A few of the nursing ladies and I have been getting together lately for potluck breakfasts. Last time I decided scones would be a good idea, and because we were just at the tail-end of fall (it snowed yesterday – sad face), pumpkin would be the perfect flavour!
Baking these went quite smoothly overall. The only weird this is how sticky the batter was. Generally when you make scones you want it to be a little bit on the crumbly side before you shape it, that way the butter will melt and form pockets. The pumpkin increases the amount of liquid, so the batter becomes sticky.These scones don’t have the light texture scones normally do, but they are quite soft!
The recipe I used is the Starbucks copy-cat from Cooking Classy. Yay for Pinterest finds! There is also a pumpkin icing in the original recipe, but I decided after tasting the scones without any kind of dressing that they were quite sweet anyways.
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1/8 tsp ground cloves
- ¼ cup packed light-brown sugar
- 3 Tbsp granulated sugar
- ½ cup unsalted butter, cold
- ½ cup + 1 Tbsp canned pumpkin puree, chilled
- 3 ½ Tbsp buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 Tbsp honey
- 1 Tbsp half and half cream
- 1 cup powdered sugar
- 2 Tbsp half and half cream, then more as needed
- Preheat the oven to 425 degrees Celsius
- Whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and granulated sugar) in a large bowl.
- Cut butter into the dry ingredients using a knife at first, then a pastry cutter once the pieces of butter get smaller (big chunks of butter just get stuck). Create a well in the centre of the mixture.
- In a medium bowl whisk together the wet ingredients (pumpkin puree, buttermilk, egg, vanilla, and honey).
- Pour mixture into the well, and stir with a wooden spoon until combined (it will be very sticky).
- Dust the counter with flour, then pat/shape the dough into a circle (or really whatever shape you prefer). Use a flour-dusted knife to slice the dough into triangles.
- Put scones onto a baking sheet with either a silicone baking mat or parchment paper. Coat each scone with some of the half and half cream.
- Bake in the oven for 13-15 minutes, until tops are golden. Toothpicks should come out clean.
- While the scones are baking, whisk the powdered sugar and half and half in a small bowl until smooth.
- Let scones cool on a wire rack for 10 minutes before coating with glaze.
- Promptly devour! >:)