Monday, September 6, 2010

Pumpkin Spice Scones

I love pumpkin anything. Seriously. You could put pumpkin in just about anything and I will eat it. Maybe I should try putting pumpkin into my peas . . . But I digress (and, yeah right, peas are still going to be gross). These pumpkin scones were from Tasty Kitchen and they did not disappoint. I've never made scones before, so I was really pleased with how easy it was and how delicious my first attempt turned out to be. These little guys had great pumpkin flavor and were warm with cinnamon, ginger, and nutmeg. It was like Thanksgiving and Christmas in a scone. Plus, it goes really well with a pumpkin spice latté from Starbucks. Can't go wrong there!

Pumpkin Spice Scones
*From Tasty Kitchen

2 cups flour
1/3 cup brown sugar, tightly packed
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1 teaspoon lemon or orange zest, optional
1 stick unsalted butter, frozen
1/2 cup pumpkin purée
1/2 cup heavy cream

For the icing (optional)
1 cup powdered sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
2 teaspoons real maple syrup (or corn syrup)
1 teaspoon vanilla extract
Heavy cream (enough to let icing reach consistency of honey)
1/2 cups toasted chopped walnuts, optional

Mix the first 8 ingredients with a fork.

Add frozen butter by grating it over the flour mixture with a cheese grater. Work quickly and hold the butter in its wrapper and a paper towel to keep it from melting. Mix butter curls into the flour with a fork.

In a small bowl, mix 1/2 cup heavy cream and pumpkin.

Pour the pumpkin mixture into the flour and butter mixture. Fold with a wooden spoon until the mixture is just moistened then turn it out on a floured surface and gently knead over a couple of times.

Pat the batter into a circle about 1 inch thick.

Cut the circle into 8 pie-shaped pieces and place them on a wax paper-lined baking sheet. Place scones in freezer for 30 minutes or make ahead and refrigerate overnight.

Bake at 400 degrees for 25 minutes until just firm and golden around the edges. Let them cool completely.

Mix the first five icing ingredients together in a small bowl.

Add heavy cream in small amounts, stirring frequently, until the icing reaches the consistency of honey.

Spoon the icing over the cooled scones.

Let the icing for a little while and then enjoy!

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