Pumpkin Scones with Pumpkin Spice Icing

March 22, 2012Katie

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

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.

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.

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.

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

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.

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.

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

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.

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

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.

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.

Add 1 tablespoon of your canned pumpkin.

Add 1/4 teaspoon of each:

cinnamon, cloves, nutmeg, ground ginger

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.