Cinnamon Pumpkin Scones

Its fall ya’ll!  Fall is hands-down my favorite season.  I love the crisp air, the falling leaves, and the I have been MIA from here for so long, and I don’t even have a good excuse!  I didn’t go on some fabulous vacation, disconnect from the internet, or win the lottery.  I got lazy—yep I’m admitting it!  I got lazy.  I got lazy with trying new recipes, I got lazy with converting old recipes, I got lazy with trying to make up recipes.  On top of getting lazy, I got frustrated with too many botched creations in the kitchen, so I gave up for awhile.

Lucky for me, Aaron and the kids re-energized me—gently coaxing, prodding, and then flat out telling me that they wanted me to whip something up!  Staring at five—really six—hungry, pleading faces does a wonder on your ability to say “No, not right now” and then get back in that kitchen.  So, over the last few weeks, I’ve been sauteing, whipping, and baking up a storm in the kitchen.  We’re back to the questions of “What did you do in here????” when Aaron walks into the kitchen and the gasps of surprise at the amount of dishes to wash…I’m totally spoiled…I cook and he cleans.  😉

Lucky for you (at least I hope it’s lucky for you!), I’ve been hard at work and have lots of scrumptious recipes to share!  We’ve got breakfast coming, we’ve got snacks coming, and of course, we’ve got desserts coming!

Since breakfast is how most of us start off the day, I thought that I’d start with some truly scrumptious breakfast treats!  We love sweet breakfasts, the kind that you want to have a big glass of milk with.  (In all actuality, I HAVE to drink mine with soda—the only time I’ll drink soda.  I mean sweet and sweet go together right?  Is that weird?!?!).

So…breakfast…a few weeks ago, the kids were asking for something warm, pumpkiny, and cinnamonny.  At first thought, you might think about oatmeal or muffins, but we opted for scones.

We like to feel sophisticated that way.

Together, five of us whipped up some glazed pumpkin scones.  I had measurers, pourers, stirrers, and rollers.  The great thing with four of the kids helping out is that I don’t have to do much—just monitor each step.  The not-so-great thing with four of the kids helping out is that that’s 8 little hands to monitor!   Even with all of the spilling, swiping, and sneaky taste-testing, we managed to put out some really, truly scrumptious scones!

Cinnamon Glazed Pumpkin Scones

• Difficulty: easy
• Print

Scone Ingredients:

• 2 cups flour
• 7 TBSP sugar
• 1 TBSP baking powder
• 1/2 Tsp salt
• 1 Tsp ground cinnamon
• 1/2 Tsp ground nutmeg
• 1/4 Tsp ground cloves
• 1/4 Tsp ground ginger
• 6 TBSP Earth Balance
• 1/2 Cup canned pumpkin
• 3 TBSP almond milk
• 1 flax egg (1 TBSP ground flax meal mixed with 3 TBSP water, mixed)

Powdered Sugar Glaze Ingredients:

• 1 Cup Plus 1 TBSP powdered sugar
• 2 TBSP almond milk

Spiced Glaze Ingredients

• 1 ¼ Cup powdered sugar
• 2-3 TBSP almond milk
• 1/4 Tsp ground cinnamon
• 1/8 Tsp ground nutmeg
• 1 Pinch ground ginger
• 1 Pinch ground cloves

Instructions:

TO MAKE THE SCONES:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.  Combine flour, sugar, baking powder, salt, and spices in the bowl of a food processor. Using a food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
2. In a separate bowl, whisk together pumpkin, almond milk, and flax egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
3. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle.  Use a large knife to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
4. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

TO MAKE THE PLAIN GLAZE:

1. Mix the powdered sugar and 2 TBSP milk together until smooth.  If the glaze is too thick, add more milk, one teaspoon at a time.  If the glaze is too thick, add more powdered sugar, ¼ cup at a time.
2. While scones are cooling, use a brush to paint plain glaze over the top of each scone.

AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:

1. Combine the ingredient for the spiced icing together. With a fork or spoon, drizzle this thicker icing over each scone and allow the icing to dry before serving.  

So, how about it?  Pumpkin scones and soda?  What do you like to drink with your sweet treat breakfasts?