I had friends over for breakfast one morning last week and needed something quick, easy and delicious to serve. I decided to try Annie's recipe for Pumpkin Scones with Spiced Glaze. They were delicious if I do say so myself. The original recipe called for butterscotch chips but I had cinnamon chips and put those in instead. Yummy!
Unlike most scones I have tried, these were very moist...and they stayed that way the next day too. The pumpkin adds just a little bit of flavor and a whole lot of moisture and the cinnamon chips and the spiced glaze add just the right zip to the recipe. I rate these scones a 10 out of 10...and I think my guests would agree.
Pumpkin Scones with Spiced Glaze (source: Annie's Eats)
For the scones:
2 cups all-purpose flour
1/3 cup packed brown sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
8 tbsp. cold, unsalted butter, cut into pieces
1/3-½ cup cinnamon chips
½ cup buttermilk
½ cup pumpkin puree
1 tsp. vanilla extract
For the glaze:
1 cup powdered sugar
¼ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk
Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, combine the flour, brown sugar, spices, baking powder, baking soda and salt; whisk just to combine. Add the cold butter chunks to the bowl and stir with a fork to combine. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas. Mix in the cinnamon chips. In a small bowl or measuring cup, combine the buttermilk, pumpkin puree and vanilla extract.
Add the wet ingredients to the bowl with the dry ingredients and stir together gently just until the dough comes together. If necessary, knead a bit with your hands, but be careful not to overwork the dough or you will end up with a tough scone.
Transfer the sticky mass of dough to the prepared baking sheet. Pat the dough into a 8 or 9-inch round. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. Allow to cool slightly. Slice the dough round into 7 or 8 wedges.
To make the glaze, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. (If necessary, add a bit more milk to achieve a consistency good for drizzling the glaze.) Use a whisk to drizzle the glaze over the finished scones.
This post is linked to Tempt My Tummy Tuesdays and Tuesdays at the Table.