Friday, October 30, 2009

Pumpkin Scones with Spiced Glaze

pumpkin scone

I always seem to forget about the fleeting nature of fall. I get used to staring out the window and seeing all those gorgeous colors, then the next day I notice more are gone, taken away by a gust of wind or a heavy rain shower. It’s slightly shocking, every fall I always sort of except the colors
to last forever.



more acorns

It depresses me and inspires me at the same time. Inspires me to take a few more shots of those leaves while their still around, and bake with those flavors while they are seasonal.

this is how i found it

The other night I was craving pumpkin scones terribly, so today I decided to run with it. Carpe Diem and all that! I could put it on the back burner, like I usually do, but a pumpkin scone in January just isn’t the same as one in October.

oh, fall.

Make these today to hold on to these last beautiful days of October!

pumpkin scone


Spiced pumpkin scones
from Seven Spoons

Ingredients
2 cups cake flour
2 1/2 cups all-purpose flour
1/2 cup light brown sugar, packed
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup (1/2 pound, 2 sticks) chilled unsalted butter, diced
2 eggs, beaten
1 cup canned pumpkin purée (unsweetened)
2/3 cup 18% (table, coffee) cream, chilled
1 egg beaten with 2 tablespoons of milk or cream, for egg wash
Granulated or sanding sugar, for garnish

Preheat oven to 400°F (200°C). Use parchment paper to line a standard baking sheet and set aside.

In the bowl of a stand mixer with the paddle attachment, combine the flours, sugar, baking powder, baking soda, salt and spices. On the machine's lowest setting, cut in the chilled butter until the mixture resembles course meal. The butter should be in small pieces approximately the size of peas.

Lightly whisk together the eggs, pumpkin purée and cream. With the machine running still on low (or stir), pour the liquids slowly into the flour and butter mixture, stirring until just combined. Small bits of butter should still be visible, but almost all the flour should be incorporated.

Turn the dough out onto a lightly floured surface. Working quickly, gently knead the dough, folding and pressing gently until fairly smooth. Divide the dough into four, and shape each ball of dough into a 4" round about 3/4"-1" thick. Cut each round into six wedges, and place on the prepared baking sheet. (I kneaded, rolled out the dough, and then used a biscuit cutter for round scones) Once finished, brush each scone with the egg wash and sprinkle with granulated or sanding sugar.

Bake in preheated oven for about 15 minutes, or until the the tops are lightly golden and the cut sides look flaky and dry. When fully cooked, they should feel light for their size and sound almost hollow when tapped underneath. Cool on a wire rack for at least 5 minutes. Best served warm.

Makes 24 medium scones.

Spiced Glaze
from Baking and Books

1 cup confectioners sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
A pinch of all spice
A pinch ginger
A pinch ground cloves


While the scones are cooling, mix the confectioners sugar, spices and milk together in a small bowl. Drizzle over the scones while they are still warm.

46 comments:

  1. What marvelous pictures! Those scones look delightful!

    Cheers,

    Rosa

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  2. I absolutely love the first picture. You have a talent.

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  3. These pictures are absolutely gorgeous. Besides sharing delicious recipes you have a knack for photography!

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  4. Um, yes please! These look amazing. Love the photos too, of course.

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  5. I was craving some pumpkin pie yesterday but this would've made a perfect substitute.

    The scones look great! Love the use of allspice for the glaze also

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  6. Okay I'm definitely digging on that. We're in the process of making pumpkin ice cream and roasted pumpkin seeds right now, and I think my boyfriend might scoff if I try to do one more thing with pumpkin. Maybe while he's at work.....

    Cheers!

    *Heather*

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  7. yum! those look good. i may have to try it with my leftover pumpkin mix.

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  8. Still trying to catch up with the bread...which is in the oven as I type :) Smells amazing and I absolutely love your photos...beautiful :)

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  9. Just came across your blog and it's beautiful! You are a very talented photographer and you have captured a beautiful vision of fall. I'm going to try your pumpkin bread with brown butter glaze tomorrow. Looks divine!

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  10. I'm glad you went for the round scones. I think they are inherently cuter!

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  11. Stunning expression of fall. I miss it so much, living out here in the desert. And the scones? Well...yum!

    Lisa

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  12. These photos are so beautiful. And thanks so much for that recipe. Those scones look great.

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  13. Your photos are so beautiful! The scones look great!

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  14. i made the baking and books version for my weaving class, and they were a HUGE hit. and there seriously is nothing like a pumpkin scone in the right month. and october is definitely right.

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  15. Hi there. I just wanted to say I love your photos and that pumpkin bread looks phenomenal! You've got a great eye.

    -Hayley-

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  16. I know, fall just doesn't last long enough. You forget how fast those delicate leaves can be gushed away.

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  17. It sounds nutty, but your gorgeous photos have convinced me to make my own recipe. You're that good.

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  18. It's beautiful and I'm jealous! We live in a place where nearly every tree has come from another place. It rarely rains, and leaves stay on the trees nearly all year. You've captured the beauty of where you live so perfectly. The scones sound like just the right thing for a fall morning.

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  19. The scones sound wonderful... I'm saving this recipe and adding it to my list of must-bakes! Love the picture of the pumpkin with the leaf on it - beautiful!

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  20. Mmm. That spiced glaze looks spectacular. And what a great way to capture the autumn landscape... makes me think I've got to get out there for a bit (no matter how COLD it's gotten) to enjoy before it's all whisked away and replaced by the hounds of winter.

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  21. Hannah I have just stumbled across your beautiful blog! What gorgeous pictures and recipes you have here!

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  22. Hannah, first-LOVE the bolg. Your pics are amazing! What camera/lens are you shooting with? I could not resist trying these scones and came up with one suggestion...chocolate chips :) I made one batch and ended up rerolling the rest and adding chocolate chips for a little sweet kick. All in all- great scones, thanks for the post!

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  24. My mouth watered just reading the description! I'm not much of a baker...or cook for that matter...but these things sound
    (and look!) delicious!

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