Honey Pumpkin Scones Recipe
- 2 1/4 cup flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/3 cup packed brown sugar
- 1/2 cup butter, cold and diced in pieces
- 1/2 cup COLD pumpkin puree
- 4 Tablespoons buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 2 Tablespoons honey
- 1 Tablespoon half and half
- Preheat oven to 425.
- Whisk dry ingredients together,
- Cut butter into dry ingredients with pastry cutter or large fork.
- Stir in pumpkin puree, buttermilk, egg, vanilla extract, and honey until incorporated.
- Knead dough on a floured work surface until well mixed.
- Divide dough in half. Work each half into a square roughly 8" on a side, or a circle roughly 8" across. Cut into 8 pieces. (16 pieces total).
- Placed scones on a greased cookie sheet, and brush top with half and half.
- Cook in oven 13-15 minutes, until tops are golden brown and toothpick inserted in center comes out clean.
- Transfer to a wire rack and cool for 10 minutes, glaze while still warm.
WHITE ICING GLAZE
- 2 cups white powdered sugar
- 2 Tablespoons half-and-half
- Whisk ingredients in bowl. You are looking for something thick, but still stirrable. Add more half-and-half if necessary.
- Glaze scones by dipping the tops directly into the glaze, then transferring to a wire cooling rack.
- Apply pumpkin glaze below when scone is completely cooled.
- Leftover glaze from above
- 1 Tablespoon pumpkin puree
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- additional powdered sugar as necessary
- Mix the pumpkin puree and spices into the remaining glaze.
- Add additional powdered sugar to bring consistency back to thick.
- Drizzle from a spoon directly onto scone. Have fun!
Preparing Fresh Pumpkin
There are many different ways to prepare pumpkin, but this is the easiest and quickest method we have found yet. When cooked right, the hard outer shell peels off practically by itself!
Sugar pumpkins (the small pumpkins the size of a volleyball) are recommended, but we have used jack-o-lantern sized pumpkins, and even giant 50-100 pound pumpkins, with good results. In general, the smaller the pumpkin, the sweeter the meat. You may need to add more honey with a larger pumpkin (taste before baking).
Use fresh pumpkins, not carved pumpkins. Any pulp not used immediately in recipes can be stored for up to 2 days in the refridgerator, or can be stored in the freezer indefinitely. If you store in the freezer, place a 1 cup portion in a plastic bag - this is the amount required by most recipes.
one fresh pumpkin
small amount of oil or Pam
Cut pumpkin in halves (or quarters, if large).
Scoop out pulp and seeds. (Seeds can be saved later for roasting.)
Lightly oil inside meat of pumpkin.
Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet.
Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout.
Allow to cool until you can handle with your hands.
Scrape pulp from rind and place in blender.
Puree until consistent throughout.
Line colander with coffee filters.
Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.
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