Category Archives: Scone

Mini Pumpkin Scones

Mini+Pumpkin+Scone

One of my favorite things about fall is the reintroduction of Starbucks Pumpkin Scones.  I’m not a huge pumpkin fan but those things are flavorful and spiced just right.  Like pumpkin pie without the baby food like constancy (I’m a texture person).  The bad thing about it not being “pumpkin season” is that it’s not easy to find.  Out of desperation I Googlized the recipe and came across a ‘clone’ recipe and have to say that it is fairly spot on.  I wish I could give credit to whoever made up this recipe but like a lot of my giant pile of printed out recipes (this was before Pinterest) I have no idea where it came from.  A few minor tweaks and you have the perfection seen above.

The best part of this recipe?  You can make a whole batch for the price of one scone at the coffee shop.  Bonus!

I made these pretty small which was a perfect size for a tea party with my 3 year old.  They fit right onto the little plates.  It also makes for a great grab and go snack straight out of the freezer (they freeze beautifully).

Mini Pumpkin Scones
adapted from somewhere on the internet

Scones
2 cups all-purpose flour
1/2 cup sugar
1 Tbs baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
6 Tbs cold butter
1/2 cup canned pumpkin
3 Tbs heavy cream
1 large egg

Glaze
1 cup powdered sugar
4 Tbs heavy cream
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1 pinch ginger
1 pinch ground cloves

Directions:

1.  Preheat oven to 425 deg F.  Line 2 baking sheets with parchment paper.

2.  Combine flour, sugar, baking powder, salt, and spices in a large bowl.  Using a fork or food processor, cut the butter into the dry ingredients until all the butter in no longer noticeable.

3.  In a separate bowl, whisk together the pumpkin, cream, and egg.  Mix the wet ingredients in the dry just until incorporated.  Do not over mix.  Form the dough into a ball.

4.  Pat the dough onto a lightly floured surface into a 6″ x 10″ rectangle.  Using a large knife or pizza cutter slice the dough into 1/2″ squares.  Place on the prepared baking sheets.

5.  Bake for 10 -12 minutes or until the scones are light browned.  Place on a wire rack to cool.

6.  Combine the ingredients of the glaze together.  Drizzle the glaze over the scones and allow to dry.

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Filed under Breakfast, Recipes, Scone

Apricot Buttermilk Scones

I love fresh baked scones.  They are wonderfully simple to make and in under an hour you can have fragrant, moist, flavorful triangles of yummyness.  Last time my friend Cristy stopped by I figured it was a great opportunity to whip some up.  Scone recipes tend to use two different things to moisten the dough.  Sour cream or buttermilk.  As sour cream was conspicuously absent from my fridge I decided to use my favorite buttermilk recipe.
If you don’t have any buttermilk, which I usually don’t, there are two ways to make it.  First, you can put 1 tbs of white vinegar in a measuring cup and add enough milk to make 1 cup.  Leave it on the counter for 5 minutes.  Walla!  Buttermilk.  The second way is to buy Powdered Buttermilk.  You add this to the dry ingredients and then add water with the wet ingredients.  The powdered buttermilk can be stored in the fridge for a number of months which is great.  I found mine with the powdered milk at my local grocery store.
This recipe calls for cake flour as well as all-purpose.  Cake flour is a lower protein flour which gives the scones a lighter feel.  All-purpose flour can be substituted.  However, it will make a slightly more dense scone.
Apricot Buttermilk Scones
Adapted from the scone recipe in The Great Book of Chocolate
1 cup all-purpose flour
1 cup cake flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 tbs unsalted butter, cold
1 cup dried apricots
1/2 cup buttermilk
Turbinado sugar for topping (optional)
1.  Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2.  Mix the flours, sugar, baking powder, baking soda, and salt with a whisk.
3.  Cut the butter into cubes and add to the flour mixture.
 Apricot Scone
4.  Cut the butter (using fingers, pastry cutter or food processor) into the flour mixture until it looks like cornmeal.
5.  Cut the apricots into quarters.
6.  Stir in the apricots and buttermilk until just wet and sticky.
7.  Turn the dough out onto the floured work surface and pat into a 1-inch thick circle.  Cut into 8 wedges.
Apricot Scone
8.  Place on prepared baking sheet 1 inch apart.  Sprinkle with sugar.
8.  Bake until firm and golden brown.  15-20 minutes.
Apricot Scone

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Filed under Bread, Breakfast, Recipes, Scone