Happy Halloween!!! Can’t believe October is ending…the weather here in Colorado has been AMAZING. Warm and sunny, I’m enjoying it while it lasts. Even with the unusual weather, I really wanted to put together a pumpkin scone recipe. It combines two of my favorite baking items: pumpkin and crystallized ginger…yum! This ginger pumpkin scones recipe is a keeper. Anyone have a cool costume for Halloween?! I dressed up as a shark, but next year I’m going to figure out a way to make a sharknado costume.
But seriously…where has Fall gone?!?! I’ve been crazy busy with school and getting settled here in Colorado. I’m slowly getting used to living near mountains and it being constantly sunny. I find myself squinting a lot because I’m just not used to all of this sun! I feel like I was raised amongst clouds and darkness or something. Cloudy days are my comfort zone.
In addition to the sun is the mountains. Those in my grad cohort are trying to convince me that skiing and in general activities involving mountains are fun…yeah. I am probably one of the most accident prone people I know and I somehow have survived to live this long. No reason to incorporate anymore risky behavior into my life!
To appease them, I agreed to “ski” on the bunny slope of the bunny slope. Just a slight decline that leads me straight to a cabin with hot chocolate. I think that is a fair compromise…right? One thing is for sure…I am not getting a ski lift (=death trap)…ever. Far too many things could go wrong considering how bad luck follows me everywhere.
Anyhoo…check out this ginger pumpkin scones recipe, it makes for a moist and delicate scone. And don’t forget about the spice glaze, really ties everything together and adds a punch of flavor…delicious!
| Prep Time | 60 minutes |
| Cook Time | 14-16 minutes |
| Servings |
8 scones
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- 2 cups unbleached all-purpose white flour
- 6 tbsp unsalted butter (cold and cubed)
- 3/4 cup pumpkin puree
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin spice
- 4 tbsp half-half can use milk or cream
- 2 tsp vanilla extract
- 3 tbsp brown sugar
- 1 tbsp white sugar
- 2 tbsp minced crystallized ginger
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
Ingredients
Dough
Spiced Glaze
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- Combine dry ingredients in a large bowl and mix. In a separate bowl, whisk together the pumpkin puree, egg, half-half, sugars, and vanilla. Mix the ginger into the wet ingredients and set aside.
- Cut the butter into small cubes and incorporate into the dry ingredients with a pastry cutter, fork, or your hands. Do this for a few minutes until the butter is pea-sized and distributed throughout the mixture.
- Incorporate the wet ingredients into the dry ingredients. Mix with a spatula and finish by kneading with your hands for a few minutes until everything is incorporated.
- Flatten out dough on a sheet pan into roughly 7-8 inch circle. Cut 8 triangles and arrange on the sheet pan. Place the pan in the freezer for 30-45 minutes. This will help get a good rise out of the dough.
- While the dough is chilling, preheat the oven to 425 F. After 30-45 minutes pull the sheet out and place in the preheated oven. Bake for 14-16 minutes.
- While scones are baking, prepare the spiced glazed by mixing all the ingredients in a small bowl. Set aside.
- Pull the scones out of the oven and let them cool for a few minutes and then drizzle the glaze over the scones. Make sure to get every knook and cranny. Serve warm and enjoy.
If you want to have a drier crumb, cut the amount of pumpkin puree to 1/2 cup. Also reduce the amount of half-half to 3 tbsp.