Rainy day baking usually always equals success in my kitchen. I don’t know what it is about spontaneously whipping something up that provides such a great result. Last week I was day dreaming about making a carrot cake version of our favorite go to bread. When after prepping the ingredients, and trying to bust it out before meeting up with a dear friend, I excitedly pulled them out of the oven and one of them splattered straight to the ground. I am sure a muffled curse word followed, as I was hoping to share the other loaf with family. This disaster kept me out of the kitchen for the next 24 hours. Thankfully, one made it to the cooling rack safely, and was just as delicious as I thought it would have been.
These pumpkin scones were just the thing needed to save me from my big baking uh-o. It has been raining a lot here lately, which has made it extra cold and cozy at night. So, making these scones and turning on the oven was exactly what I needed. I know some people shy away from scones because they tend to be dry. These scones however are so light, moist and still have the favorite crumbly texture of a scone. The glaze of course takes the scones right over the edge, adding just enough sweet to the pumpkin spice scattered throughout the dough.
I was shocked to see how quickly these came together, taking little to no effort. The longest part was flash freezing them for 30 minutes in the freezer prior to baking. Can’t go wrong with a King Arthur recipe. These glazed pumpkin scones will definitely be making another appearance this fall!
- 2 3/4 cup unbleached all-purpose flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 3/4 tsp salt
- 2 heaping tsp pumpkin pie spice
- 1/2 cup cold cubed butter
- 2/3 cup pumpkin puree
- 2 eggs
- for glaze..
- 2 cups powdered sugar
- 4 tablespoons milk
- heaping dash of vanilla
- 1/2 tsp cinnamon
In one large bowl, whisk together the flour, sugar, baking powder, salt and pumpkin pie spice.
Next, add the cold cubed butter to the flour mixture, barely incorporating it with your fingers until the butter is scattered throughout.
Add the pumpkin puree, and eggs, stirring until a dough forms.
On a well floured surface, pour the dough out and form a ball. Split the dough in half. And create two 6″ circles about 1 inch depth for each. Place the circles onto a baking sheet with parchment paper and then proceed to cut your triangles to the size you desire.
Place the baking sheet into the freezer for 30 minutes prior to baking. In the meantime, pre heat the oven to 425*
When you are ready to bake, line two pie dishes with parchment paper, place your scones into the dishes, and bake at 425* for 22-25 minutes, until the scones are just golden.
Let cool completely before you glaze them.
For the glaze, mix 2 cups powdered sugar with a heaping dash of vanilla extract and about 4 tablespoons of milk and 1/2 tsp cinnamon. You’ll want the glaze to be of a thicker consistency. Dunk the tops of each scone into the glaze, and leave them on a wire rack to drip and harden.
Store the scones, and they are best eaten within two days.