We are now a couple weeks into November, and pumpkin month rolls on.
This week will be a recipe you make more than once, I guarantee it!
Pumpkin Scones with Nutmeg Glaze. Yes, I know, very exciting.
Serve these up for the holidays, and your friends will think they have died and gone to bed and breakfast heaven. If you want them to ever leave, you might need to refrain from baking this particular treat. But if you don’t care about your houseguests setting up camp, then bake away.
There is just something about a scone, somewhere in between a biscuit and shortbread. Flaky and tender is what you want. Not too sweet, but sweet enough. I feel I just described me on a good day. Not the flaky part, of course.
Scones are another one of those sweet treats that you can have morning, noon or night. Coffee, check.
Afternoon tea, check. After-dinner cordial, check. It even fits into the snack category. A pumpkin scone alongside a pumpkin latte is pumpkin lover overdrive — not to be confused with the ’70s Canadian band Bachman Turner Overdrive.
Bake up a few batches, wrap them up and give them away in a Thanksgiving basket of goodies. They travel well, and you don’t need utensils, garnishes or sprucing up before people dig in. I do know a few peeps who like to warm them up with a little butter added, but I think they’re fine with just scone and glaze.
Pumpkin pie, of course, always takes center stage at most holiday shindigs, but this pumpkin concoction will make your guests forget all about the pie they didn’t have, and request the recipe for their next hullabaloo. I am working the thesaurus for celebration synonyms today, aren’t I?
I just feel such jubilation for my pumpkin-palooza month, I can hardly stand it.
Alright my little pumpkin heads, whip up a batch and par-tay. I did not need the thesaurus for that one.
Now, follow the directions, put some love into it and invite me over when it’s done.
Pumpkin Scones with Nutmeg Glaze
1/2 cup pure pumpkin
1/3 cup milk or heavy cream (I used 2 percent)
1 1/2 tsp. vanilla
2 cups flour
1/2 cup brown sugar
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
1 1/2 tsp. baking powder
1/2 cup unsalted butter (cut into pieces)
1 cup powdered sugar
2 1/2 tbsp. milk
1/4 tsp. nutmeg Preheat oven to 400 degrees.
Line a large baking sheet with parchment paper or lightly spray with cooking oil.
In small bowl, combine pumpkin, milk and vanilla. Stir until combined, set aside. In large bowl, sift together flour, brown sugar, salt, cinnamon, cloves and nutmeg. Add in butter and mix with pastry cutter or fork until dough looks like coarse crumbs.
Add pumpkin mixture to flour, gently stir until dough forms (you might need a tad more flour if too sticky to work with).
Lay dough out onto lightly floured surface. Pat into circle about 3/4 to 1-inch thick. Cut like a pie into 8 pieces. (I cut into 12 pieces, because I wanted thinner ones.) Place on prepared baking sheet.
Bake for 20 minutes, until edges are turning golden brown. Take out and let cool. In small bowl mix together glaze ingredients. Brush generously onto each scone and let glaze set.
Note: After first glaze set, I made half the glaze recipe with only a bit of milk, and drizzled the thicker glaze over top, making a nice, pretty finish on the scone.