Momofuku Bagel Bombs

I have a confession to make, I’m a little bit in love with those little Bantam Bagel bites at Starbucks. I would probably eat them every day if I could.

These bagel bombs are not the Bantam Bagel bites, but they certainly suffice in a pinch, and they were a huge hit at Christmas brunch last year. They’re not as soft as the Starbucks version, they’ve got a bit more heft and chew to them which I think makes them more bagel-y. I tried boiling a batch of them like you would with a regular bagel recipe, but I was surprised to see it really didn’t make much of a difference. So I say skip the boil, it’s not worth it (and wasn’t part of the original recipe anyway). They also don’t brown very much, which can be a bit confusing when trying to judge doneness, so don’t be afraid if they still look a bit pale when you pull them out of the oven.

Made as written, this recipe will make a slider-size bagel bomb. I like to make smaller ones so I cut the dough into twice as many pieces so I can have more bite-sized bombs. This can, however, make filling them a bit more difficult. Just be careful not to over-fill them so that as much filling stays inside the bomb as possible. As for the ‘everything’ bagel topping, you should probably make double because you’re going to want to sprinkle that stuff on everything.

I made the Momofuku savory version, then a sweet version as well. The filling for the sweet version was tough to nail. I wanted it to be maple-flavored but as you can imagine, adding a bunch of maple syrup to cream cheese makes it a bit…. runny. In the end I settled on just a tiny bit of maple and threw in some cinnamon and brown sugar for good measure, with an extra sprinkle of cinnamon sugar on top.

Momofuku Bagel Bombs

For the bombs

  • ½ recipe Mother Dough, proofed*
  • 1 recipe cream cheese plugs, frozen (below)
  • 1 egg
  • 1 teaspoon water
  • 1 recipe Everything Bagel Mix or cinnamon sugar (below)

Making the Bombs

  1. Make desired cream cheese filling (below) and freeze until firm, at least four hours or up to one month.
  2. Make mother dough (below, takes about 1 hour).
  3. Make your egg wash by mixing the egg and water together until well-combined.
    Preheat the oven to 325°F and line a baking sheet with parchment. *If you’re feeling brave, pop up the oven to 350, they never get as brown as I’d like at 325 but I don’t remember until it’s too late. Keep in mind you may bake them a bit shorter if you use a higher temperature.
  4. Gently punch down the dough and turn out and divide the dough into 8 equal pieces. **Alternatively, you can divide the dough into 12 to 16 pieces, about 1.5 to 2 ounces each) They get pretty thin when you do the 1.5 ounce version, though. 
  5. Use your fingers to gently stretch each piece of dough out into a mini pizza between 2 to 3 inches wide.
  6. Put a cream cheese plug in the center of each dough circle. **If using the log method, just cut the log into 1/2 to 1 inch pieces depending on how big of bombs you are making.
  7. Bring up the edges of each round and pinch to seal so that the cream cheese plug is completely contained (I mean, it’ll probably leak out anyway, but at least you can say you tried your best).
  8. Once pinched, gently roll the ball between the palms of your hands to make it into a round shape.
  9. Arrange the bombs on your prepared baking sheet, leaving a few inches in between each one (they will grow).
  10. Brush each bomb generously with the egg wash and sprinkle with a generous coating of everything bagel mix all over the savory bagel bombs. If doing sweet, cover with a generous sprinkle of cinnamon sugar.
  11. Bake the bagel bombs for 20 to 30 minutes. They will probably leak a little bit but don’t worry, no one will know. Enjoy warm or allow to cool completely and store at room temperature for one day, in the fridge for a couple days, or wrap individually with foil and put into a large ziploc bag, freeze for up to a month.
  12. Reheat by zapping for a few seconds in the microwave or, even better, in an oven or toaster oven. From room temp or fridge, just about 3 to 5 minutes at 375 will do it, from frozen reheat while still wrapped in foil, I put them in the oven while it’s preheating and then check them about 3 to 5 minutes after it comes to temperature.

For the Mother Dough (Full recipe) 

  • 3½ cups (550g) flour
  • 1 tablespoon (12g) kosher salt
  • ½ packet or (1 generous teaspoon / 3.5g) active dry yeast
  • 1¾ cups water, at room temperature
  • grapeseed (or other neutral) oil

Make the Mother Dough

*The book calls for a half recipe of the mother dough, this will make 8 large or 12-16 small bombs. Math can be hard so if you want to make the full recipe of dough, there’s nothing wrong with having extra bombs on hand (your future self will thank you). Alternatively, you can wrap half tightly in plastic wrap and drop it into a freezer bag and stash it in the freezer for a couple weeks. When ready to use, thaw overnight in the fridge then set on the counter (1 to 2 hours) to come to room temp. 

