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.
Pumpkin Scones with Molasses Icing
Makes 6 large scones
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
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.