Friday, November 18, 2011

Pumpkin Pie Scones

If you’re anything like me, you can’t get enough of the delicious taste of pumpkin during the fall season. As a consequence, I am always looking for new ways to use it, and this morning developed this recipe for pumpkin pie scones. I made them lightly sweet and topped them with sanding sugar. The end result was a scone that was not only tasty and satisfying for breakfast (I slathered mine with pumpkin schmear; my husband tried one half with butter and the other with cream cheese, liking them equally well), but would work as easily on the bread tray at Thanksgiving dinner because they didn’t seem to be overtly a breakfast pastry. If it is a breakfast pastry that you’re looking for, make the recipe as shown, but drizzle the tops with the optional glaze shown below. Sensational! One additional note: I used 1 teaspoon of pumpkin pie spice. This was fine, but the next time I think I’m going to spice them up a bit more and go crazy with 1-1/2 teaspoons.


2 cups all-purpose flour
1/3 cup plus 2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice*
¼ teaspoon baking soda
4 tablespoons cold butter, cut into small pieces
1 large egg, slightly beaten
¼ cup canned solid pack pumpkin
¼ cup sour cream
2-4 tablespoons heavy cream, plus 2 more for brushing tops
Sanding sugar
Glaze (optional)

Preheat oven to 425 degrees F.
In a large bowl, combine flour, granulated sugar, baking powder, pumpkin pie spice, salt, and baking soda. Using a pastry blender or two knives, cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl combine the egg, pumpkin, and sour cream. Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Stir until moistened. Add heavy cream, one tablespoon at a time, until mixture comes together. Do not exceed four tablespoons of heavy cream.

Turn dough onto a lightly floured surface and knead 10 times. Pat into an 8-inch circle about ¾” thick. Cut into eight wedges and place on a greased baking sheet. Using a pastry brush (silicone if you have it, if not, buy one!) brush heavy cream over the tops and sprinkle with sanding sugar (do not use the sanding sugar if you intend to top them with the glaze). Bake for 17-20 minutes until golden brown. Serve warm.

1 cup confectioners’ sugar
1 teaspoon unsalted butter, melted
1 tablespoon orange juice
1/8 teaspoon allspice

In a small mixing bowl, stir all ingredients together until well blended. Pour into an icing bottle to drizzle over scones, or use a spoon, allowing glaze to run off the tip of the spoon onto the tops of the scones, sweeping in a back and forth motion.

*I used Penzey’s. Be sure whatever brand you use is fresh and aromatic

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Babs said...

Oh, I love scones and yours look fabulous. I hope to make these as we have lots of family coming for Thanksgiving week. Thanks for sharing your recipe, and I hope you have a wonderful Thanksgiving.

~Lyndsay from CHARMED said...

Hi Pattie!

I had to come by, drool,and comment over these scones. I absolutely love the idea and could also picture serving these with a big pot of spicy turkey chili.

Here's wishing you and your family a wonderful Thanksgiving! I look forward to reading about it and being inspired by your table.

Kimberly said...

I'm definitely trying these scones, many thanks...

SavoringTime in the Kitchen said...

They turned out beautifully and sound delicious. I, too, love the taste of pumpkin in the fall!

~~louise~~ said...

I've never met a scone that didn't agree with me. As a matter of fact, I wouldn't mind one of your Pumpkin Pie Scones right about now!

Thanks for sharing, Pattie...