  1. In the bowl of a stand mixer, stir together the flour, salt, and yeast until combined.
  2. Using a silicone spatula, add the water and stir, mixing until the mixture has come together into a shaggy mass.
  3. Using the dough hook attachment, mix the dough on the lowest speed for 3 minutes, or until the dough forms a smooth ball. Continue kneading for another 4 or 5 minutes on the lowest speed. The dough should look like a wet ball and should bounce back when gently poked.
  4. Brush a large bowl with oil and add the dough, turning to coat. Cover with plastic wrap and let the proof at room temperature for 45 minutes. (If you want to hit the “pause” button, throw the bowl in the fridge overnight. Be sure to take it out about an hour or two ahead of time when you’re ready to continue the next day).

Bacon, Scallion, Cream Cheese Plugs

  • 4 strips of bacon, cooked and crumbled or finely chopped
  • 8 ounces cream cheese, softened to room temperature
  • 2 scallions (greens only), thinly sliced
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
  1. Line a quarter sheet pan with plastic wrap and set aside.
  2. Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until it is soft and creamy. Scrape down the sides and bottom of the bowl and add the chopped bacon, scallions, sugar, and salt and paddle briefly to incorporate.
  3. Scoop the cream cheese mixture onto prepared pan in 8 even lump. Freeze until rock hard, 1 to 3 hours. Alternatively, you can scrape it out onto the plastic wrap then use the plastic wrap to roll it into a log about 1 to 1 1/2 inches thick (depending on if you plan to make larger or smaller bombs)
    *Once the plugs are frozen solid, they are ready to be used, or they can be stored in an ziploc bag in the freezer for up to 1 month.

Maple Cinnamon Cream Cheese Plugs

  • 8 ounces cream cheese, softened to room temperature
  • 1 tablespoon maple syrup
  • 2 tablespoons brown sugar (dark brown is best)
  • 1/2 teaspoon cinnamon
  • Powdered sugar, if needed
  1. Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until it is soft and creamy. Scrape down the sides and bottom of the bowl and add the maple, brown sugar, and cinnamon. If it looks too runny, throw in a teaspoon or two of powdered sugar to thicken it up. Taste and adjust as needed to your preference, I make mine a little less sweet (since the bombs will be dusted with cinnamon sugar) but you could use more or less brown sugar to your preference.
  2. Scoop the cream cheese mixture onto prepared pan in 8 even lump. Freeze until rock hard, 1 to 3 hours. Alternatively, you can scrape it out onto the plastic wrap then use the plastic wrap to roll it into a log about 1 to 1 1/2 inches thick (depending on if you plan to make larger or smaller bombs)
    *Once the plugs are frozen solid, they are ready to be used, or they can be stored in an ziploc bag in the freezer for up to 1 month.

Everything Bagel Mix

  • ¾ teaspoon kosher salt
  • 1 tablespoon white sesame seeds
  • 2 teaspoons black sesame seeds
  • 2 teaspoons poppy seeds
  • 1 tablespoon dried onions
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  1. Mix together the salt, sesame seeds, poppy seeds, dried onions, onion powder, and garlic powder in an airtight container. The mix keeps forever in the pantry, but it is best used within 6 months.
    Note: You can now buy pre-mixed everything bagel mix at your local Trader Joes 🙂 Amazon also it (for a higher price tag) as well as a few options if you don’t feel like buying 6 different jars of spices.

Cinnamon Sugar Sprinkle

  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  1. Stir together ingredients until thoroughly combined.

Notes

  • If you do not plan to use your mother dough the day you make it, you can store it in an airtight container at least twice its size (or in its bowl, covered securely with plastic wrap) in the fridge for up to 3 days. Take it out of the fridge and let it come to room temperature 30 to 45 minutes before using.
  • If you’re making both fillings, split each recipe in half and fill half of the bombs with the savory cream cheese and the other half with the sweet cream cheese.
  • Reheat by zapping for a few seconds in the microwave or, even better, in an oven or toaster oven. From room temp or fridge, just about 3 to 5 minutes at 375 will do it, from frozen reheat while still wrapped in foil, I put them in the oven while it’s preheating and then check them about 3 to 5 minutes after it comes to temperature.

babka rolls

Babka has been on my to-do list for a long time now. So when King Arthur Flour featured their babka recipe as their Bakealong Challenge back in April, I Jumped on the opportunity to finally make my own.

