Sunday, October 16, 2011

Almond Poppyseed Scones

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Pumpkin Spice Scones

These scones are perfect when your in a fall mood. Just make sure not to overmix your flour and they will turn out soft, moist, and yummy. Add orange food coloring to the spice glaze for a bit of fun fall color.

Scones Ingredients:

2 cups all-purpose flour
7 T. sugar
1 T. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/4 t. ground ginger
6 T. cold butter
1/2 cup canned pumpkin
3 T. Heavy Cream
1 large egg

White Sugar Glaze Ingredients:

1 cup powdered sugar
1 T. powdered sugar
2 T. milk

Spiced Glaze Ingredients:

1 cup powdered sugar
3 T. powdered sugar
2 T. milk 1/4 t. cinnamon
1/8 t. nutmeg
1 pinch ginger
1 pinch ground cloves

Scones Directions:

1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball.

7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet from step 2.

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.

Sugar Glaze Directions:

1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2. Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:

1. As sugar glaze firms, combine the spiced icing ingredients.

2. Use whisk to drizzle over each scone and allow to dry before serving.

Makes 6 pumpkin scones.