Pumpkin Scones -- Spicy, Delicious, and Moist

 Zoulah welcomes you to Red Couch Recipes where she has been a bit busy in her Bewitchen Kitchen this year.  She and her little witchy Red Couch Family have made these scones three times.  Talley, the youngest witch, made these first.    They are so deliciously moist and are enrobed in two icings; the pumpkin icing makes Zoulah drool.  They are perfectly spiced, and Zoulah wishes she could claim this recipe as her own, but it is from Cooking Classy, and it is a Starbuck's copycat recipe.  Here in the Pacific Northwest Starbuck's no longer serves these, so it is a good thing we can make them!  Zoulah wouldn't change a thing in the recipe, and she plans to include this in her fall baking repertoire.  You are going to love this moist scone.  Yes, Zoulah knows this has a lot of ingredients, but she also knows it is worth it.

 

Zoulah kindly put  a fork out so you could taste one.  See, Zoulah is a good witch, not a bad witch.



Scone Ingredients

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/4 cup packed light-brown sugar

3 tablespoons granulated sugar

1/2 cup unsalted butter, cold and diced into 1/2-inch pieces

1/2 cup plus 1 tablespoon canned pumpkin puree -- tablespoon is for pumpkin icing

3 1/2 tablespoons buttermilk

1 large egg

1 teaspoon  vanilla extract

1 tablespoon honey

1 tablespoon half and half (for brushing tops before baking)

 

Glaze Ingredients
1 cup powdered sugar
2 tablespoons half and half, then more as needed

Pumpkin Icing
3/4 cup powdered sugar
 1 tablespoon pumpkin puree

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1 tablespoon half and half

 

Scone Instructions:

Preheat oven to 425 degrees. In a food processor, pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.

 

In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).

 

Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1tablespoon  half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze and pumpkin icing.

 

Glaze Instructions:

In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick, not runny). Spoon and spread mixture on scones to evenly coat tops (use all of it). Let glaze set at room temperature.

 

Pumpkin Icing Instructions:

In a mixing bowl, whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.

 

Yield:

Eight nice-sized scones.

 

 

 

 

Thanks for dropping by Zoulah's Bewitchen Kitchen!

 

 

 

Posted with Home Sweet Home, Foodie Friday