I am so into autumn baking at the moment! I just want to put pumpkin and cinnamon in everything! For the last 2 years now I have made pumpkin pie in October. This year I have discovered lots of other pumpkin recipes too. To make pies or other bakes involving pumpkin you need pumpkin puree. In America this can be bought easily in cans from the supermarket. I searched for it each year with no luck, it hasn’t quite caught on in the UK yet. So instead I had to get a pumpkin, cut it up, remove the seeds, boil or steam it till the flesh was soft, scoop out the flesh, then puree it with a blender. Suffice to say this was a lengthy operation! This year I found it online at Amazon and purchased 3 cans. I have heard that you can get it at Waitrose now, but I don’t live near a store. Make sure the canned pumpkin you get is the same as pictured below. This is pure pureed pumpkin. You can also get canned pumpkin pie filling, this is already flavoured and spiced, don’t get them confused.
This recipe is American so the measurements are in ‘cups’. You can pick up a set of measuring cups pretty easily in the shops or online. It’s actually quite an easy way to measure things. This recipe makes about 12 scones, I got 13 out of it. First I put 4 cups plain flour, 14 tbsp of sugar, 1 tsp salt, 1 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp ginger and 1/2 tsp cloves (I didn’t add the cloves as didn’t have any) and mix together. Then add 168g of butter and rub together with your hands until breadcrumbs are formed. The butter measurement is in grams because the recipe said 12 tbsp, which I found to be a bizarre measurement for butter, so I asked an American for help. 1 tbsp butter = 14g.
Combine the pumpkin mixture with the flour breadcrumbs and mix until a dough forms. The dough is quite sticky so flour the surface well. Shape it into a circle (don’t worry about preciseness). Use a pizza cutter or knife to cut into triangular shapes.
Place the shaped dough onto a lined baking tray and bake on 220C/425F/Gas mark 7 for about 15 minutes.
Take them out when they go golden brown. Your kitchen will be smelling pretty good by this point!
Put them on a cooling rack and meanwhile make the two glazes. For the base glaze mix 1 cup and 1 tbsp icing sugar with 2 tbsp semi-skimmed milk. Add more milk if necessary, but make sure the glaze is nice and thick, not runny.
For the spiced drizzle (above), mix 1 cup and 3 tbsp of icing sugar with 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 2 tbsp semi-skimmed milk. Again add more milk if necessary, this drizzle can be slightly less thick than the glaze.
Make sure the scones are fully cooled. Then spread the base glaze over the top of scones and allow to harden. Once set, drizzle over the spiced glaze in a zig zag pattern and again allow to set.
Now dig in! 🙂
These scones are yummy and full of the taste of autumn and the festive season. The glaze and drizzle are so scrumptious and make the scones into a lovely sweet treat perfect with a hot drink. You don’t have to add the glaze, but they do make the scones look very pretty. You could also try adding dried fruit to the dough if desired. I think cranberries or sultanas would go well.
I got this recipe from Iowa Girl Eats which is a brilliant blog!