Pumpkin Scones

We’ve still got pumpkin pureé to use up! So this week for work treats I’m making pumpkin scones, or at least what Americans call scones! I’m following this recipe, with advice from someone on Reddit who made them this weekend too.

Pumpkin Scones:
  • 260 grams plain flour
  • 70 grams soft light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 113 grams cold unsalted butter
  • 120 grams pumpkin puree
  • 1 tablespoon molasses
  • 3 tablespoons full-fat milk
  • 1 egg
  • 2 teaspoons vanilla
Sugar Glaze
  • 125 grams icing sugar, sifted
  • 1 to 2 tablespoons full-fat milk
Spiced Glaze
  • 125 grams icing sugar, sifted
  • 1 tablespoon pumpkin puree
  • 1/8 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cinnamon
  • 1 to 2 tablespoons full-fat milk

This is a nice easy food processor recipe. All the dry ingredients, plus the sugar, go into the bowl. The cloves were a bit overpowering here… maybe only 1/4 tsp next time.

CameraZOOM-20131103175554615Then the food processor is used to cut the butter into the mix.

CameraZOOM-20131103180122340

Then the wet ingredients all get whisked together.

CameraZOOM-20131103180519416Then we have our two parts ready to mix.

CameraZOOM-20131103180759462These form into a nice dough.

CameraZOOM-20131103181324914The dough is rolled out into roughly a rectangle.

CameraZOOM-20131103181518137This is then cut into strips with a dough scraper, then cut into triangles that go on lined baking trays.

CameraZOOM-20131103182346136

As I made mine small, these only take 10 minutes in a 180c fan oven and a toothpick came out clean.

CameraZOOM-20131103183619082These then go to cool, along with all the other baking that’s getting done!

CameraZOOM-20131103183843904Once cooled they get iced: dipped in the plain icing, then drizzled with the spiced icing.

CameraZOOM-20131103224020029They certainly don’t taste like a proper English scone, but they’re lovely and light and spicy.

Pumpkin Scones:
  • 260 grams plain flour
  • 70 grams soft light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 113 grams cold unsalted butter
  • 120 grams pumpkin puree
  • 1 tablespoon molasses
  • 3 tablespoons full-fat milk
  • 1 egg
  • 2 teaspoons vanilla
Sugar Glaze
  • 125 grams icing sugar, sifted
  • 1 to 2 tablespoons full-fat milk
Spiced Glaze
  • 125 grams icing sugar, sifted
  • 1 tablespoon pumpkin puree
  • 1/8 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cinnamon
  • 1 to 2 tablespoons full-fat milk

Mix dry (including sugar) in a food processor, cut in the butter. In a separate bowl mix the wet ingredients. Then mix both bowls to form a dough. Roll out into a rectangle and cut into triangles. Put on lined baking tray, bake at 180c fan for 10-15mins (until a toothpick comes out clean). Cool on rack. Mix together glazes. Dip top into plain glaze, let dry,then drizzling spice glaze.

One thought on “Pumpkin Scones

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