It’s Friday! I’m so glad to be blogging again, and for the month of October for The Hungry {Romance} Writer column, I’m sharing recipes for fall foods that are eaten, shared, and mentioned in my newest release Mister October. My story in this limited romance anthology is called One October Night, and it takes place in Kingsmill, VA, a tiny fictional town deep in the Shenandoah Mountains. In the center of this town, there’s a small cafe that serves as the meeting place for all of the characters. The cafe also offers all sorts of holiday treats. In One October Night, Pumpkin Muffins, Pumpkin Scones, and Pumpkin Lattes are some of the popular things my characters (and I) enjoy!
This is not the easiest scone recipe, but the extra work to freeze and grate the butter, as well as the recommendation to blot the pumpkin puree, really makes these scones light and fluffy instead of too hard or too dense. This recipe is a dish-mash of two recipes I’ve used over the years. The first is from www.sallysbakingaddiction.com and the other is from Simply Scones, a tiny recipe book published in 1988. I hope you enjoy them!
Pumpkin Scones
Ingredients
Scones
- 2 1/2 cups flour
- 1/2 cup brown sugar packed
- 1 Tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 1/2 cup very cold salted butter diced
- 3/4 cup pumpkin purée
- 1/3 cup whole milk plus extra for brushing
- 1 teaspoon pure vanilla extract
Vanilla Glaze
- 1/2 cup powdered sugar
- 2 to 3 teaspoons whole milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ginger
Instructions
Scones
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Line a baking sheet with parchment paper and preheat the oven to 425℉.
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In a large mixing bowl, combine the flour, brown sugar, baking powder, cinnamon pumpkin pie spice, and salt. Whisk the dry ingredients until well blended,
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With a pastry cutter, cut the butter into the dry ingredients and mix until the mixture is crumbly and none of the butter pieces are larger than a small pea.
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In another bowl, mix together the pumpkin puree, milk, and vanilla extract. Once the wet ingredients are well mixed, stir the wet mixture into the dry/butter mixture. Do not over mix, but make sure all of the dry mixture is now moist.
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Dust flour onto a counter and turn the scone dough on top of this flour. Knead the dough quickly and turn into an 8" circle. Cut the circle into 8 wedges, making sure to clean the knife between each cut. Place these 8 wedges onto the prepared baking sheet. Then freeze the wedges, on the sheet, for 15 minutes.
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Remove the baking sheet from the freezer and brush the tops with the milk. Bake for 13-16 minutes, until the scones are golden on top and a toothpick stuck into the center comes out clean.
Vanilla Glaze
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In a small bowl, mix together the vanilla glaze ingredients. Set aside. If the glaze is too thin, add more confectioner's sugar. If it's too thick, add a bit more milk.
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Once the scones come out of the oven, remove them to a cooling rack. After ten minutes, drizzle the vanilla glaze over the 8 wedges and serve.
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