It is Fall in the States - many people are talking about cold fronts coming in, rain, extra blankets and the smell of a Pumpkin Spice Latte in the air. Here in Honduras we only really have two seasons - Hot, and Hot with rain. However, once in awhile we get some oddly cool days. Today is one of those days. So, in honor of our temporary cool feel - I took the canned pumpkin out of the cabinet and made some Pumpkin Scones. They are already half gone.
Here is the recipe if you are interested:
6-12 scones depending on how you cut them
2 cups flour
7 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamnon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
(or 1 1/2 tsp pumpkin pie spice)
6 tbsp butter
1/2 cup canned pumpkin
3 tbsp half-and-half
1 large egg
Powdered Sugar Glaze:
1 cup + 1 tbsp powdered sugar
2 tbsp mild or cream
1 cup + 3 tbsp powdered sugar
2 tbsp whole milk or cream
1/4 tsp cinnamon
1 pinch ginger
1 pinch cloves
1. Preheat oven to 425 degrees. Lightly oil a baking sheet or line with parchment paper.
2. Combine flour, sugar, baking powder, salt, and spices in large bowl. Using a pastry knife, fork or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide - or 1/2-inch thick rectangle for smaller scones). Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
5. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
6. For plane glaze, mix the powdered sugar and 2 tbsp milk together until smooth. Apply to cooled scone
7. Spiced icing: Combine the ingredients for the spiced icing together. Drizzle this thicker icing over each frosted scone and allow the icing to dry before serving. A squirt bottle works great for this.