Fall
means pumpkin everything. I’m not a coffee drinker so I can bypass the creamer
commercials. This is the first of a couple ways that I’m enjoying using pumpkin
early in the morning.
Pumpkin
Scones
2
cups flour
1/3 cup brown sugar
1 tsp baking powder
1/3 cup brown sugar
1 tsp baking powder
½
tsp baking soda
1/4 tsp salt
1/4 tsp salt
1
tsp cinnamon
½
tsp ginger
1/2 cup butter, cold and cubed
1/2 cup pumpkin puree
1/2 cup butter, cold and cubed
1/2 cup pumpkin puree
2
tbsp milk
1 large egg
Glaze
1/2 cup powdered sugar
1 tbsp milk
1 large egg
Glaze
1/2 cup powdered sugar
1 tbsp milk
1
dash cinnamon
Mix all the dry ingredients together. Using a pastry cutter or fingers, cut in the butter until the dough turns into course crumbs. In a small bowl, mix together milk, pumpkin puree and the egg. Add into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface. Pat into a circle that is approximately 1/2 - 3/4" thick. Cut into 8 slices and put onto a baking sheet lined with parchment paper. Make sure they are spread out since the scores will spread slightly. Brush 2 tbsp whipping cream on top of the scones. Bake for 15 minutes at 400°. Remove from oven and place on a cooling rack. Allow to sit for 10 minutes and then spoon glaze over the scones.
Mix all the dry ingredients together. Using a pastry cutter or fingers, cut in the butter until the dough turns into course crumbs. In a small bowl, mix together milk, pumpkin puree and the egg. Add into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface. Pat into a circle that is approximately 1/2 - 3/4" thick. Cut into 8 slices and put onto a baking sheet lined with parchment paper. Make sure they are spread out since the scores will spread slightly. Brush 2 tbsp whipping cream on top of the scones. Bake for 15 minutes at 400°. Remove from oven and place on a cooling rack. Allow to sit for 10 minutes and then spoon glaze over the scones.
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