Pumpkin Scones – Guest Post by Trisha

I would like to welcome my sweet friend Trisha to the blog today!  She is a friend from college, and our husbands played soccer together at a different college before Trisha and I knew they would be our husbands!!!  Pretty neat, huh?  Trisha’s instagram makes me hungry all the time, and I have been dying to try some pumpkin scones.  I knew when I saw her photo I wanted her to share the recipe!  Thanks Trisha!!!

Trisha & Bryce – aren’t they a gorgeous couple?!?

I’m so excited to be able to be a part of Tammy’s blog!  I always love her posts and cannot wait to attempt the beauty she creates through her baking escapades. 

Let me ask you this. Who doesn’t love Fall? I don’t think there is one person who dislikes the cool, crisp season that brings so many nostalgic memories to mind. It’s my favorite season! Probably because I didn’t get to experience it growing up in Hawaii. Thanksgiving is my favorite holiday. The smell of spices in the air with different desserts and other yummy foods that surround the family table. And of course, pumpkin every thing is a must! Here’s a pumpkin scone recipe that I found via Pinterest and it is absolutely wonderful! People of all ages (I tested it out on or youth group kids and young adult class) love it because it is a moist scone, contrary to most dry/crumbly scones. Not only does it taste good, but it is very easy and fast! The spiced icing is a fantastic way to top it off. 


Ingredients:
for the scones:
2 cups flour
1/4 cup + 3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1 inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and half
1 egg

for the powdered sugar glaze:
1 cup plus 1 tablespoon powdered sugar
2 tablespoons milk

for the spiced glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch ginger
1 pinch cloves

Instructions:
Preheat oven to 425.  Line a baking sheet with parchment paper and set it aside.

Using a stand mixer fitted with the paddle attachment stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.  Add the butter and toss with a fork to coat with the flour mixture.  Mix on medium-low speed until the mixture resembles coarse cornmeal with the butter pieces no larger than small peas.

In a seperate bowl, whisk together the pumpkin, half and half and egg.  Fold the wet ingredients into dry and form the dough into a ball.  Pat out the dough onto a floured surface and form into a 1 inch thick rectangle about 4 x 12 inches.  Use a large knife to slice the dough making three equal portions.  Cut each of the portions in an ‘x’pattern (four pieces) so you end up with 12 triangular slices of dough.  PLace on a baking sheet and bake for 14-16 minutes until light brown. cool on a wire rack.  

While cooling, make the powdered sugar glaze by mixing the powdered sugar and milk until smooth. When the scones are cool, use a pastry brush to spread plain glaze over each scone and allow to firm.  

While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze.  Drizzle over each scone and allow the icing to dry before serving (about an hour).

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