on medium speed, mix the butter and dry ingredients until you reach the consistency of coarse cornmeal (pieces of butter should be no larger than a small pea).  Now gradually fold the wet ingredients into the dry ingredients.  On a well-floured surface, flatten and form the dough into a 12″ x 4″ x 1″ thick rectangle.  Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces, then slice each piece into four triangular pieces by making an “X” through them.  Place the triangle of dough on the parchment-lined baking sheet and bake for just 15 minutes, or until light brown.  Remove to a cooling rack and let cool before icing.   Drizzle icing onto the scones using your favorite drizzling method.

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