Pumpkin Scones

Time: 35 minutes

Makes 6 – 8 scones

Music Selection: Mama & Papas – California Dreamin’

Pumpkin scones always wind up on our breakfast list in the Fall. My kids think though that the music should be a Halloween Theme, like the Monster Mash… but, my mind strays to warmer climates when Fall hits in Alberta – so, “California Dreamin'”. I do like the crisp, fresh air at this time of year, and the crunch of leaves when I go for walks, but I also know what is coming, too! Hence, wanting to make delicious pumpkin scones. You should see the grins on my kids’ faces when they come down the stairs and smell these scones!

Ingredients for Scones:

½ cup canned, pureed pumpkin 

1 large egg

 3 Tbsp milk

1 Tbsp molasses

2 tsp vanilla

 2 cups flour, plus more for dusting

¼ cup brown sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

¾ tsp ground ginger

¾ tsp ground cloves

½ tsp ground nutmeg

½ cup cold butter, cut in cubes

Extra milk and sugar to brush scones

Glaze Ingredients:

 1 ½ cup icing sugar

¼ tsp cinnamon

1/8 tsp ground ginger

1/8 tsp nutmeg

1/8 tsp cloves

2 – 3 Tbsp milk

Directions for Scones:

Preheat oven to 400 deg F. Line cookie sheet with parchment paper.

In small bowl, mix pumpkin, egg, milk, molasses and vanilla.

In large bowl, combine flour, brown sugar, baking powder, baking soda, salt and spices. With pastry cutter, cut in the cold butter, until pea-size clumps of butter/flour.

Mix in the wet ingredients. Using your hands, mix well. On a flour counter, place dough and need until a smooth ball. Form one large circular disc with the dough, about ¾ inch deep (about an 8 inch circle). Ensure disk is flat and smooth. Cut into 8 triangles and place on baking sheet.

In small bowl, mix 1 Tbsp sugar with 2 Tbsp milk and brush on tops of scones. Bake for 18- 20 minutes.

Let cool.

Directions for Glaze:

In meantime, make glaze by mixing all of the glaze ingredients, until smooth. Place in small ziplock plastic bag. Cut a small cut in one corner. Pipe the icing onto the scones and serve with Devonshire cream, double cream, cream cheese, lemon curd, butter and/or jams!

Then, listen to the Mamas & Papas again!

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