Sunday, October 26, 2008

Pumpkin Scones

I could not wait to try these Pumpkin Scones from Cooking Up Memories. I love scones, and I love pumpkin, so... voila! YAY!

For some reason, though, my glaze wasn't as opaque and glaze-ish as hers; it just kind of saturated the scone and made it unnecessarily soggy. I think I didn't use enough powdered sugar, though - I just finished what was left in the box without measuring. So that was probably the cause! I definitely didn't have enough for the spiced glaze, so I didn't even attempt that.

Anyway, when you scope out these pictures, notice how each shot seems to have fewer and fewer chocolate chips...

What a little grub!


  • 2 cups all-purpose flour
  • 7 tablespoons 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
  • 6 tablespoons cold butter
  • 1/2 cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg


  • 1 cup powdered sugar
  • 1 tablespoon powdered sugar
  • 2 tablespoons whole milk


  • 1 cup powdered sugar
  • 3 tablespoons powdered sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves

To make the scones:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a 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.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

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). Use a large knife or a 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.

Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

To make the plain glaze:
Mix the powdered sugar and 2 tbsp milk together until smooth.

When scones are cool, use a brush to paint plain glaze over the top of each scone.

To make the spiced glaze:
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.


  1. yay! I hope you liked them ... The glaze was a bit tricky ... I think I probably needed more powdered sugar too ... I love the chocolate chip addition ... YUM!

  2. Your pics are awesome (love the last one), the scones look great!

  3. So did Ryan eat all the chocolate chips??


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