For those of you who aren’t familiar with babka, it’s like cinnamon swirl bread but on crack. Often filled with chocolate or cinnamon and nuts, then topped with a sweet, crunchy streusel topping – this stuff is irresistible.

 

Though it looks very intimidating, having finally made it I can honestly say it’s not nearly as scary or daunting as I thought it would be. It’s a lot like making cinnamon rolls except you don’t have to cut the log into individual pieces, although once I made these all I wanted to do was turn them into rolls… which is why my April post turned into a July post (oops?).

 

However you decide to shape it, your babka will start with a simple sweet yeast dough. Once properly kneaded, you let it rise, shape it, let it rise again, then bake it off in the oven.

I know what you’re thinking… You’re looking at all those twisties and and saying to yourself that clearly this is some kind of trick. It must be harder than expected because just LOOK at how beautiful these babies are. I assure you, it’s no trick. Though time consuming (as all yeast breads are), these are not actually “difficult”. I made these three ways so you can choose your favorite and run with it.

The original recipe provided by King Arthur Flour gave enough for two loaves, so I’ve halved the recipe assuming you will only want to make one loaf (or 12 rolls). If you want to make two loaves (or two batches of rolls), feel free to double the recipe and divide it into two pieces after its first rise to work one loaf at a time. I did NOT halve the filling or the topping, you will use all the filling in the rolls and you’ll have leftover topping but that stuff is good on everything so feel free to stash it in your fridge or freezer for the next time you want to jazz something up with a bit of streusel on top.

babka rolls

Ingredients

    For the dough
  • 1/2 to 2/3 cups warm water
  • 1 large egg, lightly beaten
  • 3 cups + 2 tablespoons (13.25 ounces) all-purpose flour
  • 2 1/2 tablespoons nonfat dry milk*
  • 1 tablespoon instant (rapid rise) yeast
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 5 tablespoons unsalted butter, at room temperature
  • 1/2 tablespoon vanilla extract
  • For the filling
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup dutch cocoa powder
  • 1/2 teaspoon espresso powder
  • 1 cup mini chocolate chips
  • 1 cup chopped walnuts or pecans
  • For the streusel topping
  • 4 tablespoons melted butter
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup confectioners’ sugar
  • 1/2 cup all-purpose flour
  • For the egg wash (make right before baking)
  • 1 large egg, beaten (set aside)
  • For the glaze (make after the rolls come out of the oven)
  • 1/4 cup powdered sugar
  • 1 Tablespoon milk

