Making Scones I can pass on donuts and even cinnamon rolls, but offer me a scone and I'm a gonner, especially if they're glazed. I will never get tired of trying new scone recipes...I've got a stack of them just begging to be explored. But since I love pumpkin with all it's warming spices, I always choose these scones to serve at Thanksgiving. I make these scones a couple of days ahead of time and keep them refrigerated until it's time to warm them in the oven.
See my Thanksgiving Turkey Menu below and watch for more of these recipes
Makes: 16 scones Preparation time: 45 minutes
| Ingredients 2 1/4 cups all-purpose flour 1/3 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 3/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 cup cold unsalted butter (1 stick of butter) 1/2 cup pumpkin puree 1 tablespoon unsulphured molasses 3 tablespoons half and half 1 egg 2 teaspoons vanilla For Glaze 1 cup powdered sugar, sifted 1 tablespoon pumpkin puree 1/8 teaspoon cloves 1/8 nutmeg 1/8 ginger 1/4 cinnamon 1 to 2 tablespoons half and half I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite Thanksgiving recipes in your comments. Good cooking to you, and Happy Thanksgiving! Linda | Directions 1. Combine flour, brown sugar, baking powder, baking soda, salt and spices in a large mixing bowl. Mix well. 2. Cut butter into flour mixture with pastry blender or two knives until mixture is the texture of cornmeal. 3. In another medium bowl, whisk together the pumpkin puree, molasses, half and half, vanilla extract and egg until blended. 4. Stir pumpkin mixture into flour and butter mixture with a spoon just until a soft dough forms. 5. Preheat oven to 400 degrees F. Transfer the dough to a floured surface. Knead it three to four times until it comes together. Divide into 2 balls. Roll or pat each ball on floured surface to form a circle 1 inch thick. Cut into 8 pie-shaped wedges with pizza cutter. 6. Place on lightly greased baking sheet or one lined with parchment paper. Bake 10 to 15 minutes until tops of scones are slightly brown and a toothpick inserted into the middle comes out clean. Cool on wire racks. 7. While the scones are cooling, make the glaze. Combine sifted powdered sugar, pumpkin puree, spices. Add one tablespoon of half and half. Stir and adjust consistency ... not too thick and not too runny. Brush on glaze with a pastry brush or use a spoon to drizzle a zig zag pattern across each scone. Wait about 15 minutes until the glaze has set before serving warm. Thanksgiving Menu Wine Basted Turkey Turkey Gravy Cornbread, Yam, and Apple Stuffing Easy Cheesy Brussels Sprouts Cran-Apple Spinach Salad Pumpkin Scones Cranberry Chutney Pumpkin Cheesecake |
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