Pumpkin Scones for #BloggerCLUE Society

Pumpkin Scones for #BloggerCLUE Society

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This month for the Blogger C.LU.E. Society we were given the theme of “Food Your Grandmother Would Cook” and as soon as I saw these Pumpkin Scones on my secretly paired blog Bakeaway With Me, I knew exactly what to make!

My Grammy was the sweetest little lady and we’d spend summer days baking with her at our cottage on Cape Cod. When we weren’t playing at the beach or learning to knit on the patio, she loved to spend the afternoon in the kitchen with us baking cakes or making homemade play-doh. Grammy enjoyed baking treats for us and these reminded me of her sweetly spiced Hermits. I have strong memories of her making the Hermits for my father and remember thinking what an odd name that was for a baked good. Those sweet and spiced bars bring me right back to our time on the Cape. 

But, let’s get back to these Pumpkin Scones. Oh my goodness, they are simple and pretty quick to make, and oh so flavorful. I whipped them up in my food processor and then free formed them instead of cutting them as the original recipe suggested. (I think mine were too wet somehow to form and cut.) They turned out great anyway and were a bit hit with my scone loving sweetie.  I kept the recipe as I found it. The only difference… I could not locate either of the containers of cloves I know I have and JUST used for Thanksgiving recipes, so there was no ground cloves in mine. (I won’t tell you how bananas I went looking for them.) 

Pumpkin Scones
Yields 8
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
Ingredients
  1. 2 cups all-purpose flour
  2. 1/3 cup brown sugar, packed
  3. 1 teaspoon cinnamon
  4. 1 teaspoon baking powder
  5. ¼ teaspoon ground cloves
  6. ½ teaspoon ground ginger
  7. ½ teaspoon ground nutmeg
  8. ½ teaspoon baking soda
  9. ¼ teaspoon salt
  10. ½ cup (1 stick) unsalted COLD butter, cut into cubes
  11. ½ cup pumpkin puree (not pie filling)
  12. 3 tablespoons milk or half and half cream
  13. 1 large egg
  14. 2 tablespoons maple syrup
  15. For the spiced glaze
  16. 1 cup confectioners' sugar
  17. 1/4 teaspoon cinnamon
  18. 1/4 teaspoon ground cloves
  19. 1/4 teaspoon ground ginger
  20. Pinch of nutmeg
  21. 2 tablespoons milk
Instructions
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, and using a pastry blender work the butter into the dry ingredients until it resembles coarse crumbs. You want to see some very small pieces of the butter.
  3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, cream, egg and maple syrup. Pour mixture over dry ingredients and stir using a rubber spatula just until a soft dough forms.
  4. Working on a lightly floured surface, knead the dough a few times until it comes together. With lightly floured hands, pat the dough into a rectangle measuring roughly 7x9. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles.
  5. Place scones onto prepared baking sheet. Place into the oven and bake for 15 minutes, or until a tester inserted in the center comes out clean.
  6. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth.
  7. When the scones are done, cool for 10 minutes, then drizzle the glaze over each scone, and spread with back of spoon.
  8. Allow glaze to set before serving.
Notes
  1. These scones freeze well so, save some time and make them ahead if you need to.
Adapted from Bakeaway With Me
Adapted from Bakeaway With Me
annadishes.com http://www.annadishes.com/
 

 

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You could always combine the dry ingredients in a bowl and mix with a fork or pastry cutter but for the sake of time, I went with the food processor.  

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I also, in the aftermath of a very recent move, could not find my Silpat mat, so I lined the baking sheet with foil and gave it a light spray of olive oil and they were perfectly easy to remove. 

 

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 I really enjoyed going through Kathy’s blog. Bakeaway with Me is darling and full of recipes you’re sure to enjoy.  You should definitely take a look. 

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Swing by and visit some of my other C.L.U.E blogger buddies and their delectable dishes… 

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