Instructions

    Make the dough
  1. In a large bowl or stand mixer, combine all of the dough ingredients, using the lesser amount of water. Mix the ingredients together until everything is moistened, adding additional water if necessary to enable the dough to come together. It will still be a little lumpy and not very pretty. Once the dough comes together, cover the bowl with a cloth or plastic wrap and let the dough rest for 20 minutes.
  2. After resting, knead the dough by hand or with the dough hook until it becomes soft and smooth like a normal bread dough.
  3. Place the dough in a lightly greased bowl and cover the bowl with plastic wrap. Set aside to rise for about 1 1/2 to 2 hours, until the dough becomes very puffy (it may not quite double in size).
  4. If you need a break, now's the time to take it. Instead of allowing to rise now, you can cover with plastic wrap and place in the fridge overnight. In the morning, remove from fridge and allow to rise, covered, for 2 to 3 hours until it's nice and puffy.
  5. Make the filling (I make mine while the dough is rising then warm it a bit to loosen before filling the dough)
  6. Stir sugar, cinnamon, cocoa, and espresso until the butter is fully incorporated. Set aside, covered, until ready to use. (Do not mix the chocolate chips or nuts in with the other ingredients).
  7. Make the streusel (I also make this while the dough is rising, and then stash it on the counter or in the fridge until I need it)
  8. Combine all ingredients in a bowl until moistened. You should be able to press the streusel into clumps with your hands.
  9. Extra streusel can be stored in the fridge for up to two weeks. Throw it on top of banana bread or muffins, or toss some into pancake or waffle batter. You can also freeze it for a month or two if you like.
  10. Shape the dough
  11. Line a 9-by-13 inch pan with parchment and grease lightly with butter or cooking spray.
  12. Pour dough onto counter and gently deflate, stretching/patting into a rectangle.
  13. Roll dough into a rectangle approximately 15 by 20 inches. If it's being stubborn cover it with a towel and let it set 5 to 10 minutes to relax. I usually use a combination of rolling and stretching until I achieve my desired size, it doesn't have to perfect, just something in that vicinity.
  14. Spread filling over the dough and sprinkle with chocolate chips and nuts.
  15. Starting at the long end, roll the dough into a log about 20-inches long. Trim about a half inch or so off of each end to get rid of the straggly edges.
  16. Using a serrated knife, cut into 12 equal-sized rolls and place cut-side down into prepared pan. Cover with plastic wrap and set aside to rise in a warm place for about 1 1/2 to 2 hours until rolls become puffy and begin to crowd each other in the pan.
  17. Bake the rolls
  18. Towards the end of the rising time, preheat the oven to 350°F.
  19. Once ready to bake, lightly brush the tops of the rolls with egg wash and sprinkle generously with streusel topping.
  20. Bake rolls for 30 to 40 minutes, until golden brown on top and baked through.
  21. Glaze the rolls
  22. In a small bowl, mix together the powdered sugar and milk until no lumps remain. If too runny, add more powdered sugar, if too thick add more milk. The glaze should be on the thicker side, sort of like Elmer's glue but more delicious.
  23. Drizzle glaze over slightly-cooled rolls. Best served the day they are made (and still slightly warm).
  24. OK, but what if you want to make that impressive fancy babka loaf you see at the bakery? Well, I've got steps for that too!
    To make a loaf
  25. Line a 9 x 5 inch loaf pan with parchment and grease lightly with butter or cooking spray.
  26. Shape each half of the dough into a 9" x 18", 1/4"-thick rectangle.
  27. Smear dough with the filling, coming to within an inch of the edges and scatter nuts and chocolate chips over the filling
  28. For the fancy (split top) twisty loaf
  29. Starting with a short end, roll the dough gently into a log, sealing the seam and ends.
  30. Use a pair of scissors or a sharp knife to cut the log in half lengthwise to make two long pieces of dough.
  31. With the exposed filling side up, twist the two pieces into a braid, tucking the ends underneath. Place into prepared baking pan
  32. To make a less fancy (twisty) loaf
  33. Starting with the long end, roll the dough gently into a log, sealing the seam and ends.
  34. Fold the dough log in half (like a horse shoe) and twist the horseshoe. Place log into prepared baking pan.
  35. To make an easier less fancy (non-twisty) loaf
  36. Starting with a short end, gently roll the dough into a log about 10-inches long, sealing the seam and ends. Place log into prepared baking pan.
  37. To bake either of the loafs
  38. Place loaf into a lightly greased 9" x 5" loaf pan and cover with plastic wrap, allowing to rise about 2 hours. Right before baking, brush with egg wash and sprinkle with topping.
  39. Preheat oven to 300°F and bake for 35 minutes. Tent with foil then continue baking an additional 15-25 minutes, for a total baking time of 50-60 minutes.
  40. Remove loaf from the oven, and immediately loosen the edges with a heatproof spatula or table knife. Let cool in the pan for 10 minutes, then remove from pan and finish cooling on a wire rack.

Notes

* If you don't have dry milk, substitute liquid milk for the water.

* If the dough doesn't want to roll/stretch out, cover it with a clean towel and let it rest for 10 minutes to relax the gluten, then stretch it some more.

* For those (like me) who like to rely on thermometers, the bread should reach an internal temperature of at least 190°F

http://wee-eats.com/2017/07/01/babka-rolls/

 

Baked, Occasionally – Kitchen Sink Dutch Baby

20160130-IMG_3601

2016 is a new year and a new collaboration with Shannon over at A Periodic Table. Last year, we spun our way through the Jeni’s books and this year we have something new in store. We will be baking our way through the Baked Occasions book month by month in our new series Baked, Occasionally. Each month we will select one recipe (the same recipe) from the book and bake it together word-for-word from the book. Then, we’ll compare our results and, if we see room for improvement, we’ll tweak the recipe and make it again until it’s just right!

