Pumpkin Scones

I seem to be a bit behind the power curve, but I'm finally beginning to channel my inner pumpkin!  Pumpkin Pancakes have been the breakfast of choice more than once in the last few weeks and after reading on a now forgotten blog that there might be a pumpkin shortage I picked up a number of cans on a recent Trader Joe's run.  Cold, drizzly San Diego is definitely urging me in the comfort food direction and today Pumpkin Scones seemed to fit the bill.  

A search for recipes didn't provide many variances, and Starbucks seems to have the recipe of choice.  Though I have not actually had the scones from the coffee house itself, the highly recommended and gushed over recipe appeared to be a must try.  Similar recipes turned up over and over from the Brown Eyed Baker blog to WeHeartFood to Pennies on a Platter and on to numerous others.  Seems this is "the" recipe to try!  

Our version is very close to the others - only a bit of tweaking to suit our tastes.  I substituted spelt flour for some of the all-purpose with the sole intention of making me feel like I was making the pastries somewhat healthier (you may use all all-purpose if you don't have spelt).  With cinnamon and ginger high on our spice list I increased those and decreased the clove to all but a pinch.  Amazing that just a pinch of clove is still noticeable to our sensitive taste buds... not really a favorite flavor, but definitely missed if deleted completely.

Tender pastry is then topped with an egg wash and my favorite raw sugar to give that oft desired crunch.  Glazed with not one, but two sweet glazes these pastries are bursting with the flavors of fall and a definite comfort on chilly, drizzly days!

 

Pumpkin Scones

1¼ cups all-purpose flour

¾ cup spelt flour (may use all-purpose)
Scant ½ cup brown sugar
1 Tbs baking powder
½ tsp salt
generous ½ tsp ground cinnamon
½ tsp ground nutmeg (or freshly grated!)
pinch ground cloves
generous ¼ tsp ground ginger
6 Tbs cold butter, cut into chunks
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

Egg Wash
1 large egg
1 Tbs milk
raw sugar

Sugar Glaze Ingredients: 

½ cup powdered sugar
¾ to 1 Tbs milk

Spiced Glaze Ingredients: 

½ cup powdered sugar

¾ to 1 Tbs milk
½ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 teaspoon ginger
super, teeny, tiny pinch ground cloves

Preheat oven to 425˚F.  Line a baking sheet with silicone mat or parchment paper.

Combine the dry ingredients in the bowl of a stand mixer.  Using the paddle attachment, mix in the butter until the mixture resembles coarse bread crumbs.  Alternatively, use a pastry blender or your hands to cut in the butter until the mixture is crumbly in texture and resembles coarse bread crumbs.

In a small bowl, whisk together the pumpkin, half and half, and egg.  Fold into the dry ingredients until barely combined, being very careful not to over mix the batter.

Pour the dough out onto a lightly floured surface and loosely form the dough into a ball.  Pat it into a 1-inch thick rectangle.

Use a pizza cutter to slice the dough into desired shapes.

Place each slice on prepared baking sheet and top with the egg was and a sprinkle of raw sugar.  Bake for 14 – 16 minutes or until the scones are golden brown.

Let cool completely on wire rack.

In a small bowl, whisk together the powdered sugar and milk until smooth.  If it’s too runny, add more sugar.  If too thick, add a little more milk until reaching desired consistency.  Brush glaze over the top of each cooled scone.  Let harden before proceeding to the spiced glaze.

After the sugar glaze hardens, combine the spiced icing ingredients.   Use a whisk to drizzle over each scone, allow to set before serving - or alternatively dig right in as I did!!  =)