Pumpkin Scones with Cinnamon Glaze

I live in the Bay Area as you probably already know. There are some really awesome things about living here. One thing I love, is how close I am to the ocean, I can’t get enough of it. Unfortunately, there are tons of not so happy things. Where to start…It does cost about 1 billion dollars to live here, that’s tough. People are always rushed, stressed and grumpy (not me of course, oh no!). We do have mild weather. It’s like Goldie Locks here, not too hot not too cold, sounds sweet right? Not really. We lack seasons. I see pictures on intagram of beautiful fall colors all in a misty haze of rain. I want that! We don’t really get that, or when we do, it’s super late. For instance, today is our first day of rain (I should say sprinkles), what the heck is that about? I decided to find the most perfect fall leaves and create my own little fall scene. Seems drastic, I’m desperate. Hope autumn for you has been beautiful and full of colors! Sit back with these scones and some tea and enjoy the seasons! They’ll be gone before you know.

Pumpkin Scones with Cinnamon Glaze
 
Makes 8 Scones

BakingPerfection Original
Ingredients
Scones
  • 2¼ cups all purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon. salt
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 9 tablespoons butter, cold and cut into pieces
  • ⅓ cup heavy cream
  • ⅓ cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 2 large eggs
Glaze
  • 3 cups powdered sugar
  • 1½ teaspoon ground cinnamon
  • 3-5 tablespoons milk
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat the oven to 425.
  2. Whisk the flour, sugar, baking powder, salt and spices together to evenly distribute. Cut in the cold butter until the biggest pieces are about the size of a pea.
  3. Combine the cream, pumpkin, eggs and vanilla extract and beat until combined Pour the egg cream mixture into the flour butter mixture. Stir until JUST combined. It's ok if it looks a little crumbly, when you shape the dough you will mix in the dry bits.
  4. Transfer the dough to a lightly floured work surface. Pat the dough into an 8 inch disk and cut into 8 wedges. You can also line a 8 inch round cake pan with parchment and spray with cooking spray. Pat the dough into the pan and freeze for about an hour. This makes it easier to shape and cut.
  5. Bake for 13-15 minutes or until your scones are golden. Cool on a wire rack.
  6. For the glaze, combine the sugar and cinnamon. Add the vanilla extract and 3 tablespoons of milk. Add more milk as need to get a smooth flowing glaze.
  7. When the scones are cool, gently dip the tops into the glaze. Set scones aside for a few minues so the glaze can slightly dry.
Notes
If you don't want to mess with all of the spices, you can substitute an equal amount of pumpkin pie spice.
You can use yogurt, creme fraiche, sour cream or buttermilk in place of the cream.

 

Comments

  1. says

    Love the autumn photography of these delicious scones :D
    They look perfect for breakfast!

    Cheers
    CCU

    P.S I seem to have lost around 1000 subscribers on my blog and I don’t know how, so if you were subscribed, could you resubscribe please? it would really help me out!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>