Pumpkin Scones with Spiced Glaze

To keep in line with the fall spirit here, I have another pumpkin recipe for you today: Pumpkin Scones with Spiced Glaze! If you are a fan of scones and like pumpkin, well, this is right up your alley then! They are very easy and fast to prepare and since they are not too sweet, they make the perfect breakfast or snack at any time of day. The spiced glaze lends an extra flavor dimension to them with the warmth of cinnamon, nutmeg, ginger, and cloves... Let's celebrate the season! :)

 

 

Pumpkin Scones

2 cups all-purpose flour
7 tbsp. granulated sugar
1 tbsp. baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 tbsp. cold unsalted butter
1/2 cup canned pumpkin puree
3 tbsp. half-n-half
1 egg

Directions:
Preheat oven to 425F.
Mix dry ingredients. Add butter and cut it in using a pastry blender or in food processor. Combine wet ingredients and fold them into dry mix until just incorporated. Form into a ball. Do not knead!
* The key to flaky scones is to handle the dough as little as possible.* Pat the dough onto lightly floured surface to about 1 inch thick. Cut in triangles. Bake for about 14-16 minutes. Transfer to wire racks to cool. Once cooled, drizzle with Spiced Glaze.

Spiced Glaze
1 cup plus 3 tbsp. powdered sugar
2 tbsp. milk or half-n-half
1/4 tsp cinnamon
1/8 tsp nutmeg
a pinch each of ground ginger and ground cloves

Mix all ingredients together until smooth and drizzle over cooled scones. Enjoy!!! :)



Recipe courtesy: browneyedbaker.com
 

Cranberry-lemon scones: encore :)

These scones are so delicious and easy to make, they have become an absolute favorite in my family, and among my friends. :) I keep being asked for the recipe, so I thought I'd repost it. So, here it is, with the latest picture of them:  :)


cranberry-lemon scones

 

ingredients

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (1 stick), frozen
1/2 cup dried cranberries, i.e. craisins
zest of one lemon
1/2 cup sour cream
1 large egg

directions 

preheat oven to 400 F, line a baking sheet with parchment paper.

mix dry ingredients and frozen butter (cut in pieces) in food processor, process it a few seconds until well blended, add wet ingredients and pulse it until well blended, add lemon zest and cranberries (or any other fruits or chips you like), just pulse it a couple of times to mix, take the batter out, divide it in two balls, pat each one flat on a lightly floured surface forming a 6-7-inch circle about  1/2-inch to 3/4-inch thick. sprinkle with remaining 1 tsp. of sugar. use a sharp knife to cut into 8 triangles; place scones on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. bake until golden, about 15 to 18 minutes. cool for 5 minutes and serve warm or at room temperature. 


alternately, if you do not have a food processor,  follow the directions below:

1. in a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. grate butter into flour mixture on the large holes of a box grater; use your fingers (or a pastry blender) to work in butter (mixture should resemble coarse meal), then stir in cranberries and lemon zest.
2. in a small bowl, whisk sour cream and egg until smooth.
3. using a fork, stir sour cream mixture into flour mixture until large dough clumps form. use your hands to press the dough against the bowl into a ball. (the dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) 
4. divide dough in two balls, pat each one flat on a lightly floured surface forming a 6-7-inch circle about    1/2-inch to 3/4-inch thick. sprinkle with remaining 1 tsp. of sugar. use a sharp knife to cut into 8 triangles; place scones on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. bake until golden, about 15 to 18 minutes. cool for 5 minutes and serve warm or at room temperature. 

recipe adapted from: http://allrecipes.com/recipe/simple-scones/detail.aspx

Awesome Scones

I found this new recipe for scones a few of days ago and have made it four (!!) times already! :)))) Every time, they have been a hit with everyone who tried them. The recipe is also great because you can really use it as a base and change up the flavors any way you want to fit your own taste- these can easily be made into:

currant scones,
lemon-blueberry,
orange-cranberry,
butterscotch chips,
coconut and chocolate chips,
craisins and white chips, 
hazelnuts and toffee chunks, 
walnuts and chopped dried apricots, 
coarsely chopped candied ginger and cinnamon, 
pecans and caramels cut into fourths,
cheddar and herbs,
cheddar and green onions or chives, 
ham and cheese, etc, etc....... 

Use your imagination and create scones to die for! The variations are limitless and I love this recipe for its versatility. It is a wonderful base recipe for scones and I highly recommend it.

(I do have to say that I use pampered chef's stoneware for baking and the results are superb. I baked one batch of these scones on non-stick cookie sheets and they burned on the bottoms even though the temperature, the recipe, and the oven were all exactly the same- the only thing different was the cookie sheet. So, yes, I highly recommend stoneware for baking too :))

But without further ado, here is the star of tonight's show: 

Cranberry-Lemon Scones (my favorite variation)

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (1 stick), frozen
1/2 cup cranberries
zest of one lemon
1/2 cup sour cream
1 large egg

Directions 

Preheat oven to 400 F, line a baking sheet with parchment paper.

Mix dry ingredients and frozen butter (cut in pieces) in food processor. Process it a few seconds until well blended. Add wet ingredients and pulse it until well blended. Add lemon zest and cranberries (or any other fruits or chips you like). Just pulse it a couple of times to mix. Take the batter out. Divide it in two balls. Pat each one flat on a lightly floured surface forming a 6-7-inch circle about  1/2-inch to 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles. Place scones on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 18 minutes. Cool for 5 minutes and serve warm or at room temperature. 


Alternately, if you do not have a food processor,  follow the directions below:

1. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater. Use your fingers (or a pastry blender) to work in butter (mixture should resemble coarse meal). Then stir in cranberries and lemon zest.
2. In a small bowl, whisk sour cream and egg until smooth.
3. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) 
4. Divide dough in two balls, pat each one flat on a lightly floured surface forming a 6-7-inch circle about 1/2-inch to 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles. Place scones on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 18 minutes. Cool for 5 minutes and serve warm or at room temperature. 

Recipe adapted from: http://allrecipes.com/recipe/simple-scones/detail.aspx

More Scones!

This was an encore on the cranberry-lemon scones. They are such a big hit in my family!

Cranberry-Lemon Scones

These cranberry-lemon scones are to die for! Favorite, favorite yummies in my home!