Seasonal Flavor

Here it is. The obligatory Fall pumpkin spice recipe. Like I have said before, I have nothing against pumpkin spice or anything but, the hoopla it generates, I find ridiculous. Regardless, I am not above indulging in the flavor of the season. This was an experimental recipe and it seemed to generate lots of compliments so I hope you like it too.

Pumpkin Cinnamon Chip Scones (Adapted from www.inspiredtaste.net)

Scones
2-3C all-purpose flour
1/3 cup  brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
8 tablespoons cold unsalted butter
1/2 cup pumpkin puree
1 tablespoon molasses 
3 tablespoons half and half or cream
1 large egg
2 teaspoons vanilla extract
1/2 C sour cream
1/2 bag cinnamon chips

Simple Sugar Glaze 
1 cup (125 grams) powdered sugar, sifted
1 to 2 tablespoons half and half or cream

Pumpkin Spice Glaze 
1 cup (125 grams) powdered sugar, sifted
1 tablespoon pumpkin puree
1/8 teaspoon cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 to 2 tablespoons half and half or cream

Directions

Preheat oven to 400F

In a large mixing bowl, whisk together 2 Cups flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended. 

Cut the butter into small cubes then scatter over the flour mixture. Use two knives or a pastry cutter to “cut” the butter into the flour until the mixture resembles coarse cornmeal with a few pea-sized bits of butter, about 5 minutes. (You could also use a food processor for this – if using, add flour mixture to the bowl of a food processor, add the cold butter cubes. Then pulse three to four times).

In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg, sour cream, and vanilla extract until blended.

Stir the pumpkin mixture into the flour and butter mixture until a soft dough forms. Add additional flour, 1/2 Cup at a time, if dough is too wet. Add cinnamon chips. Transfer the dough to a floured surface. Knead three to four times until it comes together.  

Pat the dough into a circle (a rolling pin can be used here). Cut the circle into even sized triangles (I got 10). 

Place scones onto a parchment lined baking sheet then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely.   Use a fork to drizzle with glazes (recipe below).

Glazes 

For the simple sugar glaze, add the sugar to a medium bowl then add one tablespoon of half and half in increment stirring in between until desired consistency is achieved. . Stir then judge the consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick, add a little more half and half (a little goes a long way, here). If it is too thin, add a little more powdered sugar.

In another bowl, make the pumpkin spice glaze. Combine the sugar, pumpkin puree, spices then add one tablespoon of half and half. Stir and check consistency. Adjust the same way as you would the simple glaze.