this past weekend i went to a potluck brunch with some friends from college. we were all orientation leaders at gw. well actually gw likes to have fun, snazzy names for all their programs and student employees, so at gw it isn’t orientation, it’s colonial inauguration (ci) and we weren’t orientation leaders, we were colonial cabinet members. also there aren’t resident assistants at gw, instead there are house proctors/scholars and when i was in school they were community facilitators. fancy, huh?
okay, not really… but enough about gw, it was so, so wonderful to see everyone who i did ci with. i hadn’t seen them in years and i had a great time catching up with all of them. since it was a potluck brunch, i signed up to bring scones. i thought it would be nice to bring both a sweet and a savory scone and decided on making pumpkin scones and bacon & cheddar scones (new recipe coming soon!).
i did a quick search online and found these pumpkin scones from one of my favorite blogs, brown eyed baker. i knew it would be good because i haven’t made a bad recipe from this blog yet. and of course, they were delicious – full of pumpkin flavor and warm spices. unfortunately, i think i may have used too much flour while forming the scones so they were just a tad bit dry.
still they were light and flaky and everyone enjoyed them. i think what made these scones extra special was the spiced glaze. of course you could just use plain ol’ powdered sugar/milk glaze but you would definitely be missing out. i loved the extra punch of spice – cinnamon, nutmeg, cloves, and ginger. amazing!
so in celebration of old friends and fall time, make a batch of these pumpkin scones with spiced glaze!
to start, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, ground ginger, and ground cloves in a large bowl.
add the butter and use a pastry blender or two forks to cut the butter into the flour mixture until it’s crumbly.
in another bowl, mix together the pumpkin, half and half, and egg.
there we go…
then pour the wet ingredients over the dry,
and use a spatula to fold the ingredients together,
until it forms a lovely ball of dough.
put the dough onto a lightly floured surface and form it into a 1 inch thick rectangle. be sure not to use too much flour or else the scones will end up a little dry like mine did.
cut the rectangle into thirds and then cut each third into 4 pieces.
arrange the scones on to a parchment paper or silpat mat lined baking sheet. don’t worry about them being kind of close together because they don’t spread much, if it at all.
bake the scones at 425 degrees f for 14-16 minutes.
transfer the scones to a wire rack to cool completely. while the scones are cooling, make the spiced glaze. just combine powdered sugar, cinnamon, nutmeg, and a pinch each of ground ginger and ground cloves.
then add just a little bit of milk.
and mix until it’s nice and smooth.
once the scones are cool, pour some of the glaze on to each one.
then allow the scones to dry for 1 hour to give the glaze some time to harden and dry. then it’s time to gobble them right up!
for the recipe please visit brown eyed baker. (the only change i made was that i omitted the powdered sugar glaze, i figured there was no need for both the regular and spiced glazes).