Sunday, January 22, 2012

Pumpkin Scones

These are super easy, 
fast and most of all DELICIOUS!!!


2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 tsp pumpkin pie spice

1 1/2 tsp cinnamon 6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and-half **

1 large egg
Icing (optional)
** I never have half and half on hand, so I just melt about 1/2 T butter and add milk to equal the whole amount called for.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or flour your sheet; set aside.

In a bowl of a stand mixer, fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, and pie spice. Add the butter and mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, mix until dough  forms into a ball. Pat out dough onto baking sheet and make about a 12" circle. Use a large knife to slice the dough making equal portions.  Bake for 14-16 minutes, or until light brown. 
If you want to ice them do it when they are hot so the icing melts into a glaze. You won't need much icing to gaze them.


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