There’s something pretty cool about rediscovering old recipes with your child. These pumpkin scones are a good example. I first made them way back in 2009 – when I was pregnant with the munchkin. Then I completely forgot about the recipe until this morning, when the munchkin and I made them together. They are so much better when little hands have patted the dough into a disc, then cut them into shapes with cookie cutters. As you can see, we used pumpkin shaped cookie cutters for our pumpkin scones. It only seemed appropriate.
When we got down to the last bits of dough, we shaped our scones into the more traditional triangle shapes and placed everything in the oven for 15 minutes. The end result was fluffy pumpkin scones flavored with just the right amount of cinnamon, all spice, nutmeg and cloves. As they were cooling we topped them with a spiced glaze, which made an already delicious baked treat pretty much impossible to resist. Scones like this make your home smell like Autumn and would be a super addition to the holiday table.
When our scones were ready to eat, we sat at the kitchen table with glasses of cold milk and played a card game called Racoon Rumpus. It’s the latest addition to our growing collection of preschool games, which the munchkin just can’t get enough of. I’ve been wondering if I should write a post about our favorite games because it can be a challenge to find ones that are fun for kids and grown ups.
Game time was shortly followed by lunch time and then nap time, which could more appropriately be called “resting time” these days because the munchkin prefers to read books or do puzzles instead of taking a nap. I may have indulged in a couple scones and a steaming mug of coffee while he was upstairs. Can you blame me? These scones are irresistible.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground all spice
- ¼ teaspoon ground ginger
- 6 tablespoons cold butter, cut into small pieces
- ½ cup canned pumpkin
- 7 tablespoons light brown sugar, packed
- 3 tablespoons heavy cream
- 1 large egg
- 1 cup confectioners sugar
- 2-4 tablespoons heavy cream or whole milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- A pinch of all spice
- A pinch ground cloves
- Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, baking soda, salt and spices.
- With your hands, mix the butter into the flour mixture until it resembles coarse breadcrumbs. (You can also use a food processor with a pastry attachment, but that’s not as much fun.)
- In a medium bowl combine the pumpkin, sugar, cream and egg with a whisk. Fold into the dry ingredients and mix with a large spoon until the dry bits at the bottom of the bowl have been incorporated.
- With your hands, pat the mix into a ball and turn out onto a lightly floured surface. Continue to shape into a ball, then gently press down and out, forming the dough into a flattened circle about 1 to 1½ inches thick. If the edges of the circle start to crack just place the palm of your hand against the edge and gently press the dough back in.
- Dust a large, sharp knife with flour and cut the dough into six triangles. Slide the knife under each triangle to help you lift and transfer it to the prepared baking sheet. (If you are using a cookie cutter, dust the cookie cutter with all purpose flour before pressing it into the dough, then repeat every time you cut additional dough shapes. The flour helps prevent the dough from sticking to the cutter.)
- Bake for 14 – 16 minutes, or until the scones begin to turn light brown in color. Place on a rack to cool.
- While the scones are cooling, mix the confectioners sugar, spices and milk together in a small bowl. (Begin by adding 2 tablespoons of the cream, then add more as needed until you have a thick, pourable glaze.) Drizzle over the scones while they are still warm. We glazed the scones twice. We used half during our first pass, then let the glaze set on the scones for a few minutes before finishing them off with the rest of the glaze.