The perfect balance of sweet and pumpkin spice. A great way to get your pumpkin spice fix any time of year.
Course Breakfast, Brunch
2cupsall-purpose flour (240g)
6tablespoonsunsalted cold butter, cut into pieces (85g)
½cupcanned pumpkin (122g)
3tablespoonshalf-and-half (45g)can sub heavy cream
1 cup +1 tablespoonconfectioners' sugar (121g)
1-2tablespoonsmilk (anything but skim)can sub half-and-half or heavy cream
1 cup + 3 tablespoonsconfectioners' sugar (135g)
pinch of ground ginger
pinch of ground cloves
1½-2tablespoonsmilk (anything but skim)can sub half-and-half or heavy cream
Preheat the oven to 425°F. Either grease a scone pan, or line a baking sheet with parchment paper, set aside.
In a large bowl, whisk together all of the dry ingredients. Use a pastry blender or two knives to cut the butter into the dry ingredients until everything is crumbly. You want there to be visible pieces of butter, but they should be no larger than the size of a pea.
In a small bowl, whisk together the pumpkin, half-and-half, and egg. Gently fold the pumpkin mixture into the dry ingredients until everything is mostly combined (the dough will seem dry). Turn out the dough onto your dough rolling mat (or clean worksurface). Knead the dough a few times to incorporate the last few dry spots.
Pat the dough into a 7-inch circle. Cut the disc into 8 equal triangles. A bench knife works well to cut this evenly. Be careful if you are using a dough rolling mat, you don't want to cut through the mat.
If you are using a scone pan, place one triangle into each well of your greased pan. No need to worry about it filling the space completely, it will grow. If you are using a parchment-lined baking sheet. Transfer the triangles to the prepared sheet. Leave ample space between the scones as they will grow a lot during baking.
Bake either version for 14-16 minutes, or until the top is lightly browned.
For the scone pan - allow the scones to sit in the pan for 10-15 minutes then remove them from the pan and place them on a wire cooling rack to cool completely before glazing. For the parchment-lined sheet, just slide the whole parchment sheet over to your cooling rack and allow the scones to cool.
In a small bowl, whisk together all of the ingredients, starting with the smaller amount of milk. Add more milk if necessary to get to the correct consistency. You want this to be on the thick side, but still be spreadable. Using the back of a spoon, spread a scant tablespoon of the glaze over the top of each scone. Allow it to set for 10-20 minutes before adding the spiced glaze.
In a small bowl, whisk together all of the ingredients, starting with the smaller amount of milk. Add more milk if necessary to get to the correct consistency. You want this to be thick, but able to drizzle.
Open a zip tip sandwich bag over the rim of an empty glass. Pour the glaze into the sandwich bag and seal. Carefully cut off a small portion of one corner of the bag. Err on the side of smaller - you can always cut more, but you cannot add it back. Drizzle the glaze over the top of the scones.
Scones can be stored in an airtight container at room temperature.
Now that you have used 1/2 cup of pumpkin, what do you do with the rest of the can? Line a plate or small baking dish with parchment paper and measure out 1/2 cup dollops of the pumpkin puree. Place the dish in the freezer. Once the dollops are frozen solid, you can transfer them to an airtight freezer bag or for longer storage, vacuum seal them Just defrost in the fridge overnight and you are ready to go. Keep any liquid that separates out when the pumpkin defrosts, include that in your recipe to keep the dry to liquid ratio correct.