Saturday, October 3, 2009
Pumpkin Spice Scones
Step aside Starbucks.
There's a new scone in town.
What you'll need:
~2 c. flour
~1/3 c. brown sugar, packed tightly
~2 tsp. baking powder
~1/2 tsp. salt
~1 tsp. cinnamon
~1/2 tsp. ginger powder
~1/2 tsp. nutmeg
~1 tsp. orange zest
Mix with a fork and add:
~1/2 c. unsalted butter, (1 stick) frozen and grated with a cheese grater into flour mixture.
You may work the butter in with a pastry blender, but I like the above option better.
~1/2 c. pumpkin puree
~1/2 c. heavy cream
Mix the pumpkin and cream together and pour into flour/butter mixture. Stir to moisten then dump out onto lightly floured board and knead gently a couple times.
Pat into a circle about one inch thick.
Divide into 8 sections like pie wedges and place them onto a baking sheet.
At this point, I like to put the pan of scones in the freezer for 30 minutes to make sure the butter is cold and the gluten is relaxed.
Yes, even gluten gets stressed sometimes.
Bake at 400* for about 25 minutes till just firm and golden around the edges.
Let cool to room temperature.
~1 c. powdered sugar
~1/2 tsp. cinnamon
~1/4 tsp. ginger powder
~2 tsp. corn syrup, I'll admit that I didn't measure this, it was more like..."squirt, squirt"
~1 tsp. vanilla
~tiny pinch of salt
~enough heavy cream, adding small amounts at a time and stirring often, to let icing reach the consistency of honey.
~1/2 c. toasted, chopped walnuts
With a large soup spoon, spoon the icing over the cooled scones and sprinkle nuts over the top.
Let the icing set a bit before putting away under some plastic wrap.
I think they are even better after they've sit a bit.
there you go!
You can thank me with flowers or better yet, money is nice too.