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.
PUMPKIN PIE SCONES
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
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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