Pumpkin Scones

4 Oct

I’ll break the news to you up front: These are about as far from health food as you can get. They’re highly caloric, have a lot of fat, and are topped with powdered sugar and milk. They also require a food processor (or a very patient person with a pastry cutter) and an electric mixer, so you can count on quite a bit of kitchen cleanup.

But oh my goodness, they are spectacular.

I made these on Saturday afternoon. The original recipe said I’d get six scones. I doubled that hoping to end up with 12, and wound up with 16. Some of those, by the way, were enormous.

Today–Monday–there are three left. My kids devoured them. The husband loved them. I had one and forced myself to step away.

The original recipe called for more sugar and two layers of icing–one spiced and one just sweet. I went with just sweet and they were still incredibly rich. Cut them small. You can always go back for another, but I couldn’t finish a large one, and I am a sugar queen, my friends.

I recommend that you shape and cut these on a layer of parchment paper, and use a spatula coated with nonstick spray to move them to your baking sheet. The dough is super sticky–have patience, and you’ll prevail. Coat your hands in cooking spray before you pat down the dough and life will be a lot easier.

They are an amazing occasional fall treat. The house smelled super yummy Saturday afternoon, and everyone has smiled at breakfast since. I’ll definitely make them again despite the dent to the diet–life’s short and you should eat bad-for-you stuff sometimes (think of all the women on the Titanic who skipped dessert).

I hope you’ll give these a whirl. They’re worth it. You’ll need:

1 cup of whole-wheat or white-wheat flour

3 cups of all-purpose flour

1 cup sugar

2 tbsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp ground ginger

8 tbsp cold butter, cut into pieces

1 cup canned pumpkin

4 tbsp half-and-half (use milk if you don’t keep the good stuff around)

2 large eggs

1 cup powdered sugar

2 tbsp milk

Preheat your oven to 425 degrees.

In a food processor, combine flours, sugar, baking powder, salt, and spices. Add butter and pulse until it’s all combined (you can use a pastry cutter too–just keep going until you don’t see any big chunks of butter). Dump this mixture into your electric mixer.

To the dry ingredients, add pumpkin, half and half, and egg. Gently mix together until it combines.

Turn the dough out onto a sheet of parchment paper, and pat it into a large rectangle. Using a pizza cutter, cut the dough into 16 – 24 triangles. Gently move those onto baking sheets covered with another piece of parchment paper. Bake the scones about 15 minutes, or until they just start to brown. Place on wire rack to cool.

When the scones are cool, combine powdered sugar and milk with a fork until you get a glaze–add more sugar or milk to get the consistency you want. Drizzle the glaze over the cool scones. Let set and either enjoy or store in an airtight container. They won’t last long.

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One Response to “Pumpkin Scones”

  1. mary m October 8, 2010 at 3:33 pm #

    Going to use my new food processor to make these tomorrow or Sunday. They sound sooo yummy!

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