It's not December 1 yet and what better way to ease into enjoying less sugar than by grabbing a fabulous cup of coffee made with my brand spanking new AeroPress and a gorgeous, soft pumpkin scone that is masquerading as one from Starbucks. These aren't quite like Starbucks but they're pillowy with crunch on the edges and have a fabulous glassy, sugar glaze. What more does a girl need?...except to lose 10 pounds and have cut arms and a shredded waistline. I'll worry about that tomorrow. I digress. Back to scones, I upped the spices in this recipe because I like my pumpkin stuff spicy but if you like less spice, cut the spices in half. These were really good. So good, in fact, that I ate 2. Bah Hum Bug! Here's how they came together.
Start by pulsing together in a food processor the dry ingredients. Or just mix in a bowl. Add the butter and pulse 20 times. In a bowl, mix together the pumpkin, buttermilk, egg, vanilla and honey. Add the flour/butter mixture to a bowl. Make a well and add the pumpkin. Fold just until blended. Kneed a couple times in the bowl and turn out onto a floured surface.
Bake on parchment lined baking sheets for approximately 10 minutes.
TIPS:
- Keep your butter in the fridge and add right to the food processor when ready.
- When adding the pumpkin/buttermilk mixture, gently fold together, then kneed. Scones don't need to be perfect. The sloppier they're mixed, the better!
- The dough will be quite sticky and have chunks of butter.
- The glaze should be almost paste-like.
RECIPE:
Makes 8 mini scones
- 1 cup + 2 T all-purpose flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 T packed light-brown sugar
- 2 Tbsp granulated sugar
- 1/4 cup unsalted butter, cold and diced into 1/2-inch pieces (1/2 stick)
- 1/4 cup + 2 t canned pumpkin puree, chilled (don't chill in can)
- 2 Tbsp buttermilk
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 Tbsp honey
- Glaze
- 1 cup powdered sugar
- 2 Tbsp 2% milk, then more as needed
Scone
- For the scones:
- Preheat oven to 400 degrees. In a food processor pulse flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until combined. Add butter and pulse 20 times to cut butter into mixture. (Small chunks of butter should still be visible). Pour mixture into a large mixing bowl and create a well in center.
- In a bowl whisk together chilled pumpkin, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Fold mixture with a spatula to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. The dough will be sticky! Dust a work surface with flour. Pat and shape dough into an 8 inch rectangle. Using a large knife, slice into 8 triangles. (Cut dough in half, then cut each half on a diagonal to form a triangle and then cut each triangle on a diagonal.
- Transfer scones to a parchment paper lined baking sheet. Bake in preheated oven 10 - 13 minutes until tops are golden brown and toothpick inserted into center comes out clean. Baste with butter that is dripping out sides of scones about 5 minutes into baking to brown the top. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
- For the glaze:
- In a mixing bowl whisk together powdered sugar and milk, adding more milk as needed to reach desired consistency (it should be almost like a paste but still a little runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
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