We had a blast at our Halloween party last night, but more about that later. For now my main focus is on scones! Soft and flaky pumpkin scones to be exact. This is another one of those recipes that popped into my head so that I could utilize left over puree. I love scones, the british variety….well at least I think it’s the British kind, I can never remember the difference between those and the american kind. These are flaky, tender and lightly sweetened. I’m really trying to get my fill of everything that’s in season now, pumpkin, apples, sweet potato, pears, I’ve been eating apple oatmeal almost everyday for the past week and I just can’t get sick of it! Soon enough there won’t be anything in season, so if I turn orange from all the beta carotene I’ve been eating, I’m a-ok with that.
The pumpkin adds a nice orange hue and a wonderful tenderness to the scones. When they’re are baking the spices fill your kitchen with an incredible aroma, such a comforting smell during the cool Fall months. These were called “Starbucks” scones, but since I’ve never actually tried one of the pumpkin scones at Starbucks, I can’t really attest to the comparison, what I can say is that these are freakin’ delicious! The perfect thing to enjoy on a sunday afternoon with a nice cup of tea, or after an evening of carving pumpkins.
These were great as is but if you like a little extra sweetness you can add a nice little string of spiced vanilla glaze.
Pumpkin Spiced Scones
Makes 8 Scones
Adapted from Food.com
- 2 cups unbleached all-purpose flour
- 1 tablespoon cornstarch
- 3 tablespoons granulated sugar
- 4 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground all-spice
- 1/2 teaspoon ground ginger
- 1/2 cup canned pumpkin
- 1/3 cup coconut milk
- 1 teaspoon vanilla
- 6 tablespoons cold margarine
- 1 cup powdered sugar
- 1-2 tablespoons non-dairy milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
In a food processor or a large bowl combine the flour, sugars, baking powder, salt, cinnamon, nutmeg, all-spice and ginger. Sprinkle the margarine over the top of the flour and pulse until the mixture is crumbly and there are no pieces bigger then the size of a pea or use a pastry cutter to cut the butter into the dry ingredients; set aside.
In a separate bowl, whisk together the pumpkin, coconut milk and vanilla. If using a food processor, dump the contents into a large bowl and fold the wet ingredients into the dry ingredient until just moistened. Form the dough into a rough ball, try not to overwork the dough, it should remain somewhat crumbly. Pat out dough onto a lightly floured surface and form it into a 3/4-inch thick circle. Use a large knife to cut the dough into 8 wedges. Place on prepared baking sheet. Bake for 15-17 minutes, or until lightly brown on the bottom. Place on wire rack to cool.
For glaze: mix together powdered sugar, milk, and cinnamon. Add additional sugar or milk as needed to achieve the desired consistency. Brush or drizzle onto warm scones.