Ahhh....everything pumpkin this time of year makes me so happy! With Thanksgiving right around the corner, Pumpkin Scones could be a great addition to your dessert table or could be served the morning after the feast for any guests that may be visiting for the weekend.
These scones were full of flavor and super easy to make! I can't wait to make them again so everyone can enjoy them at the start of the 2013 Holiday Season!
2 cups all purpose flour
1/4 cup plus 3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 tbsp cold butter, cut into 1-inch cubes
1/2 cup organic canned pumpkin (fresh pumpkin puree)
3 tbsp vanilla soy milk
Powdered Sugar Glaze:
1 cup plus 1 tbsp powdered sugar
2 tbsp vanilla soy milk
1 cup plus 3 tbsp powdered sugar
2 tbsp vanilla soy milk
1/4 tsp cinnamon
1/8 tsp ground nutmeg
pinch of ground ginger
pinch of ground cloves
Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the pumpkin, vanilla soy milk and egg. Set aside.
Sift together into a large mixing bowl (or the bowl of your stand mixer) the flour, sugar,baking powder, salt, cinnamon, nutmeg, cloves,and ginger. Add the cubed butter on top.
Now, either using a pastry blender or the paddle attachment of your stand mixer on medium speed, mix the butter and dry ingredients until your reach the consistency of coarse cornmeal (pieces of butter should be no larger than a small pea).
Now gradually fold the wet ingredients into the dry ingredients. We used a spatula for this step, but had to use our hands in the end to get that last bit of flour to incorporate into a well formed dough ball. On a well-floured surface, flatten and form the dough into a 12″ x 4″ x 1″ thick rectangle.
Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces, then slice each piece into four triangular pieces by making an “X” through them.
Place the triangle of dough on the parchment-lined baking sheet and bake for just 15 minutes, or until light brown. Remove to a cooling rack and let cool before icing.
Make up the powdered sugar glaze by mixing the soy milk and sugar until smooth, then paint the tops of the scones with the glaze using a pastry brush.
While the first glaze is drying (10 minutes or so), make up the spiced glaze by combining all ingredients and mixing until smooth. Drizzle onto the scones using your favorite drizzling method. Let that dry and then enjoy!