Monday, March 14, 2011

Pumpkin Scones Anyone?

This morning I woke up nice and early to get a jump start on my day and to bake these yummy pumpkin scones with maple/nutmeg icing. Being the first time making scones, I have to say they turned out great!

Mom & Dad, did you ever think I would ever use the canned pumpkin you gave me? :)

I altered the original recipe & added my own personal touches. Here it is:

*Pumpkin Scones with Maple Nutmeg Icing
1 ½ c. flour
1 Tbs. baking powder
½ ts. salt
1 ts. Xanthan gum (thickener)
½ ts. Ground cinnamon
¼ ts. Ground nutmeg
¼ ts. Ground cloves
4 Tbs. brown sugar
7 Tbs. cold shortening
½ c. canned pumpkin
1 egg
3 Tbs. 100% maple syrup

Maple Nutmeg Icing:
1 c. powdered sugar
2 Tbs. maple syrup
½ ts. Vanilla extract
1 – 3 Tbs. milk
Dash of nutmeg

1.)     Preheat oven to 350 degrees F. Line a baking sheet with parchment paper & lightly grease a pie baking dish.
2.)    Mix dry ingredients together in large bowl.
3.)    Add the shortening to dry ingredients & cut in using a pastry cutter. *Don’t over mix.
4.)    Beat egg in a separate bowl & combine with the rest of the ingredients to large bowl.
5.)    Mix all ingredients with a standard beater. * Don’t over mix.
6.)    To make scone wedges, put dough into pie dish & cut into 6-8 pieces & transfer to baking sheet with parchment paper.
7.)    Bake in oven until golden brown - about 20 minutes.
8.)    Combine all icing ingredients & mix using a standard beater. Add milk depending on the type of consistency you want. (I used 3 Tbs.) Mix icing for at least 5 minutes. It helps with the texture & taste.
9.)    Chill icing while scones are baking.
10.) And drizzle frosting over completely cooled scones.

* This recipe can be made vegan & gluten free by using a gluten free & millet flour, vegan shortening, Ener-G Egg Replacer, & almond or rice milk. (Measurements stay the same).