Pumpkin Spice Scones with Spice Glaze

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So what if my last three posts have been exclusively pumpkin. It’s not like that’s all I’ve been eating….

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I was thinking I could justify this squash-spree with the fact that it’s the middle of autumn -so of course I’ve stocked up on harvest treats! Then I looked at the calender, it’s only the 4th guys. It hasn’t even been fall for two whole weeks and I’m already borderline overdosing here. Although overdose is a matter of opinion. I actually can’t wait until one pumpkin pastry has disappeared only to be (aw, shucks) replaced by another new variation!

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You didn’t think we’d go through October without pumpkin scones did you? I have to make a confession here though. Normally I’m a bit of a snob particular when it comes to buying scones. Despite being so basic, they also seem to be notorious for well, sucking. Dry, stale, bland, crumbly, there’s a lot that can go wrong with a scone. Not a lot of cafes do pumpkin scones, but I will say I have two favourites that I’d gladly buy. (Truly, the only reason I made these was so I could have more and not go broke buying out the stores…)

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Whole foods makes a year-round indulgent, pecan-studded scone. They tend to be a bit on the mammoth side, but they are prefect for dunking.

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My other favourite is from my favourite local cafe, Isabella’s. They have their standard cheese and dill and blueberry oat scones – which I also could go broke consuming – but the seasonal pumpkin scones are incredible. Perfectly flaky, generously spiced and just the right size.

I tried to mimic Isabella’s scones a bit here, (sorry Rosie!) with the spiced glaze (versus plain) as well as making them a bit heartier and smaller than the Whole Foods variety. I have to note the oat/whole grain decision was purely to justify eating them for breakfast and not feeling terrible about it.

I don’t need to reiterate my borderline-dangerous pumpkin spice and autumn obsession to try and sell these to you either. Savour the season!

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Pumpkin Spice Scones with Spiced Glaze

Makes 6-8 medium scones, 12 small scones

Adapted from Sweet Pea

  • 3/4 cup whole wheat flour
  • 3/4 cup oats
  • 1/2 cup all-purpose flour
  • 1/4 cup and 1 tablespoons brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter, cut into 1-inch cubes
  • 1/2 cup canned pumpkin
  • 3 tablespoons plain yogurt or milk
  • 1 large egg

Spiced Glaze

  • 1 cup plus 3 tablespoons powdered sugar
  • 1 tablespoons milk
  • 1 tablespoon coffee
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves

1. Preheat the oven to 425˚

2.  Line a baking sheet with parchment paper; set aside.
3. In a bowl stir together the flours, oats sugar, baking powder, salt and spices

4. Work butter into flour mixture with pastry blender until it resembles a coarse meal.

5. In a separate bowl, whisk together the pumpkin, yogurt/milk and egg.

6. Gently stir wet ingredients into dry ingredients until just combined, turn onto counter to bring dough together completely.

7. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4″x12″

8. Use a large knife to slice the dough into eight equal portions.

9.  Place on prepared baking sheet. Bake for 15-20 minutes, or until light brown.

10. Combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour – I dare you to wait that long!)

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