The scone is one of my favorite baked goods. They are so versatile – they can be savory or subtly sweet, eaten day or night and they are always perfectly paired with a cup of coffee or tea.
Differing from the biscuit, which is normally made with animal fat or vegetable shortening, the scone relies on a relatively small amount of cold butter. The cold butter is the essence of the scone providing a better rise and structure while preserving the best butter flavor.
Blueberry scones have always been my preference, but in honor of fall’s star ingredient, I opted for the pumpkin variation with a little glaze.
Yields 16 round scones
2 cups of flour
1/2 cup granulated sugar
1 T baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
note: As a great alternative, Trader Joes sells a Pumpkin Pie spice that includes a mixture of cinnamon, nutmeg, cloves, ginger and lemon if you don’t have the ones listed above.
6 T cold butter
1/2 cup of canned pumpkin
3 T half & half
1 large egg
1 cup + 1 T powdered sugar
2 T milk (I used almond milk)
Preheat the oven to 425 degrees.
Combine flour, baking powder, salt, cinnamon and spices in a large bowl. Fork the cold butter into the dry ingredients until large chunks are no longer visible.
In a separate bowl, whisk together the pumpkin, half & half and egg.
Fold the wet ingredients into the dry being mindful not to over mix the dough. Once mixed together, roll the dough in a rectangle shape about an inch thick to cut the scones. You can cut them in whatever shape you like – raw with your hands, with a cookie cutter or in triangles. Be careful not to handle the dough too much with your hands to prevent the butter from melting.
Bake until the edges are golden brown – about 8 minutes depending on the heat of your oven. Do not over bake, even just one minute extra can dry them out. As soon as they are finished, immediately transfer them to a cooling rack and glaze once they are nearly cooled.