Pumpkin Scone

Great Harvest Bread Co. Recipe

2 cups white flour
1/4 + 3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
6 tablespoons cold butter
1/2 cup pumpkin puree
3 tablespoons half & half
1 whole egg

Mix together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.  Shave in the butter and combine to form a “cornmeal” consistency. The butter pieces should not be any larger than small peas when completely incorporated.  In a separate bowl, whisk together the pumpkin, half & half and egg.  Fold the wet ingredients into the dry ingredients, and form the dough into a ball. Use a scoop to make a ball and place on a sheet pan. Bake at 425 degrees for 14 to 16 minutes until golden brown. 
2 tablespoons milk 
1 cup + 1 tablespoon powdered sugar

Mix the milk and powdered sugar until smooth. Spread over top of each scone and allow to firm. 

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