PUMPKIN TOFFEE Chip SCONES
1-3/4 cups flour (plus more for work surface)
2-1/2 tsp baking powder
2-1/2 TB sugar
2 TB pumpkin puree
1/4 tsp salt
6 TB unsalted butter, cold and cut into pieces
1/4 cup Heath bits or baking toffee chips
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 large egg
5 TB heavy cream (plus more for brushing on top)
Preheat oven to 425 ~ line a baking sheet with parchment paper.
Put flour, baking powder, sugar, spices and salt into bowl of food processor; add butter pieces and pulse 3-6 times or until mixture resembles coarse meal.
In small bowl, combine egg with cream and pumpkin & lightly beat ~ Add to food processor with meal mixture and pulse a few times until it comes together. Add toffee chips and pulse a couple of more times (it should clump together in the center of the bowl). If mixture seems dry, add a splash more cream, but it shouldn’t be too sticky.
Transfer to lightly floured work surface. Shape dough into 6” circle, about 1” thick. Using sharp knife, cut into 8 equal wedges. Place scones on baking sheet ~ lightly brush tops with heavy cream (can sprinkle with sugar too, if desired). Bake until golden brown (about 10-14 minutes). Let cool slightly on baking sheets; remove to wire rack to cool completely.
GLAZE: Start with about 3/4 cup powdered sugar plus 1/2 tsp cinnamon and a dash of nutmeg and cloves. Whisk in about 1 tsp pumpkin puree. Then add liquid (heavy cream, or milk, or pumpkin spice liquid coffee creamer) 1 tsp at a time, whisking until desired consistency. Adjust 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. Use less liquid for a drizzle consistency.