Pumpkin Scones with Pumpkin Spice Icing

By Katie

6

Sunday morning I took these pumpkin scones to our marriage class.  My kids were not very happy with me.  You see, I let them taste them the night before.  They were most distressed to learn that was the only one they were getting.

I’m going to have to make these again real soon to bring peace back to my household.

I am not a big fan of hard scones.  I like ones that have more of a softer give.  More cake-like.  These fit the bill perfectly, and if you love the flavors of pumpkin pie?

You’re going to love these.

First for your dry ingredients. Dump the following into a mixing bowl. 2 cups of flour, 1/3 cup brown sugar, and 2 teaspoons baking powder.

Also add 1/2 teaspoon of the following:
Cloves,Cinnamon, Ground Ginger, Nutmeg,  and Salt

Picnik collage2

Mix up the dry ingredients real good with a whisk.

Now take 1/2 stick of very cold or frozen butter.  Sigh…of course I’m doubling this, so pay no attention to my incorrect pictures, as usual.  HEY! Adults eat a LOT of scones on Sunday morning!

Cut your butter  into thin slices.

butter

With a pastry cutter or 2 sharp knives, begin to cut your butter into the dry mixture.  Do not let a pastry cutter intimidate you.  It’s actually quite therapeutic.

cutbutter

You should start to see your butter and flour mixture begin to form little chunks about the size of peas.

Grab a new medium-size bowl.  Scoop in  1/2 cup of canned pumpkin.  To this add 1/2 cup of heavy cream.  Whisk them smoothly together.

Wetcollage

Now crack one egg into a bowl. Whisk it with a fork.  Mix it into your pumpkin/cream mixture.

eggcollage

Now you’re going to take your pumpkin mixture or wet ingredients and add them slowly, a little at a time into your dry mixture.  Not too much! Just until everything is mixed thoroughly.  I used my dough hook, but this dough is wet enough, you could probably use your paddle as well.

mixdrywet

When you’re done, you’ll have a pretty stick wet dough so I’d recommend spraying your hands with baking spray to handle it.

There are a couple different ways to cut scones.  Either way you use, place  your shaped dough form into the freezer for about 15 minutes to ensure even cutting and firming the butter back to its coldest form.

First, the round method.  Plop your dough onto a lined baking sheet or pizza stone that’s been sprayed.  Mound the center higher than the outsides edges of the dough.

round

After chilling for 15 minutes, cut with a pizza cutter into 8 wedges.  You can make them thinner if you like.

circlecutpieces

Or you can make a rectangular shape on a regular baking sheet.  I would aim for 3 inches wide unless you want really large scones.

rectangle

Take your pizza cutter and cut lines across the width of the dough.  Then cut those squares in half diagonally.

cutrectangle

I tried both and really favored the rectangular piece for ease of cutting, but liked the shapes of the wedges from the round one better. Next time I would make the rectangular piece longer and thinner as the pieces were humongous.

Whichever way you choose, make sure you lift your pieces with a spatula and pull them apart so all the pieces can bake around all sides.

piecescollage

Put your pan into your oven on the center rack and bake for 15 minutes.  They should be just starting to brown and when you stick a fork or toothpick into the  the center of the largest one , it should come out  clean and not wet at all.

Remove from the oven to cool.

While they’re baking, make your frosting.

Sift a cup of powdered sugar into a bowl.

sift

Add 1 tablespoon of your canned pumpkin.

Add 1/4 teaspoon of each:

cinnamon, cloves, nutmeg, ground ginger

frostingdry

I probably should have cleaned up that bowl before I took a picture, but we like to keep it real here in Reality Kitchen and those sifter thingies are hard to tame.

Begin to drizzle some more of your heavy cream into the powdered sugar mixture.  Whisk all the ingredients together until very smooth.  You’re looking for the consistency of molasses here.

frostingcream

Now, for those of you without a sweet tooth, you will be absolutely satisfied with a warm scone and a cup of tea.

nofrosting

But for those of you who want a little bit more…shall we say…SPECIAL?

Pour yourself a warm mug of cider or coffee and spread on the spiced frosting.

Collage

Lord have mercy…

Katie’s Printable Recipe- Pumpkin Scones with Pumpkin Spice Icing

Cooking with Love,

~Katie
Pumpkin on Foodista
Pumpkin Scones on Foodista

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2 Comments

Filed under Breakfast

2 responses to “Pumpkin Scones with Pumpkin Spice Icing

  1. I love scones……i’m gonna have to try these.

  2. Katie, these look wonderful! I’m not much of a scone fan, but you have me convinced that I need to try these. My friend gave me a bite of a cherry scone (Traverse City, MI) that was more cake like and it was really good….One more thing to pull me away from my diet. =)LOL! If it wasn’t your recipe it would have been some other luscious temptation.

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