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Monday
Oct182010

Pumpkin Scones with Molasses Icing

Alright muffins, halftime at the fall party is over.  We’re back in the game and we are going all out. 

You have no idea what’s about to happen here on Blue-Eyed Bakers. 

It’s blitz week cookies.  Pumpkin blitz week.

You still have no idea what’s happening do you?

Let’s enlighten.  You’re going to be seeing a lot of us this week (you lucky ducks).  And it’s going be all pumpkin all the time.  We’ve been holding back, but now…now we are really going to let loose.

Pumpkin, pumpkin, pumpkin.  And then more pumpkin.

So let’s get started shall we?  Might as well begin with breakfast, after all it is the most important meal of the day right (well after dessert of course)?  And scones, scones are pretty standard breakfast fare right?  Right. 

So come on, let’s throw some pumpkin in there and really get your day started on the right foot.

And let’s add some pecans.  And some ginger.  And some molasses icing.  Why not?  It’s a scone!  And if you can’t have fun with scones when can you right?  Right.

So go, go have fun with your pumpkin scones. 

And come back tomorrow and tell us how delicious they are and how perfectly, festively fall you feel after starting your day with one.

BLITZ!

Pumpkin Scones with Molasses Icing
Makes 6 large scones

Print Recipe

2 cups all-purpose flour
6 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
6 tablespoons cold butter, chopped
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
1/4 cup crystallized ginger, chopped
1/4 cup pecans, chopped

For Icing:
1/2 cup confectioners sugar
1 tablespoon molasses
2 tablespoons milk
1/2 teaspoon ground ginger

*Note: We made the scone dough entirely in a food processor.

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

In a large bowl (or a food processor), combine flour, sugar, baking powder, salt and spices.  Using a pastry blender (or again, in your food processor), cut butter into the dry ingredients until the mixture is crumbly.

Add pumpkin, half and half, egg, ginger and pecans to the dry ingredients and mix until incorporated. 

Turn dough out onto a generously floured surface and form into a ball (dough will be sticky).  Pat ball out into a rough rectangle, about 9 inches by 4 inches and about 1 inch thick.  Cut dough into 6 equal sized triangles. 

Place on prepared baking sheet and bake scones for 14-16 minutes, until they begin to brown just slightly.  Place on a wire rack to cool completely.

While scones are cooling, make molasses icing.  Store together confectioners sugar, molasses, 1 tablespoon of milk and ground ginger.  If needed, add remaining tablespoon of milk to reach desired icing consistency.  It should be fairly thick.  When scones are cooled, drizzle icing over and allow to set for 20 minutes. 

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Reader Comments (16)

Mmm, I love pumpkin scones! I just wish they were as healthy as my usual cereal and yogurt. ;)

October 19, 2010 | Unregistered CommenterLiz @ LBBakes

Love that there is ginger in these! They look scrumptious.

October 19, 2010 | Unregistered CommenterJessica @ How Sweet

I love pumpkin scones! I always buy the Starbucks ones, but now I can try and make them myself. This could be good news. Or very very bad news! I'm excited to see what other pumpkin recipes you post!

October 19, 2010 | Unregistered CommenterTracy M.

These scones look delicious. Bring the blitz on! I'm looking forward to pumpkin, pumpkin, pumpkin.

October 19, 2010 | Unregistered CommenterLisa

You did this because you know how much I love pumpkin and scones didn't you!? wow.

October 19, 2010 | Unregistered CommenterEvan @swEEts

That icing looks delicious.. I've never made scones, nor eaten one even, maybe you could change it by sending me some :P

your pictures are truly stunning:)

October 19, 2010 | Unregistered Commenterblackbookkitchendiaries

Beautiful recipe. I am always looking for a new and fun way to eat pumpkin during the fall, and this looks like just the recipe!

October 19, 2010 | Unregistered CommenterMadison Mayberry

I love fall, and I love pumpkin!! Can it get any better than right now? Looking forward to trying out these delicious looking scones.

October 19, 2010 | Unregistered CommenterAudra Cup of Daisies

I absolutely love pumpkin...in scones and anything else! Your blitz week is such a good idea :) I'll definitely be back tomorrow!

October 19, 2010 | Unregistered CommenterBaking Serendipity

I'm very excited for Pumpkin blitz week! These scones are making me drool.

October 19, 2010 | Unregistered CommenterDionne Baldwin

Also excited for pumpkin blitz week! I just bought my first can of pumpkin for the season and can't wait to start baking with it :) (Pumpkin cheesecake tomorrow!)

October 19, 2010 | Unregistered CommenterAmanda V.

Katy and Abby, these look gorgeous! Love the beautiful shade of orange!

October 20, 2010 | Unregistered CommenterLimeCake

Can pumpkin blitz week come to my house? These look awesome and I'm sure they smell awesome while cooking too!

October 20, 2010 | Unregistered CommenterKatie@Cozydelicious

Pumpkin blitz week sounds awesome. I'm in. Love the molasses icing ladies :)

October 20, 2010 | Unregistered CommenterAnna Johnston

Those look fantastic and I just happen to have a spare half can of pumpkin going begging...

October 31, 2010 | Unregistered CommenterSarah, Maison Cupcake

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