Fall Treat - Pumpkin Spice Scones

This week is the first week of Fall, and after a summer that seemed to go on-and-on, the cooler weather was welcome. Time to celebrate fall with some fall flavors. Pumpkin Spice is one of my favorites.

GLAZED PUMPKIN SPICE SCONES

(makes 12 scones)

 

4 cups (500 grams) all-purpose flour, plus more for dusting

½ cup (100 grams) granulated sugar

3 tablespoons (45 grams) baking powder

1 ½ teaspoons (4.5 grams) kosher salt

2 to 2 ½ teaspoons (4 to 5 grams) pumpkin pie spice, divided

1 ¼ cups (284 grams) cold unsalted butter, cubed

1 (15-oz) can (425 grams) pumpkin

7 to 8 tablespoons (105 to 120 grams) plus ⅓ cup (80 grams) cold heavy whipping cream, divided

2 teaspoons (8 grams) vanilla extract, divided

1 large egg (50 grams), lightly beaten

2 cups (240 grams) confectioners’ sugar

 

1.      Line a baking sheet with parchment paper. 

2.     In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and 1 ½ teaspoons (3 grams) pie spice. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Add pumpkin, ⅓ cup (80 grams) cold cream, and ½ teaspoon (2 grams) vanilla, stirring with a fork just until a shaggy dough forms; knead dough in bowl until it fully comes together. 

3.     Turn out dough onto a lightly floured surface, and gently knead, fold, and rotate dough until smooth. (Dough will still be soft.) Divide dough in half. Pat half of dough into a 7-inch circle (about 1 inch thick). Cut into 6 triangles. Place on prepared pan. Repeat with remaining dough. Freeze until firm, about 30 minutes. 

4.     Preheat oven to 375 ° F. 

5.     In a small bowl, whisk together egg and 1 tablespoon (15 grams) cold cream. Brush egg wash on top of scones. 

6.     Bake until golden brown and a wooden pic, inserted in center comes out clean, 20 – 25 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. 

7.     In a medium bowl, whisk together confectioners’ sugar, 6 tablespoons (90 grams) cold cream, and remaining 1 ½ teaspoons (6 grams) vanilla until smooth. Spoon and spread desired amount of glaze onto cooled scones. For optional spiced glaze, stir remaining ½ to 1 teaspoon (1 to 2 grams) pie spice and up to remaining 1 tablespoon (15 grams) cold cream into remaining glaze until desired color and consistency are reached. Drizzle onto scones, let stand until glaze is set. Store in an airtight container for up to 3 days.