It felt like fall this morning! The humidity was gone and there was a crisp chill in the air. I don’t remember ever looking forward to fall weather like I have this year. Maybe because our summer weather pretty much started back in February.
Fall is without a doubt my favorite time of year to bake and pumpkin is one of my favorite flavors. When I came across this Pumpkin Scone recipe from Sweet Pea’s Kitchen (possibly my favorite food blog) I knew I had to make them. They are absolutely delicious! Very moist with a nice balance of spice and sweetness. I decided to add a few chocolate chips because I love chocolate and pumpkin together.
Scones have become one of my favorite things to bake. If you’ve never eaten a homemade scone, still warm from the oven, you really must. They are nothing like those dry, crumbly things that coffee shops sell you. It was this recipe from The Pastry Queen Cookbook that made me fall in love with scones and I think it will forever be my favorite scone recipe. Pumpkin Scones are a close second
Pumpkin Scones with Spiced Glaze
- 2 cups all-purpose flour
- 1/4 cup plus 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 cubes
- 1/2 cup canned pumpkin
- 3 tablespoons half and half
- 1 large egg
- 1/3 cup mini chocolate chips
Powdered Sugar Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1 cup plus 3 tablespoons powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- pinch of ground ginger
- pinch of ground cloves
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- In a small bowl, whisk together pumpkin, half and half, and egg. Set aside.
- In a large mixing bowl place flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisk together. Add cubed butter and using fingers crumble the butter into the flour mixture until it is the consistency of coarse cornmeal.
- Fold wet ingredients into dry using spatula until all flour is incorporated. Fold in chocolate chips.
- Place dough on a well floured surface and use hands (coat with flour) to from dough into a flattened circle 1-inch thick. Cut dough into 6 pie-shaped pieces.
- Place on baking sheet and bake 15 minutes, until lightly browned. Let cool.
- Mix together powdered sugar and milk to make powdered sugar glaze. Using a pastry brush, spread on the tops of the cooked scones.
- Combine all ingredients for spiced glaze and mix until smooth. Place in ziplock bag and snip off corner. Drizzle glaze back and forth across scones.
Yield: 6 scones