I know we're a little past the fall season but here in Ecuador we buy pumpkin just about every time we go to the store. We use it for all sorts of things... Chuki's food, added to mashed potatoes, instead of butter in a baked good. Anywho, we had some left over pumpkin and some left over cream a couple of weeks ago and the only thing that I could think of was pumpkin scones.
Now, I have a bit of a history with pumpkin scones. I've tried many a time to get the perfect scone and have never really succeeded. To me the perfect scone is the walnut scone from Starbucks with just a tad less sugar in the frosting. It's crunch on the outside, cakey in the middle and sweet on top. Perfect! These scones come pretty close to what I think of as the perfect scone.
The recipe is adapted from Love and Olive Oil. Here's what I did:
3 cups of ap flour
1 1/2 tsp b powder
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3/4 tsp allspice
3/4 tsp ginger
2 tbsp butter
1 tsp oil
2/3 cup pumpkin puree
1/2 cup of cream
6 tbsp brown sugar
2 tsp vanilla
Glaze:
1/2 cup powdered sugar
1 tbsp milk
1 tsp cinnamon
I did exactly the same instructions at Love and Olive Oil. Which are, basically...
Combine wet with stand mixer. Combine dry (and butter) in food processor until you have coarse crumbs. Combine wet and dry. Knead slightly. Shape into a circle, cut the circle into 8 and back for 15 minutes at 425 degree oven.
For the glaze, mix all ingredients and drizzle on top.
Beware, you might want to make these if you are going somewhere for breakfast where there will be other people. Or you'll end up like us and eat all 8 in 2 days.
MULUB,
Taylor
