Enjoy!
Terrific Pumpkin Scones
Scones
1 cup all-purpose flour
1 cup whole wheat flour
4 Tbsp white sugar
3 Tbsp Dark Brown sugar
½ tsp salt
¾ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp ginger
6 Tbsp cold butter
½ cup pumpkin
3 Tbsp milk
1 large egg
Optional – ½ cup chocolate chips or ½ cups cinnamon chips, or ½ cups nuts, or anything else that might sound good to you.
In large bowl, mix flours, sugars, salt and spices.
-Cut in butter until about the size of peas or smaller.
-Stir in your chocolate chips or whatever you have chosen.
-In separate bowl, beat egg and add milk.
- Add pumpkin to milk and egg mixture.
-Next add liquids to dry ingredients and stir with fork until mixed well.
-Turn out onto a slightly floured surface and knead a few times.
-Divide dough in half.
-Press first half out on ungreased into a circle having it about ¾ inch thick on a cookie sheet and cut into 6 or 8 pieces. Move pieces apart slightly.
-Repeat above step for other half of dough, placing it on the same cookie sheet.
-Bake: 16 – 18 minutes at 425º F. They should be a light brown.
-Cool.
Glaze
½ cup water
1 cup granulated sugar
Pinch of Cream of tartar
Place in a covered saucepan and bring to a boil. Continue to boil until candy thermometer reads 226º F and mixture looks like a syrup (sugar is dissolved).
When syrup is cooled to 110º F(lukewarm), add ¼ tsp of vanilla and 1 – 1 ½ cups of powdered sugar, until you have a nice pouring consistency. Beat until smooth.
-Pour, or brush, over cooled scones. You can do a second or third layer of the glaze. This does make a large amount of glaze.
Scones
1 cup all-purpose flour
1 cup whole wheat flour
4 Tbsp white sugar
3 Tbsp Dark Brown sugar
½ tsp salt
¾ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp ginger
6 Tbsp cold butter
½ cup pumpkin
3 Tbsp milk
1 large egg
Optional – ½ cup chocolate chips or ½ cups cinnamon chips, or ½ cups nuts, or anything else that might sound good to you.
In large bowl, mix flours, sugars, salt and spices.
-Cut in butter until about the size of peas or smaller.
-Stir in your chocolate chips or whatever you have chosen.
-In separate bowl, beat egg and add milk.
- Add pumpkin to milk and egg mixture.
-Next add liquids to dry ingredients and stir with fork until mixed well.
-Turn out onto a slightly floured surface and knead a few times.
-Divide dough in half.
-Press first half out on ungreased into a circle having it about ¾ inch thick on a cookie sheet and cut into 6 or 8 pieces. Move pieces apart slightly.
-Repeat above step for other half of dough, placing it on the same cookie sheet.
-Bake: 16 – 18 minutes at 425º F. They should be a light brown.
-Cool.
Glaze
½ cup water
1 cup granulated sugar
Pinch of Cream of tartar
Place in a covered saucepan and bring to a boil. Continue to boil until candy thermometer reads 226º F and mixture looks like a syrup (sugar is dissolved).
When syrup is cooled to 110º F(lukewarm), add ¼ tsp of vanilla and 1 – 1 ½ cups of powdered sugar, until you have a nice pouring consistency. Beat until smooth.
-Pour, or brush, over cooled scones. You can do a second or third layer of the glaze. This does make a large amount of glaze.
NOTE: The can of pumpkin has lots more pumpkin than 1/2 cup. So, now I have frozen 1/2 cup amounts, so that I can pull one of those containers out of the freezer and make more scones. :)
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