My weekend at my boyfriend’s house in New Jersey was incredible. I was really nervous about it, especially because I was bringing Teddy, my puppy. Gary has three dogs of his own, and usually when Teddy is around other dogs, he gets super excited and becomes a total pain. It’s usually a total stress-fest. However, to my surprise, Teddy actually seemed to learn from the other dogs (who are very well trained). He picked up on a bunch of their good habits.
It’s so much more relaxing up where Gary lives than it is by me. By me, it’s that NY fast paced craziness…and by him, you’d swear that you are in the country. Like Saturday night, he built a fire in his fire pit in the backyard and we hung out and roasted marshmallows! Maybe that’s common to you…but we typically don’t do that where I’m from. And everyone in his town knows each other by name, everyone is polite and sweet to one another..I felt like i was on the set of a movie. The ocean, boats, kids playing on the street. It was heaven.
As I mentioned in an earlier post, I wanted to bake something to bring with me. I wanted to make something fall inspired because Gary and I both are loving the leaves changing and that chill that is starting to fill the air. I decided to go for Pumpkin Scones.
2 cups all-purpose flour
3/4 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pure (unsweetened) pumpkin
3 tablespoons half and half cream
1 large egg
6 tablespoons cold butter, cut into cubes
1/2 cup powdered sugar (sifted)
1 tablespoon milk (any kind)
3/4 cup powdered sugar (sifted)
1 to 2 tablespoons milk (any kind)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground ginger
pinch of ground cloves
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, whisk together dry ingredients (through ginger).
3. In a separate bowl, whisk together pumpkin, half and half and egg.
4. Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse 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, but if it seems super sticky… just go ahead and sprinkle a little more flour into the dough until it’s easier to handle. Remember, you want it to be somewhat sticky, and that’s okay- but you also don’t want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.
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 (or brush it on) and allow the icing to dry before serving.
Honestly, I gave one to my dad that he let my mom try and she sent me a text saying, “OMG I’m OBSESSED with the scone you gave daddy, give me the ingredients and recipe now!!” That’s never happened before. These are a winner! Mom and boyfriend approved!
P.S. Click the picture to add to Pinterest!