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A variation of my basic scones that I like to make in the Fall ~ and, for some reason, anything pumpkin is even more popular in the Spring in my eBay store! **
These scones are so easy to make that you won't believe it! The food processor does all the work; then you just pat the dough into a circle, cut into wedges and bake!
SPICED PUMPKIN SCONES
2 cups all-purpose flour...............................................1/4 cup sugar or plain white Splenda
2-1/2 tsp. baking powder……………………………..…...........1/2 tsp. salt
6 TB cold butter………………………………………..…..............1/2 cup heavy cream
1 egg…………………………………………………..…….................1 tsp. vanilla extract
1/4 cup pumpkin puree................................................1 tsp. cinnamon
1/4 tsp. EACH nutmeg and ground cloves
***
1-2 TB Sparkling or coarse sugar (optional)
4-5 TB heavy cream
***
3/4 cup powdered sugar ~or~ 1/2 cup plain white Splenda whisked with 1/4 cup cornstarch
flavored liquid coffee creamer (plain, Pumpkin Spice, Caramel, Crème Brulee are all good)
dash of cinnamon
***
Preheat oven to 400. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, spices and salt until combined. (Or, I just pulse them a few times in food processor). Cut in butter until mixture resembles coarse crumbs (or, then add the butter cubes to the food processor, and pulse quickly until coarse crumbs).
In a small bowl, mix together the cream, pumpkin, egg, extract. Stir into wet ingredients into flour mixture just until moistened. (I put this into the food processor with rest of ingredients, and pulse in short bursts until it all comes together).
Turn onto lightly floured surface; knead gently 6-8 times. Pat into 8” circle and cut into 8 wedges. Brush 4-5 TB heavy cream on top of the scones. Sprinkle with Sparkling sugar (optional).
Bake 12-15 minutes or until golden brown. Best when warm (can be reheated for about 10 sec. in microwave). When they’re cool, you can drizzle with glaze.
GLAZE: Put the powdered sugar (or Splenda/cornstarch) into a small bowl. Whisk in liquid coffee creamer (1 tsp. at a time), until it’s a smooth consistency. (Adjust consistency by adding more sugar/powder until smooth, slightly thickened.) If you glaze HOT scones, it will be a clear, shiny glaze ~ if you glaze them cold, it will be white. ** Thinner glaze can be brushed on ~ thicker glaze can be drizzled on the top.
Makes 8
These scones are so easy to make that you won't believe it! The food processor does all the work; then you just pat the dough into a circle, cut into wedges and bake!
SPICED PUMPKIN SCONES
2 cups all-purpose flour...............................................1/4 cup sugar or plain white Splenda
2-1/2 tsp. baking powder……………………………..…...........1/2 tsp. salt
6 TB cold butter………………………………………..…..............1/2 cup heavy cream
1 egg…………………………………………………..…….................1 tsp. vanilla extract
1/4 cup pumpkin puree................................................1 tsp. cinnamon
1/4 tsp. EACH nutmeg and ground cloves
***
1-2 TB Sparkling or coarse sugar (optional)
4-5 TB heavy cream
***
3/4 cup powdered sugar ~or~ 1/2 cup plain white Splenda whisked with 1/4 cup cornstarch
flavored liquid coffee creamer (plain, Pumpkin Spice, Caramel, Crème Brulee are all good)
dash of cinnamon
***
Preheat oven to 400. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, spices and salt until combined. (Or, I just pulse them a few times in food processor). Cut in butter until mixture resembles coarse crumbs (or, then add the butter cubes to the food processor, and pulse quickly until coarse crumbs).
In a small bowl, mix together the cream, pumpkin, egg, extract. Stir into wet ingredients into flour mixture just until moistened. (I put this into the food processor with rest of ingredients, and pulse in short bursts until it all comes together).
Turn onto lightly floured surface; knead gently 6-8 times. Pat into 8” circle and cut into 8 wedges. Brush 4-5 TB heavy cream on top of the scones. Sprinkle with Sparkling sugar (optional).
Bake 12-15 minutes or until golden brown. Best when warm (can be reheated for about 10 sec. in microwave). When they’re cool, you can drizzle with glaze.
GLAZE: Put the powdered sugar (or Splenda/cornstarch) into a small bowl. Whisk in liquid coffee creamer (1 tsp. at a time), until it’s a smooth consistency. (Adjust consistency by adding more sugar/powder until smooth, slightly thickened.) If you glaze HOT scones, it will be a clear, shiny glaze ~ if you glaze them cold, it will be white. ** Thinner glaze can be brushed on ~ thicker glaze can be drizzled on the top.
Makes 8
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