So here’s the conundrum. I don’t like coffee, but I like things with a hint of coffee – coffee ice cream, coffee flavored drinks, and more. The same holds true with one of the major flavors of fall. Shhh. I don’t like pumpkin. Pumpkin pie? No thank you. But make it into a hint of a flavor like the pumpkin swirl brownies I make or pumpkin muffins and I’m happy. I don’t quite get it myself, but I’m happy to run with it.
So last week, I made a double batch of those pumpkin swirl brownies for teachers at the wee ones’ school for the PTO served dinner during conferences. It doesn’t take an entire can of pumpkin, so I had to figure out what to do with the remaining pumpkin puree. Not surprisingly, the wee ones had plenty of ideas for me. Since they had no school the next day, they begged for a special treat for breakfast. Scones, Mommy, scones! they begged.
And who am I to deny them? I promised to make pumpkin scones. Little Miss was thrilled, but Mister Man wrinkled his nose. He, apparently, is tired of pumpkin, since he’s been eating pumpkin marmalade in his Greek yogurt for breakfast every morning. I rolled my eyes and pretended like I didn’t hear him, knowing that he would change his tune once he ate them. And if he decided he didn’t want any, no problem – that’s more scones for me!
Oh were they good. Not only did they use up the last cup of pumpkin puree that I had sitting in my fridge, but the wee ones devoured them. Out of the ten I made, I managed to salvage two of the delicious glazed pumpkin scones to share with my husband once he got home. These are definitely going to make it into our regular rotation. I love that they’re relatively healthy with the added oats and no cream, and the fact that I can make them with ingredients I have in my pantry means I’m not ending up with even more ingredients I have to use somehow before they go bad.
Or maybe that’s just my excuse to make these again.
For the scones:
2 1/4 c flour
1/2 c oats
1/3 c brown sugar
1 t cinnamon
1 t baking powder
1/2 t baking soda
1/2 t nutmeg
1/2 t salt
8 T butter
1 c pumpkin puree
1 t ground ginger, fresh
3 T milk
2 t vanilla bean paste
For the glaze:
1/2 c powdered sugar
1/4 t cinnamon
1/8 t nutmeg
1 T milk
Preheat your oven to 400 degrees.
In a bowl, mix together your flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside once they are fully incorporated.
Melt your butter. In another bowl, whisk together your pumpkin, milk, egg, vanilla, and melted butter. Grate in your ginger and stir again.
Pour your wet ingredients over your dry ingredients and mix until just barely combined. Turn out onto a lightly floured surface and knead gently a few times just until your dough comes together. Pat your dough into a circle, which you can do on the floured surface or on a baking sheet covered in a sil pat or parchment paper.
Use a board scraper or other cutting implement (it doesn’t need to be sharp, just thin and straight) to cut your circle in half. Continue to cut the scones into triangle shapes, either 8 or 10 depending on your personal preference.
Carefully arrange them on your baking sheet with the points facing alternating directions and separated so they don’t grow into each other as they bake.
Bake in your 400 degree oven for 10 to 12 minutes until the scones are lightly cracked on the outside and start to turn golden.
While your scones are baking, make your glaze. You want this to be somewhat thick so that it stays on your scones but is still somewhat pourable. Add just a tiny bit more milk if it is too thick for your tastes.
Once your scones are baked, let them cool fully on the baking sheet. Once they are cooled, use a spoon to drizzle the glaze over your scones – if you do this before they are cooled, the glaze will simply melt off your scones.
Let the drizzle solidify for 10-15 minutes then serve.
For the scones:
- 2 1/4 c flour
- 1/2 c oats
- 1/3 c brown sugar
- 1 t cinnamon
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t nutmeg
- 1/2 t salt
- 8 T butter
- 1 c pumpkin puree
- 1 t ground ginger, fresh
- 3 T milk
- 1 egg
- 2 t vanilla bean paste
For the glaze:
- 1/2 c powdered sugar
- 1/4 t cinnamon
- 1/8 t nutmeg
- 1 T milk
- Preheat oven to 400 degrees.
- In a bowl, mix together flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
- Melt butter. In another bowl, whisk together pumpkin, milk, egg, vanilla, and melted butter. Grate in ginger and stir again.
- Pour wet ingredients over dry ingredients and mix until just barely combined. Turn out onto lightly floured surface and knead gently a few times just until dough comes together. Pat dough into a circle.
- Cut circle in 8 or 10 triangles. Arrange on baking sheet with room between each one.
- Bake in 400 degree oven 10 to 12 minutes until scones are lightly cracked on the outside and start to turn golden.
- While scones bake, make glaze. Add all ingredients to a small bowl and stir together with a fork.
- Let scones cool fully on the baking sheet. Once cooled, use a spoon to drizzle glaze over scones. Let drizzle solidify for 10-15 minutes then serve.
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Nutrition Information:Yield: 10 Serving Size: 1 scone
Amount Per Serving:Calories: 267 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 44mg Sodium: 315mg Carbohydrates: 39g Fiber: 2g Sugar: 12g Protein: 5g