Pumpkin Scones with Cinnamon Drizzle

So I had leftover pumpkin and decided it was finally time to make those scones I have been saying I would make. Like the pecan pie, I've never made pumpkin scones. Again, I found a recipe that looked good and had at it. They were SO easy to put together and only 10 minutes to bake. The drizzle took 2 seconds to put together. Like the other scones I made, I made sure to line the baking sheet with foil and coat the foil with non-stick spray. They didn't stick at all. Oh and make sure you let them cool all the way before adding the drizzle. I was a bit anxious and put it on too early, but oh well!

Here's the recipe:
(recipe courtesy of green tea blog with some of my additions)
Oven at 425 degrees

2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2/3 cup sugar
2 tablespoons butter cut into small pieces
1 egg
1 cup canned pumpkin
1/2 teaspoon vanilla

For the drizzle:
1/2 cup confectioners sugar
some cinnamon and nutmeg- eyeball it
2 tablespoons milk

In one bigger bowl, mix all dry ingredients. With a fork, your hands, or a pastry blender mix the small pieces of butter in the dry ingredients until it looks like coarse meal.

In a separate smaller bowl, combine the pumpkin, egg, and vanilla.

Put the wet ingredients into the dry ingredients and mix until just combined. Don't over mix or you'll end up with tough scones. Once combined, pat the dough into a circle until about 1/2 inch thick or so. Cut the dough in half and then cut triangular scones. Bake for 10-12 minutes and cool.

Drizzle:
Mix all three ingredients together and stir to combine, but remember don't drizzle until the scones are cool!!

Have fun:)

Coffeehouse Buttermilk Scones

I had a ton of buttermilk leftover from making the Apple Cider donuts last weekend, so I needed to find a recipe that used buttermilk. I never made scones before, so I decided to give this recipe from joyofbaking.com a try. They came out perfectly. I really like the flavor they have. I didn't have parchment paper home, so I used foil and I sprayed it with a very little bit of non-stick spray. They stuck ALOT, but I think using more non-stick spray would have worked well. I baked them for 15 minutes and left them in the broiler for a little more than a few seconds on each side of the pan (I rotated it once). But timing all depends on your oven/broiler.

(recipe courtesy of joyofbaking.com as adapted from Sara Foster's The Foster's Market Cookbook and Ina Garten's The Barefoot Contessa Cookbook)

Recipe:

2 cups (280 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces

2/3 cup (160 ml) buttermilk

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 tablespoon milk

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Stack two baking sheets together and line the top baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.)
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

Makes 6 scones.