September 11, 2013

Pumpkin Scones

After a 1,500 mile move from Milwaukee to Miami, I am back in the kitchen!  Pumpkin recipes are all over Pinterest, Facebook and blogs right now.  One lone can of pumpkin made the move which allowed me to make pumpkin scones today from a Taste of Home recipe.

I love all things pumpkin and these scones are no exception.  They're delicious plain and even better with a little drizzle.  Our new kitchen is tiny and things are still in boxes, but luckily I was able to find everything I needed to make this recipe.
There are currently no Trader Joe's nor Penzeys Spices down here, so I had to rely on my supplies from Wisconsin.  A Trader Joe's is opening soon and you better believe I've got that date marked on my calendar! 

I tried a couple different drizzle techniques, using a fork for half and a Wilton squeeze bottle for the remaining scones.  The bottle method was definitely less messy but I kind of prefer the more rustic looking fork dripped look as seen below.

I can no longer bring treats into the office because I now work from home for the same Wisconsin company, so Chris is taking a plate full of scones into work with him tomorrow :)

Pumpkin Scones
Prep Time: 15 minutes
Cook Time: 12-14 minutes

Ingredients (16 scones)
    • 4 1/2 cups all-purpose flour
    • 1/2 cup packed brown sugar
    • 4 teaspoons baking powder
    • 3 teaspoons pumpkin pie spice
    • 1 teaspoon cinnamon
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup cold butter
    • 2 eggs
    • 1 1/4 cups canned pumpkin
    • 1/2 cup milk
    • 1 cup powdered sugar
    • 2 tablespoons milk
    • 1/4 teaspoon pumpkin pie spice
    • Heat oven to 400 degrees. Line two baking sheets with parchment paper or silicone baking mats.
    • In a large bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, baking soda and salt. Cut in butter with a pastry blender.
    • In a medium bowl, whisk the eggs, pumpkin and milk together. Stir into dry ingredients just until moistened (I use my hands toward the end to help the ingredients come together).
    • Turn dough out onto a floured surface and knead a few times. Divide dough in half. Pat out each half into an 8-inch circle, brush with milk and cut into 8 wedges. Places wedges 1-inch apart on prepared baking sheets.
    • Bake for 12-14 minutes or until golden brown. Remove to wire racks and cool for 10 minutes. In a small bowl, combine the glaze ingredients and drizzle over scones. Serve warm. 
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    1. I'm not in the pumpkin mood yet, but when I am, I want to make these!

      No Penzey's down there, oh no?! Let me know what you need and I'll stock up for you. :)

      1. There are 2 Penzeys in Florida, but the closest is a 3-hour drive. TSA is going to look at me funny when I fly home from Wisconsin with a suitcase full of spices :)

    2. Still no Trader Joe's here, either, but also no hope for one... :(

      I don't think Florida weather would put me in a pumpkin mood. You must be really into pumpkin!

      1. I predict that a Trader Joe's care package is going to be sent from Miami to Sioux Falls in late October. Hope you like cookie butter!

    3. You can take the girl out of Wisconsin, but... she'll still want her pumpkin in fall! I am glad they are starting a Trader Joe's near you soon. First it just seems wrong to keep the two of you apart, and second, I really need you discovering their great new products (like the quick cooking brown rice) and letting the rest of us know!

    4. LOVE the Trader Joes pumpkin cranberry scones! These were so delicious and such a hit I'll probably try these out as well (: