Pumpkin Scones

If you have any leftover pumpkin puree after all of the Thanksgiving festivities, make some pumpkin scones! It's less cliche than pumpkin pie and it is delicious.

1 cup pumpkin puree
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 egg
3 tablespoons cream
6 tablespoons cold butter, cut into pieces

+1/2 cup powdered sugar
+1 tablespoon milk
+1 teaspoon loose leaf chai (or tea bag)

Combine the dry ingredients in one bowl and then combine the wet ingredients in another bowl. Cut the butter into the dry ingredients using a pastry cutter or do what I did and just chop at it with two knives until the butter chunks are pea-sized. Then carefully stir the wet mixture into the dry ingredients just until the dough is combined. Form the dough into a disk and then cut into 8 pieces (like a pizza) and then bake in a 350 oven for 15 minutes or until lightly browned on the edges. Cool on a wire rack. To make the icing, combine milk and tea and microwave on high for 20 seconds and then let sit for a few minutes to make sure the milk soaks up all of the chai flavor. Then strain the milk into the powdered sugar and stir until a smooth glaze is formed. Drizzle the glaze over the scones and serve warm.

Here's the recipe page for you:


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