Jenna Lang

Formerly Eat Drink Pretty

Pumpkin scones with a spice glaze

On Saturday morning Juliet woke up with her eye swollen shut. She had been bit by a mosquito the day before at daycare right by her eye, so I knew the swelling was a result of that. It was freaky looking, and I was a bit spooked and worried. I called the nurse line at her doctor’s office and also consulted with a friend who is a pediatrician and they both assured me the swelling would go down and she would be fine.

While Juliet didn’t seem to be too bothered by the swollen eye, she had a bit of a cold and was pretty grumpy Saturday. So we decided to have a lazy day at home. The weather was perfect for it, cold and rainy, so I didn’t mind a day in. I think Juliet enjoyed it too. We played and played and played. I baked while she napped. I actually spent a lot of time in the kitchen while Erik hung out with Juliet. In addition to these scones I made applesauce in the crockpot and butternut squash soup. It must be fall!
I want to bake a thousand pumpkin recipes over the next month. I’ll have to settle for 4-5. I’ve never made pumpkin scones before and thought these would be a nice challenge. I craved anything and everything sweet when I was pregnant with Juliet, now I just enjoy sweets every once in a while. And I don’t like anything overly sweet. That’s why scones are great. This recipe only called for 7 tablespoons of sugar for the scone itself (not including the glaze, which could certainly be skipped). Scones are actually pretty easy. They seem intimidating but they are not much more difficult than muffins in my opinion. You just have to get a bit of practice in with cutting butter into a flour mixture. I’ve done it plenty of times since I’ve made my fair share of pie crust and other baked goods. But really, it’s easy. And you can do it with a pastry cutter, your hands or a food processor. For these scones I used my pastry cutter.

The glaze is (sort of literally) the icing on the cake. It is really easy to whip up (honestly, it takes a minute) and not only adds prettiness to the scones but also another hint of sweetness (but not too sweet, at all).

I’ve had too many dry scones in my day and these are not dry whatsoever. They are actually quite moist and go perfectly with your morning cup of coffee.

My little girl’s eye is looking much better today and she is totally back to her normal self, thank goodness.

Pumpkin scones with a spiced glaze (recipe via Brown Eyed Baker)

INGREDIENTS:

For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half or milk (I used whole milk)
1 large egg
For the Powdered Sugar Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tablespoons milk
For the Spiced Glaze:
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

DIRECTIONS:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.
3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, dip the scones top into the glaze, let it drizzle upside down for a moment and then place it back on the wire rack (I used newspaper to catch the dripping glaze).
5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone with a spoon and allow the icing to dry before serving (about an hour).
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Comments

  3. Thanks Nikki. We definitely had a nice, lazy day. Sometimes we are go, go, go on the weekend to try to squeeze everything and I forget how nice it is to just relax at home.

    Reply

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