Saturday, September 25, 2010

Pumpkin Scones with Cinnamon Chips

I love this recipe! I made them for Breakfast one Thanksgiving morning, they go great with Hot Chocolate! Of course what we call scones in Idaho is really fried bread... these are real Scones! Love them right out of the oven and freshly frosted......

Pumkin Scones with Cinnamon Chips

2 cups all purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 Tablespoons Half and half or cream
1 large egg
6 Tablespoons cold butter
1/2 cup Hershey's Cinnamon Chips

Plain Glaze:
3/4 cup powdered sugar
1 to 2 Tablespoons Milk

Spiced Icing:
3/4 cup Powdered sugar
1 to 2 Tablespoons milk
1/2 teaspoon pumpkin pie spice
dash of Allspice

Preheat oven to 400 degrees
Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in the bowl of a food processor or large bowl.
In a separate large bowl, whisk together the pumpkin, half and half, and egg. When thoroughly combined stir the cinnamon chips to this.
Cut butter into cubes and add to the dry ingredients. Pulse butter into dry ingredients until the butter is all incorporated and the texture is like cornmeal. OR you can use a pastry knife or fork and elbow grease to incorporate the butter into the dry ingredients.
Then dump the dry ingredients into the wet ingredients and fold to form dough into a ball. Don't worry if it looks like their is too much flour, gently mix together, after it's almost all incorporated I pat with my fingers to form a ball. (be gentle, too much mixing will make tough scones).
Lighty flour counter top, and place dough on it, and gently pat dough to form a 1 inch thick rectangle about 9 inches long and 3 inches wide. Then cut into 3 equal squares, and then cut each square in half to form a triangle. Should be 6 pieces of triangle shape dough now.
Place on a parchment lined or lightly grease cookie sheet. (I think they are easier to lift off pan if you use parchement paper). Bake for about 15 to 18 minutes or until scones are just starting to turn light brown.
While scones cool, prepare plain glaze by combining the powdered sugar and milk together in a bowl with an electric mixer. Mix until smooth add more milk if necessary, you want this to be slightly runny.
Glaze scones by brushing glaze onto each scone with a pastry brush, (or you can use your fingers).
While this glaze sets, make the spiced icing. Combine all ingredients in a bowl with an electric mixer until smooth. This should be just a bit thicker than the glaze so add a little more powdered sugar if necessary. Drizzle over the scones with a spoon or whisk. I like to use a pastry bag with a small tip, or you can use a zip lock bag with a small hole cut in one corner, and drizzle across each scone.
Eat while still warm with hot chocolate!! Yummmo!!!

** When making the icings, start with the smaller amount of milk, and add more if necessary. You can always add some but you can 't take it out. :o)

No comments:

Post a Comment