After this weekend, I think we can say that fall has officially arrived! It was so cold and rainy, it almost made me regret wishing summer away just a few weeks ago. I love fall, but after feeling that bitter cold, I was reminded of fall’s ugly sibling…winter! How does it arrive so quickly every year? Before I know it, I will be digging out the Christmas decorations, and switching my orange sprinkles for red and green. I am already dreaming about all the Christmas treats I want to make this year, but let’s not get too ahead of ourselves, it is still only October, and we have Thanksgiving and Halloween to get through first.
If we must deal with the chilly nights of fall, I can’t think of anything to comfort me more than a buttery, spicy, delicious pumpkin scone. Now, I will be honest, up until a few weeks ago, my experience with scones was minimal. I walk past The Scone Witch every so often, but have never had the urge or desire to become excited about scones. Well, people, everything has changed! I am now here to make you a scone lover, if you aren’t one already. Maybe it’s the fact that these incorporate my favourite ingredient du jour (pumpkin!!), but these are really good, and I can’t wait to experiment with different flavours and ingredients.
I have made a batch of these scones the past two weekends in a row. The last time I made a recipe twice in a one week span, was during the Oatmeal Raisin Cookie extravaganza. At least this time we didn’t eat them all ourselves.
The only downside to these (and all scones) is that they don’t keep fresh for long. Scones are the best right after they come out of the oven. They will be good for around 24 hours, but anything longer than that and I found that the texture was unappealing. I haven’t tried this, but you can freeze the scones individually after shaping them into triangles (or whatever shape you like), and before baking them. That way, whenever you get the urge for a scone, just pop one straight from the freezer to the oven, and add a few extra minutes to the baking time.
As directed in the recipe, you will get 12 scones. The second time I made them, I cut each triangle into half again to make 24 mini scones. The mini scones are really cute and are the perfect size for a two (or one) bite treat! I didn’t get any pictures of the mini scones because they were in an out of the kitchen too fast!
I did have some issues with the baking temperature. The recipe originally states to bake at 425 degrees. I did this initially, with the rack in the middle of the oven, and the bottoms were burnt. I put the rack up one spot higher, and the second batch came out okay, but required a bit more baking time. I also tried again with the oven at 400 degrees, and they came out fine, with a few extra minutes of baking time. Just keep an eye on them, my oven is not very accurate, and often doesn’t behave as it should. You may be perfectly fine without raising your oven rack, or lowering the temperature, but just keep an eye around 10-12 minutes to see if they’re starting to burn.
Pumpkin Spice Scones
Adapted from Brown Eyed Baker
- 2 cups all purpose flour
- 7 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 6 tbsp cold butter
- 1/2 cup canned pumpkin
- 3 tbsp half and half
- 1 egg
Icing Sugar Glaze
- 1 cup plus 1 tbsp icing sugar
- 2 tbsp milk
- 1/2 cup plus 1 1/2 tbsp icing sugar
- 2 tbsp milk
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 pinch ground ginger
- 1/2 pinch ground cloves
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a pastry blender or a fork to cut the butter into the dry ingredients until mixture is crumbly. You should see some chunks of butter covered in flour, but none bigger than pea sized.
In a small bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into dry ingredients, and form dough into a ball.
Use a knife or a pizza cutter to slice the dough twice through the width, 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. To make mini scones, cut each of the 12 triangles in half again, to make 24. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Remove to wire rack to cool.
To make the icing sugar glaze, mix the icing sugar and milk together until smooth. Once scones are cool, use a brush to spread glaze over the top of each scone.
To make the spiced glaze, combine all of the ingredients and stir until smooth. Once the icing sugar glaze has set a little bit, drizzle the spiced glaze over each scone.
As I said, these are best eaten the same day that they are made. If not, store them in an airtight container.