December 13, 2010

Snack...or Brunch...or Teatime - Pumpkin Spice Scones


I love their coffee (Christmas Blend, Pike Place Roast...yum!), their baked goods (lemon poppyseed loaf...need I say more?), and if I had more cash to spend on the things that I don't need, I'd have a cupboard full of the beautiful coffee mugs, french presses and teapots that you see on display at their stores.  I'm even hooked on their VIA coffee.  The Italian Roast always gives me that extra bold energy boost that I desperately need on a Monday morning at work.

I try to stay away from their delicious baked goods, as I certainly don't need the extra fat and calories in my diet.  But I did decide to treat myself to a scrumptious Pumpkin Scone one morning.  It was exactly what I would expect from a scone; light, airy and not dry.  And the spicy, savoury flavour was not overpowering, it was just perfect.  

After indulging in one too many pumpkin scones over the past three months (bad for the waistline and wallet), I decided to try baking my own.  One word to describe these homemade Pumpkin Spice Scones: DELISH!

Pumpkin Spice Scones

2 cups all-purpose flour
7 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
6 tbsp cold butter
1/2 cup canned pumpkin
3 tbsp half-and-half or 10% cream
1 large egg

1 cup + 1 tbsp powdered (icing) sugar
2 tbsp whole milk 

1 cup + 4 tbsp powdered (icing) sugar
2 tbsp whole milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

  1.  Preheat oven to 425 degrees F.  Lightly oil a baking sheet or line with parchment paper.
  2. Combine flour, sugar, baking powder, salt and spices in a large bowl.  Using a pastry knife, fork, or food processor, cut cold butter into the dry ingredients until the mixture is crumbly.  Set aside.
  3. In a small bowl, whisk together pumpkin, cream and egg.  Fold wet ingredients into dry ingredients.  Form the dough into a ball.
  4. Pat the dough onto a lightly floured surface and form into a 1-inch thick rectangle.  Using a large knife or pastry scraper, slice the dough into even-sized triangles.  You can also use a scone cutter or a small glass to make round scones.
  5. Bake for 14 minutes.  The underside of the scones should be a light brown and the tops will feel dry to the touch.  Place on a wire rack to cool.
  1. Mix the powdered sugar and milk together until smooth.
  2. When the scones are completely cool, paint the glaze over the top of each using a pastry brush.  Allow the glaze to dry and repeat with a second coat.  Allow the second coat to dry.
  1. Combine the powdered sugar, spices and milk, mix until smooth.
  2. Drizzle this thicker glaze over each scone.
** This recipe makes 6 large triangle scones or 10-12 round scones.

1. For a healthier school snack, omit the glaze.  These scones are moist and flavourful enough that your little one won't miss the sugary topping.
2. Change up the recipe.  Replace the plain cream with egg nog or flavoured coffee cream.  Replace the individual spices with pumpkin pie spice.  Decrease or increase the amount of spice to suit your taste.
3. A fluted scone cutter makes a fancy looking scone, perfect when baking these treats for brunch at a friend's house.
4. Store at room temperature in a covered container for 3 days, if they last that long!

My boys are crazy about these scones and I will definitely be making them again.  The next batch will be for Christmas Day brunch at my sister-in-laws house.  This recipe has been placed in my vault with my other favourites.  I encourage you to give them a try, you'll love them too!

Click here for a printable version of this recipe!


Jennifer 'Zevalt' said...


Shauna MacKenzie said...

Thanks again for commenting Jennifer! If you do bake them, let me know how they turn out!

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