Baking: Pumpkin Scones

22 Nov

As soon as Joy posted these on her Instagram, I knew I had to make them. I’ve never made anything with pumpkin before and these looked like a great place to start! As this is the week before Thanksgiving, it was the perfect time to try out a prospective recipe for turkey day morning. We are headed up to my parents house and after my mom saw these pictures she asked me for the recipe and requested I make them when I come!

This recipe is full of spices. You’re going to love the intense flavors!

IMG_3997Step 1: Use a whisk to mix together all the dry ingredients

IMG_4001Step 2: No editing needed here, look at that pumpkin color!

IMG_3999Step 3: And mix it together with the other wet ingredients.

IMG_4002Step 4: Cut the butter into cubes and use a pastry blender to mix in.

IMG_4003Step 5: Now combine the pumpkin mixture into the dry ingredients and add pecans.

IMG_4004

IMG_4005Step 6: Use a cookie scoop to get the perfect portion on to a well-greased pan.

IMG_4006

Step 7: While they are cooking, make the brown butter glaze. It was so simple and amazingly delicious!IMG_4009Step 8: After about 18 minutes pull the scones out and let them cook on a rack until cool.IMG_4010 IMG_4012 IMG_4013Step 9: Now drizzle the glaze back and forth all over the scones. I put a piece of plastic wrap down under the rack as to ease clean up later.
IMG_4017 IMG_4020Enjoy! These were the best scones I’ve ever made. You’ll be a pumpkin believer after munching on a few of them.Processed with VSCOcam with c2 preset

———

Original Recipe from Joy the Baker

Ingredients

  • 3 cups all-purpose flour
  • 2/3 cup packed light brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fresh grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 1/2 sticks (3/4 cup, 6 ounces) unsalted butter, cold and cut into small cubes
  • 1 cup buttermilk, cold
  • 1 cup pumpkin puree
  • 1 tablespoon pure vanilla extract
  • 1/2 cup coarsely chopped pecans

For the Glaze:

  • 4 tablespoons unsalted butter
  • 1 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons whole milk

Directions:

  1. Place rack in the upper third of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and all of the spices.  Add the cold butter to the dry ingredients and toss to coat.  Using your fingers or a pastry cutter, break the butter down into the dry ingredients.  Work quickly so that the butter remains cold.  Some of the butter will be the size of oat flakes, others will be the size of small peas.
  3. In a small bowl, whisk together buttermilk, pumpkin puree, and vanilla extract.
  4. Add the wet ingredients, all at once to the dry ingredients.  Stir together until almost thoroughly combined.  Add pecans and stir until no dry flour bits remain.  Using a large ice cream scoop, scoop scones dough by the 1/2-cupful onto the prepared baking sheet.  Leave about 2-inches of space between each scone.
  5. Bake for 18 to 20 minutes or until browned slightly with dry tops.  You can insert a toothpick into the center of a scone to test for doneness.
  6. Allow to cool completely before glazing.
  7. To make the glaze, in a small saucepan melt butter over medium-low heat.  The butter will begin to crackle and pop.  After the crackling subsides a bit, the butter will begin to brown.  Continue to cook until the butter smells nutty and the butter solids begin to brown.  Immediately remove from the heat and transfer to a small bowl.
  8. In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 2 tablespoons of milk.  Whisk together and add more milk as necessary until your desired consistency is reached.
  9. Generously drizzle scones with glaze.
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4 Responses to “Baking: Pumpkin Scones”

  1. Sue Mitchell Russell 22.22.2013 at 4:49 pm #

    The last photo reminds me of the little Golden book you had when you were little about Jamie, the little boy who liked to help his mommy around the house. The last page says, (~) now for Jamie’s favorite job, He helped his mommy EAT the cookies. Can’t wait to sample. <>

  2. centennialdiner 22.22.2013 at 5:47 pm #

    These look fantastic! I’m so glad you shared this recipe with us!

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