Pinned There, Done That - Pumpkin Scones

Pumpkin Scones and Coffee

(Yes, scones - I dare you to eat just one!)

Drooling over photos on Pinterest is a new hobby of mine; one of my favorite photos being the one of pumpkin scones dripping with sweet sugary glaze.  But, keep in mind, I'm trying to ditch the baby weight (even a year later... sigh) and I didn't want all of the extra calories that the gooey topping brings with it.  If you are looking for a better sugarier topping, check out my source for the recipe at The Shoebox Kitchen.

For the scones:

• 2 cups all purpose flour - my dough was pretty gooey, but it worked out alright
• 1/4 cup plus 3 tablespoons granulated 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
• 6 tablespoons cold butter, cut into 1-inch cubes - I used EarthBalance and it worked just fine
• 1/2 cup canned pumpkin 
• 3 tablespoons soy creamer
• 1 large egg

Powdered Sugar Glaze (same credit with a bit of a twist)

• 1 cup plus 1 tablespoon powdered sugar
• 1 tsp pumpkin pie spice
• 2 tablespoons soy creamer

Oven to 425 - line a cookie sheet with parchment paper.

Whisk pumpkin, creamer (you could use milk or half-and-half like the original recipe suggests), and egg together in small bowl.

Sift dry ingredients into mixing bowl and add butter cut into small cubes on top of dry ingredients.  Mix with paddle attachment at a low/medium speed until no clumps of butter remain.  Avery and Braelin and I danced one dance to "She'll Be Comin' 'Round the Mountain." So it probably mixed for two minutes.

Cut out the mixer-ing and use a wooden spoon to mix in the dry ingredients.  It's kind of a work out but if you sing a song about shortnin' bread it goes much faster.

Shape the dough into a loaf roughly one inch thick and eight inches long and three inches wide.  Use a cookie cutter to cut the dough into three rectangles.  Then make an X in each rectangle to gie you three sets of four triangle shaped scones. 

Arrange scones on cookie sheet and bake for about 15 minutes.  I got sucked in to a game of peek-a-boo and didn't check on them, so they baked for the full 15 minutes and were a bit too brown.

Allow to cool and then brush with glaze.  Allow glaze to dry (if you can) and then enjoy with a cuppa coffee or tea or milk or water or whatever.  I don't recommend having it with lemonade, however, Avery was not a fan.

Enjoy!