Pumpkin Spiced Scones Recipe

We loved these!  The original recipe called for kosher salt, but I swapped it for regular because I didn't like getting random salty bites.

Pumpkin Spiced Scones Recipe

·         PUMPKIN SCONES

2 cups (280 grams) all-purpose flour

1/3 cup (65 grams) brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt, slightly heaping

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

3/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

8 tablespoons (115 grams or 1 stick) cold unsalted butter

1/2 cup (115 grams) pumpkin puree

1 tablespoon molasses

3 tablespoons half and half or cream

1 large egg

2 teaspoons vanilla extract

·         SIMPLE SUGAR GLAZE

1 cup (125 grams) powdered sugar, sifted

1 to 2 tablespoons half and half or cream

·         PUMPKIN SPICE GLAZE

1 cup (125 grams) powdered sugar, sifted

1 tablespoon pumpkin puree

1/8 teaspoon cloves

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1 to 2 tablespoons half and half or cream

DIRECTIONS

·         MAKE DOUGH

Center a rack in the middle of the oven and heat oven to 400ºF. Line a baking sheet with parchment paper. Or use non-stick cooking spray.

Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended. Cut the butter into small cubes then scatter over the flour mixture. Use two knives or a pastry cutter to “cut” the butter into the flour until the mixture resembles coarse cornmeal with a few pea-sized bits of butter, about 5 minutes. In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended. Stir the pumpkin mixture into the flour and butter mixture until a soft dough forms. Transfer the dough to a floured surface. Knead three to four times until it comes together.

Pat the dough into a 10-inch by 7-inch rectangle (a rolling pin can be used here). Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Cut each rectangle into two triangles, making 16 scones.

Transfer scones to the baking sheet then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely.

Whisk together separate glazes (you want a bit of a thicker consistency here) and dip each cooled scone directly into the simple sugar glaze then place glazed side up back onto the cooling rack. Use a spoon to drizzle a zigzag pattern of the pumpkin spice glaze across each scone. Wait 15 minutes or until the glaze has set then enjoy!

Store baked and glazed scones covered with plastic wrap. We recommend storing in the refrigerator if storing them for more than a day. They will lose a little moisture, but will still taste great.

http://www.inspiredtaste.net/16810/spiced-pumpkin-scones-recipe/itr_print/