We’re finally gearing up for a little Halloween fun here. We’ve totally procrastinated this year, with so much else going on. I have yet to check that all the pieces to my kids’ costumes are existent and intact. I barely had time to make sure we have enough candy to hand out to all those trick or treaters. A little last minute, right? With some exceptions, Halloween is lucky to get a courtesy nod amidst the fall/winter holidays. As one child in my son’s class proclaimed in disbelief, “We don’t even get the day off school?!”
Yes, the 31st will come and go, we will have a sugar overload, and then everyone will be eagerly anticipating the next major holiday. At least, we carved out all the kids’ pumpkins last weekend and read our annual Pumpkin Story while we yanked and threw out out all the yuckies inside the huge round gourds.
Seriously, I could barely bend my fingers after carving all those pumpkins. And our kitchen was an orange mess. Yet…the memory making, the kids’ excitement, and the Pumpkin Story make it all worth it. And now there they are, four smiling squash, adorning our porch and ready to shine tomorrow night.
In honor of pumpkins everywhere, I’m sharing the best Pumpkin Scone I’ve ever had. In fact, it may well be one of the best tasting scones of any flavor. This scone is not your everyday, average scone. This pumpkin scone is amazingly delish, and I think you’ll love the recipe as much as I do.
This Pumpkin Scone is tender and moist on the inside. It’s packed with yummy spices, giving it a delightful holiday flavor and bringing out the pumpkin. What everyone loves in this scone is the addition of cinnamon chips and white chocolate chips. Cinnamon chips can be found at many grocery stores, especially seasonally. Be sure you pick up a bag before they’re gone. I love including pepitas (roasted pumpkin seeds), which are readily found in the stores right now. The pumpkin seeds give this scone a fantastic texture and delicious flavor. Pepitas seem to be selling like hotcakes right now, so grab some on your next grocery trip.
Enjoy this special morning treat.
RECIPE (12 scones)
2 3/4 cups unbleached all purpose flour
1/3 – 1/2 cup white sugar, depending on whether you like it sweeter
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 cup cold butter, cut into pieces
1 cup cinnamon chips
1/2 cup white chocolate chips
1/2 cup Pepitas (roasted pumpkin seeds)
2/3 cup canned pure pumpkin
2 large eggs
coarse sugar and cinnamon for sprinkling on top
milk for brushing on
1/2 cup powder sugar
1 TB whole milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
In large mixing bowl, whisk flour, sugar, baking powder, salt, and spices. Work in cold butter (I use my fingers) just until mixture is unevenly crumbly; some larger chunks of butter that remain unincorporated are fine. Stir in cinnamon chips, white chocolate chips, and Pepitas.
In a separate bowl, whisk together the pumpkin and eggs until smooth. Add pumpkin egg mixture to the dry ingredients. Stir until all is moistened and holds together. If dough is sticky, just scrape it into a ball and wrap with cling wrap. Place in fridge for at least 30 minutes or until dough is cold enough to be workable.
Line two plates with squares of parchment paper (parchment should extend past the plate) and sprinkle some flour on parchment. Divide dough in half and place each half on a separate plate. Pat each half into a 6 inch circle, about 3/4 inches thick each. Carefully slice each circle into 6 wedges. Separate wedges so there is at least 1/2 inch space between them. Brush each wedge with milk and sprinkle with coarse sugar/cinnamon.
Place the plates into freezer for 30 minutes (this helps the texture and rise.) White scones are chilling, preheat oven to 425F.
Transfer parchment paper with scone wedges onto baking sheet. Bake scones 18-19 minutes on lower middle rack, watching to make sure they don’t over bake. Once they are golden on top and a toothpick comes out mostly clean (a few tender crumbs are fine.) The edges should look baked, not wet or doughy.
While scones are baking, make Spiced Glaze. Mix together all glaze ingredients and whisk to incorporate well.
Remove scones from oven and cool a bit. Drizzle with spiced glaze and serve warm. Wrap any leftovers in airtight container and keep at room temp. Do not put in fridge. Glazed scones keep well for a day or two.
By Chewoutloud, adapted from King Arthur Flour