When my hubby called a couple of days ago to say he was on his way home…and was in the mood to bake something yummy {and he was not referring to a baby}…I did what any sugar-lovin’ smart girl would do. I hit Pinterest in search of something that would fill my house and mouth with all the exquisite flavors of Fall.
Let me just say…we found it. We. have. found. it.
And it’s glorious. And moist, and utterly packed with sweet cinnamonny, pumpkinny goodness.
And it’s completely calorie free {wink wink}.
Ingredients:
SCONES:
* 4 cups all-purpose flour (sifted)
* 1 1/2 cup white sugar
* 2 tablespoons baking powder
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground ginger
* 1 cup of canned pure (unsweetened) pumpkin
* 6 tablespoons of half and half or cream
* 2 large eggs
* 12 tablespoons cold butter, cut into cubes
PLAIN GLAZE:
* 1 cup of powdered sugar (sifted)
* 2 tablespoons of milk (any kind)
SPICED ICING (simply add to what’s left of plain glaze):
* 1 cup of powdered sugar (sifted)
* 2 tablespoons of pure pumpkin
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* healthy pinch of ground ginger
* healthy pinch of ground cloves
Directions:
1. Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.
2. In a large bowl, sift flour and whisk together dry ingredients (through ginger).
3. In a separate bowl, whisk together pumpkin, half and half and eggs.
4. Use a pastry cutter or two knives to cut butter into the dry ingredients (this can also be pulsed in a large food processor). Continue cutting until the mixture resembles fine crumbs.
5. Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet and sticky, but if it seems too sticky to handle… sprinkle a little flour into the dough and your hands. Remember, it needs to be somewhat sticky to retain it’s moisture. Pat out dough onto the lightly floured baking sheet and form it into a large rectangle. Use a large knife or a greased pizza cutter to slice the dough into squares, and the again diagonally into half to get triangles. Gently pull the triangles apart, leaving about 1/2-inch space between each one (you can see photos of Lori’s steps right here – but keep in mind that we doubled the recipe, and cut our triangles much smaller).
6. Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.
7. While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.
8. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone.
9. As the white glaze firms up, prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone and allow the icing to dry before serving.
Source: RecipeGirl.com (tweaked slightly)
Add to this ridiculous amount of Fall-flavored goodness by whipping up a pumpkin spice latte to serve on the side. Holy mother of pearl, your taste buds are gonna do the harlem shake {which I totally realize is so old school at this point…so maybe they’ll break out a few fox moves….”frakak ka ka kaka ka!”}.
Now…if you haven’t eaten all you’ve just baked…give some away as a little Thanksgiving treat:
To download your full sheet of large (6 to a page) Thanksgiving tags, click right here
or get the small tags (10 to a page) by clicking here
Whip up some of these candied cinnamon almonds (recipe and printable here), wrap up some of these pumpkin scones, and bless some of your favorite peeps this Thanksgiving!
*Please remember that these printables are exclusively for personal use and are NOT to be reprinted for resale purposes. Be sure to like Simply Bloom {Blog & Design} on Facebook to catch all our FREE printables!
