Posts Tagged ‘scones’
ingredients:
4 c. flour
3/4 c. sugar
2 tsp baking powder
1 tsp salt
1 tsp cinamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
3/4 c. cold butter, cut in small pieces
1 c. pureed pumpkin
6 tbsp milk
2 eggs
milk to brush tops
instructions:
preheat oven to 400. in a large bowl combine flour, sugar, baking powder, salt, and spices. use whisk to mix try ingredients together.
Using a pastry cutter or your fingers cut in butter. there should be small butter bits, but not large chunks once finished.
in a separate bowl, whisk together eggs, pumpkin, and milk.
fold in pumpkin mixture with the dry ingredients until mixed. do not over mix.
on a floured surface pat dough into a 1 inch thick rectangle so one side is twice as long as the other. slice in half making two squares. slice each square into four squares so that you have eight total. slice each square diagonally to make triangles.
place on a parchment lined or lightly greased baking sheet. use a spatula if they are stuck to the surface. brush with a bit of milk so they brown.
bake 14-16 minutes.
place on cooling rack to cool.
optional glazes:
use both, one once scones have completely cooled. note, keeping the scones on the cooling rack will keep them from getting soggy on the bottom when you ice them. also, you won’t have to monkey with slippery iced scones or leave them in a puddle of glaze 
powdered sugar glaze:
1 c. powdered sugar
1 tbsp powdered sugar
2 tbsp whole milk
mix ingredients until smooth.
use a brush to paint plain glaze over the top of each scone if you are going to use the spiced glaze also. otherwise drizzle on.
spiced glaze:
1 c. powdered sugar
3 tbsp powdered sugar
2 tbsp whole milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ginger
1 pinch ground cloves
mix ingredients until smooth.
drizzle on scones once powered sugar glaze has gotten firm or just drizzle on if you’re not using the first glaze.
it takes about an hour for glazes to dry, so wait to stack or cover with anything that will touch them.
