Pumpkin Scones

Home Inspiration: Pumpkin Scones

Blessed is every one that feareth the LORD, that walketh in His ways. For thou shalt eat the labor of thine hands; happy shalt thou be and it shall be well with thee.
Psalm 128:1-2 (KJV)

Ingredients:

Pumpkin Brittle:
½ cup Roasted pumpkin seeds
1 tsp butter
2-3 tsp white sugar

Pumpkin Scone:
4 ¾ cup flour
¾ cup sugar
1 tsp salt
2 tbsp baking powder
2 tsp cinnamon
½ tsp ground ginger
½ tsp ground cloves
½ tsp ground nutmeg
1 cup cold butter, cut into cubes
2/3 cup heavy cream
2 eggs
1 cup canned pumpkin puree
1 tsp vanilla extract
Optional: ½ cup currants or mini chocolate chips

Vanilla Glaze (Dip):
1 ½ cup powdered sugar
½ tsp vanilla
4-8 tsp heavy cream (or more to reach desired dipping consistency)

Cinnamon Drizzle:
1 ¼ cup powdered sugar
¾ tsp cinnamon
3-8 tbsp heavy cream (consistency should be slightly thicker than vanilla glaze)
This is a variation of my favorite Classic Cream Scone recipe.  I always double it so this one starts “doubled.”  With the addition of pumpkin and spices your house will definitely smell like Fall is in the air!

Directions

 

Brittle: 
In a small saucepan at medium high heat melt butter and add pumpkin seeds.  Add sugar and stir with a spoon until nice and caramelized.  The seeds roast up a bit more during this process and a nice nutty smell fills the air,  As soon as you see the sugar/butter mixture turn to caramel remove from heat and pour onto a piece of parchment paper to cool. Once cooled chop fine with a knife.



Scones: 
Preheat your oven to 425°. In a large bowl add flour, sugar, baking soda and spices and mix together with a rubber spatula.  Add cold cubes of butter and cut through with a pastry blender by hand until crumbly.  The butter will not blend completely and you want it like that.  The tiny balls of butter, once baked, are like little pockets of heaven…trust me.  In a separate smaller bowl add heavy cream, eggs, vanilla and pumpkin.  Mix with a wire whisk until smooth.  Create a well in the flour/butter mixture and pour the pumpkin mixture into it.  With your spatula slowly combine until just incorporated.  The dough will not look perfectly together and that is ok and makes it taste better.  If you over mix, the scones will not have that light and crispy texture that really sets these apart.  Turn about half of the dough out onto a floured surface and lightly roll or pat until approximately ½ inch thick.  Use cookie cutters to cut into shapes.  I used pumpkin shapes but you could do leaves or squares.  Whatever you have is great.  Simply cutting triangles with a sharp knife works too! Place on a cookie sheet lined with parchment paper and bake for 12-15 minutes until edges just start to turn brown. Remove from oven and place on wire racks to cool. Place parchment paper under racks.


Vanilla Glaze: 
Mix powdered sugar, vanilla and heavy cream with a spoon until smooth and the right consistency for dipping (should coat the spoon but fall off fairly easy when lifted up).
One by one dip tops of scones into glaze and immediately place back on wire racks to dry.

Cinnamon drizzle:
Mix powdered sugar, cinnamon and heavy cream until a little thicker than the vanilla glaze. Place in a decorating squeeze
bottle or Ziploc baggie and cut small corner to release glaze.
Drizzle the glaze diagonally across glazed scones and immediately top with chopped
pumpkin brittle.
Let harden for 20 minutes and ENJOY!!!

by Tracy Crawford