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, 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.
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!
- 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
- 2 Tablespoons milk
- Your favorite glaze* or cinnamon-sugar (if desired)
- 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.
- 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.
- 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.
- 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.*
- 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).
- Bake for 20 to 25 minutes until golden brown and the side of the scone looks dry and baked.
- Remove scones from oven and drizzle with glaze (if desired) or enjoy as-is.
* 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