For those of you who don’t know, I have a Facebook page for this blog- A Rented Kitchen– that gets updated regularly with pictures, stats, and reminders of new posts! Just this weekend I figured out I could create a poll for my Facebook page (I’m a few steps behind….) and did just that! The poll question I posed out of curiosity was:
“What would you rather see more of from this rented kitchen?”
a) vegetarian dishes
b) desserts and breads
c) healthy food yummies
d) vegan noms.
Twenty-four hours after I placed the poll, the desserts and bread category was in the lead. I promised people that whatever they wanted to see more of I would try to incorporate more into my recipe list. Thus, since the people wanted desserts and breads- I bring you these delicious, perfectly seasonal, pumpkin spice glazed scones.
These treats were perfect for this weekend. Every morning I woke up, warmed one up in the microwave for a few seconds, just until the icing got a little soft, and sat on my front porch while the birds woke up. It was just what I needed, and hopefully you’ll enjoy them too!
At this point, the request for vegetarian dishes and healthy food yummies has evened out with the level of desserts and breads requests, but since the first people who polled wanted sweets- that is what I’m delivering first. However, I would love to hear your responses to my question as well! Feel free to check out my Facebook page and write in your own request or vote on the options provided! It’s never too late! I love knowing what you all are thinking.
In the meantime, I hope this recipe finds you with some slow mornings and an opportunity to embrace the season. Come back soon!
- 2 cups all-purpose flour
- 7 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 6 Tablespoons cold butter
- ½ cup canned pumpkin
- 3 Tablespoons half-and-half (I used 2% milk instead and they turned out great!)
- 1 large egg
Powder-Sugar Glaze Ingredients:
- 1 cup plus 1 Tablespoon powdered sugar
- 2 Tablespoons milk
Spiced Glaze Ingredients:
- 1 cup plus 3 Tablespoons powdered sugar
- 2 Tablespoons milk
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
- Preheat the oven to 425˚ F and prepare a baking sheet by lining it with parchment paper; set aside.
- Combine the first 8 ingredients- flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger- in a large bowl and mix well.
- Using two forks, cut the cold butter into the dry ingredients so that there are no obvious clumps remaining; set aside.
- In a medium sized bowl, combine the pumpkin, milk (half-and-half/ whole/ 2%- your preference!), and the egg. Whisk until well blended and then fold the wet ingredients into the dry ingredients.
- Once the wet and dry ingredients are evenly combined, you will be able to fold the dough into a ball- pat it some to eliminate cracks and ensure the ingredients are evenly distributed.
- Lightly flour a working surface, place your dough ball in the center, and pat it out into a rectangle- one inch thick and about three times as long as wide.
- Using a long knife or a pizza cutter cut the rectangle into three even sections- cutting twice through the width.
- Cut each of those three sections diagonally both ways, like an X, so that you end up with four pieces per section, and 12 triangular pieces total.
- Arrange the scones on the prepared baking sheet and bake for 10-14 minutes, or until light brown and a toothpick comes out clean.
- Once cooked, place the scones on a cooling rack and begin preparing glaze.
- Powdered Sugar Glaze: Mix the powdered sugar and milk together in a small bowl until smooth. When the scones are cool, brush a thin layer of the glaze on top of each.
- Spiced Glaze: Combine the powdered sugar, milk, and spices together in a small bowl- mixing well. Once the powdered sugar glaze is firm, drizzle a layer on top of each scone. Allow for the icing to firm up before serving (about an hour). Enjoy!
Notes and Tips!:
- This recipe calls for two different glazes. Since this was my first time making scones I followed the directions, however I think these scones would be just as good with one glaze. Sooo, if you’re interested in making them slightly healthier- drop the powdered sugar glaze and instead of drizzling the spiced glaze, spread a thin layer on top of each scone! Sometimes less can be more.
- Don’t forget to allow time for the icing to cool before serving or moving the scones! You want at least an hour for that step or else things get messy!
- Source: Brown Eyes Baker Food blog, originally adapted from We [Heart] Food
- In the mood for more fall pumpkin recipes? Try these: Pumpkin Spice Donuts and Baked Pumpkin Oatmeal Cups!
- In the breakfast food mood? You’d love these!: Blueberry Cinnamon Coffee Cake, Oatmeal Chocolate Chip Cookie Pancakes