Make It Pretty Wednesdays: Delicious Pumpkin Spiced Scones


I can’t believe it is already fall! This time of year brings special memories to mind. I have a new love/hate relationship with the start of the school year since my big girl just started first grade. That means ALL DAY school! One thing that is all love is pumpkin pie. I absolutely love pumpkin pie. And I just fell in love with pumpkin spiced scones. You will too and here’s how to make a dozen of them!

 

 

Pumpkin Spiced Scones

  • 1 cup flour
  • 1/8 cup brown sugar, packed
  • 1/2 Tbsp baking powder
  • 1/4 tsp salt
  • 3/4 tsp pumpkin pie spice
  • 3 Tbsp butter, room temperature and cubed
  • 1/4 cup canned pumpkin puree
  • 1 egg
  • 1 1/2 Tbsp half-and-half

You’ll want to preheat the oven to 425º while you combine all the dry ingredients in a large mixing bowl. After this is combined add the cubed butter and chop with a pastry blender. If you don’t have a pastry blender you can just use a fork and press the dough against the sides of the bowl. The goal is to keep the butter cold. This makes it way easier to roll out the dough. Once you have pea-sized crumbs you are ready to move on to the wet ingredients.

In a medium-sized bowl mix the pumpkin puree, egg and half-and-half with a wire whisk.

Add the wet ingredients to the dry ingredients and fold together with a rubber spatula until mixed well and it starts to look like dough.

Turn out the dough onto a rolling surface lightly coated with flour. Roll the dough to about 3/4″ thickness. Then cut into triangles. As you transfer the triangles to your non-stick baking tray lightly shape them by pinching the corners. I bake them for about 8 minutes before I check them and, depending on the thickness cook, for another 2 minutes.

While these are baking you should make a glaze to top the scones. I decided to make a Bailey’s glaze. I’ve had Bailey’s frosting before and it seemed like it would be just the thing with pumpkin spiced scones!

Bailey’s Irish Cream Glaze

  • 4 Tbps butter
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 2 Tbsp Bailey’s Irish Cream
  • Whole milk, add till consistency is reached

I like to use my Kitchen-Aid but a hand mixer works well too. Mix the butter until smooth. Add the Bailey’s and half the powdered sugar and beat until smooth. Add the other half of the powdered sugar and beat until smooth. Add milk until the glaze is drizzle-able. Remember, a little milk goes a long way here.

If you want absolutely picture perfect scones you are going to have to let them cool completely before glazing them. I’m totally willing to sacrifice some beauty on the first one or two though! If you have an icing bag you can use it to drizzle. I like to dip a single tine of a dinner fork into the glaze and then drizzle over the top in a zig-zag pattern.

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