Double Glazed Pumpkin Scones

Who invented scones? I am not sure but I would like to thank them. I think they are one of the best creations ever. And when it's fall, and you want to make all things pumpkin, it's even better. But wait, there's more. These scones are topped with not one, but TWO glazes! First, a "regular" powdered sugar glaze, and then a spiced glaze. Irresistible. Completely irresistible.

I like to use a food processor to make scones - but if you don't have one, just use a large bowl and some arm power.

Start by combining flour, sugar, baking powder, salt, cinnamon, nutmeg,

cloves and ginger

in a large bowl or in the bowl of a food processor. Pulse or stir to combine. Add the butter; pulse until mixture is crumbly and only small chunks of butter are obvious.

(If you don't have a food processor, just cut in the butter with your fingers, two knives or a pastry blender.)

In a separate bowl, combine the pumpkin, milk and egg

and whisk until smooth.

Fold the dry ingredients into wet ingredients,

and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide.

Now slice the dough twice through the width, making three equal portions.

(Note that mine are not equal at all! I'm sure you can do much better.)

Cut each of the portions into four pieces so you end up with 12 triangular slices of dough. Place on a baking sheet lined with parchment or a silpat.

Bake for 14-16 minutes, or until light brown.

Place on a wire rack to cool.

To make the first glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

Next, add the cinnamon,

nutmeg, ginger and cloves to the remaining glaze. Drizzle over each scone

and allow the icing to dry before serving (about an hour).

These are just as pretty to look at as they are to eat!

Thank you, scone inventor. Thank you.

One year ago: Sweet Potato Gingersnaps
Two years ago: Lemon Blueberry Bread
Three years ago: Bacon, Broccoli and Cheddar Quiche
Four years ago: Cornbread and Apple Stuffing

Find more inspiration at Hearth and Soul, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase Your Talent, Weekly Creative, Blog Strut, Foodie Friday, Foodtastic Friday, Foodie Friday (#2), Friday Flash, TGIF, Friday Food Frenzy, Food on Friday: Scones.

Double Glazed Pumpkin Scones

Scones:
2 cups all-purpose flour
7 Tbsp. 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. ginger
6 Tbsp. cold butter
1/2 cup pumpkin puree
3 Tbsp. 2% milk (or whole milk or half and half)
1 egg

Glazes:
1 1/2 cups powdered sugar
2-3 Tbsp. milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 pinch ginger
1 pinch ground cloves

Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl or in the bowl of a food processor. Pulse or stir to combine. Add the butter; pulse until mixture is crumbly and only small chunks of butter are obvious; set aside. (Or use a fork or your fingers to cut in the butter.)

In a separate bowl, whisk together the pumpkin, milk and egg. Fold the dry ingredients into wet ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on a baking sheet lined with parchment or a silpat.

Bake at 425 for 14-16 minutes, or until light brown. Place on wire rack to cool.

To make the first glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone. Next, add the cinnamon, nutmeg, ginger and cloves to the remaining glaze.
Drizzle over each scone and allow the icing to dry before serving (about an hour).

Recipe Source: Adapted from Brown Eyed Baker