This month’s recipe was the Kitchen Sink Dutch Baby.

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cinnamon almond scones

cinnamon almond scones 2 - wee eats

‘Tis the season for cups of hot cocoa, gift-giving, and out-of-town relatives. Chances are that you (or someone you love) is traveling this month. There will be brunches, dinners, parties, and overnight guests and all of those wonderful things that come with the holiday season.

What are you to do in times like this? Make scones, of course! These come in handy both as a host and as a guest, and are so easy to whip up that you can really make it from start to finish in about 30 minutes. They don’t have any tricky ingredients (except a dash of almond extract, which is totally optional anyway) and so they can be made from almost anyone’s kitchen. Or, better yet, you can make them ahead of time in your own kitchen and freeze them until you need them!

Scones are very thoughtful like that, always there when you need them.

cinnamon almond scones - wee eats

Situations in which these scones may come in handy:

  • Your brother or sister is in from out of town and staying with you and you need an easy breakfast treat.
  • You are staying at your in-laws and want to surprise them with the smell of cinnamon wafting through the air in the morning.
  • You’re hosting Christmas brunch and need something you can make-ahead so you aren’t running around like a crazy person on the day of.
  • You have to go to a holiday party and have NO IDEA what to bring the host/hostess – Bring a batch of scones wrapped with a bow for them to enjoy for breakfast the next morning!
  • You have to work on the holiday and want to do something nice for your fellow co-workers.
  • You need to make something sweet but are pretty sure that if you see one more cookie you might just finally snap…

cinnamon almond scone 3 - wee eats

The trick to getting big and fluffy scones is to make sure they touch when you bake them. I don’t separate mine at all after cutting. You see, scones (and biscuits) are friendly treats. They like to hold hands with their brethren when they bake so they can use each other for support and grow big an fluffy. If you want flatter scones, just leave an inch or two in between the wedges and they won’t bake up quite so tall.

Since this recipe makes six large scones, I’ve also included directions on how to turn this recipe into mini-scones. Again, if you want them to bake up big and fluffy leave some of them touching (maybe in pairs) so they can use each other for support.

These scones are great because they aren’t overwhelmingly sweet. They have a delightfully cinnamony dough topped with crunchy almonds and a delectable cinnamon-sugar topping which gives them just the perfect touch of sweetness to accompany your morning coffee.

cinnamon almond scones pin - wee eats

cinnamon almond scones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 large scones

Ingredients

    For the Scones
  • 2 cups all ­purpose flour
  • 2 Tablespoons packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • Cinnamon-sugar (below)
  • For the Topping
  • 1 Tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 cup sliced almonds

Instructions

  1. Preheat oven to 400° and line a baking sheet with parchment paper.
  2. Whisk flour, brown sugar, baking powder, cinnamon and salt together in a large bowl.
  3. Using a pastry blender, cut in the butter cubes until the largest pieces of butter are about the
  4. size of small peas.
  5. Make a well in the center of the butter-flour mixture and add the milk and vanilla. Stir with a wooden spoon or sturdy spatula until a shaggy dough is formed.
  6. Gather dough into a ball and transfer to a your parchment-lined baking sheet. Gently pat the dough into a disk about 7 inches wide.
  7. Scatter almonds over the top of the dough and sprinkle with cinnamon-sugar mixture.
  8. Cut into 6 wedges and place into oven - if you leave the wedges together they will get taller than if you separate them.
  9. Bake 15 to 20 minutes until golden brown. Place on wire rack to cool.

Notes

To make mini scones:

You could make these into mini scones by shaping the dough into a rectangle that is about 1/2-inch thick. Cut that rectangle into 6 to 8 rectangles, then cut each rectangle in half diagonally to make triangles. Bake mini scones 15 to 20 minutes until golden brown.

To freeze scones:

You can freeze scones either right after cutting or after baking. To freeze before baking, place cut scones (prior to cinnamon/almond topping) on a parchment-lined baking sheet and freeze for 1 hour. Remove from freezer and place into freezer-safe baggy. Bake directly from freezer, adding an additional 2 to 5 minutes for baking. You may want to use an egg wash to get the cinnamon-sugar and almonds to adhere to the frozen scones.

