Our very first featured recipe on the blog! Yahooo!
Today our recipe was sent to us from Michelle at girlgonegranola.blogspot.com
Below is a super yummy Spiced Pumpkin Scone recipe...perfect for your fall baking! Make sure to check out Michelle's blog for other yummy seasonal recipes....and of course visit your Market for the freshest ingredients!
Spiced Pumpkin Scones
Recipe via SweetPeasKitchen.com, with my fudges noted.
2 cups all-purpose flour
1/4 cup and 3 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*
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup pumpkin puree
3 tablespoons half-and-half**
1 large egg**
*Save yourself the trouble and substitute pumpkin pie spice instead, if you have it.
**I substituted 1/3 c. plain whole yogurt for the egg and half & half
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the pumpkin, half-and-half and egg (or yogurt). Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes*, or until light brown. Place on wire rack to cool.
*Mine needed 20 minutes to bake through.
I'm still fiddling with a few maple/brown sugar icing recipes to drizzle on these scones. I want big flavor in an icing that dries to have a nice crunch when you bite into it, but so far, I'm not thrilled with what I've been able to come up with. Guess I'll have to make more scones...
By the way - I also added about 1/4 cup of dried sour cherries to a batch - fantastic. I plan to try some with dried cranberries and/or maybe a teensy bit of finely diced candied ginger (that stuff packs a PUNCH), just to see which tweaks, if any, bring a little something extra to an already really good, really wholesome scone.