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!

SCONES

• 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

POWDERERED SUGAR GLAZZE

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

SPICED GLAZE

• 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.

Mocha Chip Scones

"My scone? MY scone!"

Ahh, I love Friends. Similarly, I love coffee. And chocolate. And baked goods. So what could be better than a Mocha Chip Scone with which to enjoy my ginormous morning coffee?


I'm not usually a big Sandra Lee fan, but when I saw this recipe on the Food Network site, I knew I had to make it. For me, breakfast during the week is usually a FiberOne bar, or, lately, a VitaTop, which is usually frantically consumed during my early morning prep period at school.

Well, move over, stuff-in-a-box; these scones just might become my new regular. They are. So. Good.

I can't really taste the coffee, which seems odd, but otherwise - DELIGHTFUL! Even Pat liked them, and he's not really the scone type. (Although he DOES like anything with chocolate chips...) I will FOR SURE be making these again - and SOON!

1/4 cup brewed coffee (recommended: Folgers Gourmet Supreme Roast Coffee), double strength, cooled (I used Dunkin Donuts coffee, and afterwards I realized that it was cinnamon-flavored. Oh well - cinnamon goes quite nicely with coffee and chocolate, right?)
2 tablespoons heavy cream
2 large eggs, lightly beaten separately
1 teaspoon vanilla extract
3 1/2 cups baking mix (Thank you to the lovely girls on the Nest who very nicely, without mocking me, informed me that this is simply Bisquick. And an even bigger thank you to Patrick who, when he was mere blocks from home, turned right back around and went to the store to get me more when I was in the middle of baking!)
1/2 cup sugar
3/4 cup white baking chips (I just used all chocolate.)
3/4 cup chocolate chips
1 tablespoon heavy cream
White decorating sugar or sanding sugar

Preheat oven to 350 degrees F.

In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.

In a large mixing bowl, combine baking mix, sugar, white baking, and chocolate chips.
Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2-inch thick). Cut into 12 wedges and place on ungreased cookie sheet. Set aside. (I found this to be very difficult. She wasn't kidding when she said "crumbly" dough! It was almost impossible to form it into the disk, cut into wedges, and place on the sheet. I made quite a mess...)

In a small bowl, combine 1 tablespoon cream and remaining beaten egg. Brush tops of scones with egg mixture and sprinkle with sanding sugar.

Bake for 18 to 20 minutes or until golden brown. Serve warm with butter!