To freeze after baking, cool scones completely on wire rack. Place on lined baking sheet in freezer 1 hour until firm. Place in freezer-safe baggy. Thaw and enjoy at room temperature or warm for 5 to 10 minutes in a 400 degree oven.

http://wee-eats.com/2014/12/09/cinnamon-almond-scones/

 

[ Recipe from: Bake or Break ]

pumpkin scones

DSC_0698 pumpkin scone

Because it’s the weekend and weekends are for staying in your PJs for as long as humanly possible.

And because it’s winter and therefore still considered an acceptable time of the year to eat pumpkin-flavored things.

And because apparently I think everything needs to be drizzled with icing.

Everything.

And because, if you haven’t noticed, Starbuck’s fancy new bakery line wants nothing to do with their classic pumpkin spice scones that I anxiously await every year, so I was likely to start getting the shakes if I didn’t somehow consume a pumpkin scone before the end of winter. 

These scones are smaller than the Starbucks variety, meaning you won’t want to run off of a bridge (as badly) once you realize you’ve inhaled the whole thing (or two of them).  They’re also taller (and craggy-er) than the Starbucks scone, which I find to be more enjoyable, personally.

DSC_0690 pumpkin scone

And while I considered using royal icing on them (I’m half-convinced that’s what is on theirs, or some sort of concoction that can only be made with high fructose corn syrups and/or various types of hydrogenated vegetable oils), royal icing is a bit much for the morning, wouldn’t you agree?

So I did the usual mix some powdered sugar with a little bit of milk and vanilla and drizzled it on top.  Then I thought I should also do a version with some pumpkin spice mixed in, and drizzled that on top, because PUMPKIN!

To review: these are not Starbuck’s pumpkin scones.  But they ARE pumpkin scones.  And they are delicious.

I made one batch of these (for me, that was about 12 scones) and then froze them to bake at my leisure.  Now I can preheat the oven while I make my coffee, pop in a scone, and have a scone breakfast ready in no time flat.  I  don’t even have to think about it.  Which is convenient for any of you who are planning to start a diet in January, you can bake one or two this weekend, and freeze the rest to reward your post-diet self! 😉

pumpkin scones

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 35 minutes

Yield: 12 scones

Ingredients

    For the scones
  • 2 1/2 cups All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 stick (1/2 cup) cold butter
  • 2/3 cup canned pumpkin
  • 2 large eggs
  • 11/2 teaspoons vanilla extract
  • For baking
  • 2 Tablespoons milk
  • Your favorite glaze* or cinnamon-sugar (if desired)

Instructions

    Make the scones
  1. In a large bowl, whisk together flour, sugar, baking powder, and spice. Work in the butter until coarse crumbles form (I do this by grating the butter into the mixture, then using my hands or a pastry cutter to cut the butter in). A pastry-cutter is recommended, as you want the butter to stay as cold as possible.
  2. In a separate bowl, whisk the eggs, pumpkin, and vanilla until smooth. Add the pumpkin mixture to the flour mixture and stir just until moistened.
  3. Scrape dough onto a floured surface and divide the dough in half. Pat each half into a circle about 5- to 6-inches in diameter and about 3/4-inch thick.
  4. Transfer the dough circles to a parchment-lined baking sheet and cut each circle into 6 wedges. Cover and place in the freezer 1 hour.*
  5. To bake the scones
  6. Preheat oven to 425F and line a baking sheet with parchment. Place wedges onto parchment and brush with milk and sprinkle with cinnamon-sugar (if using).
  7. Bake for 20 to 25 minutes until golden brown and the side of the scone looks dry and baked.
  8. Remove scones from oven and drizzle with glaze (if desired) or enjoy as-is.

Notes

* Once frozen, you may transfer the scones to an airtight freezer-safe bag for storage. Bake from frozen for same amount of time.

* Alternatively, you could probably bake these without freezing (for when you're short on time), but I haven't tried. I would estimate they would take about 15 minutes if you don't freeze them (but you might want to start checking around 10). If baking fresh, they may not raise as high as these did.

* For the glaze, I used 1/2 cup of powdered sugar mixed with 2 teaspoons milk and 1 teaspoon vanilla extract. Stir until your desired consistency is reached, adding more powdered sugar to thicken or more milk to thin.

* For a pumpkin-spice glaze, add 1 teaspoon of pumpkin pie spice to your powdered sugar before adding the milk and vanilla. Prepare the same way as the regular glaze

http://wee-eats.com/2014/01/04/pumpkin-scones/

pumpkin scone pin