I love fall for so many reasons. One of the biggest reasons is fall fashion. I love boots, scarves, and coats. I absolutely love coats. I live in Southern California and I own tons of pea coats. Impractical, yes, but I love them. Another reason is that I consider fall a precursor for Christmas. I make Christmas last from November 25th until the very end of December. And very high of my list of loves for fall is pumpkin. I love the pumpkin spice lattes at Starbucks, I love pumpkin pie, pumpkin cheesecake, pumpkin and butternut squash soup, pumpkin scones…to me, pumpkin is essential to fall. Oh, and I can’t go further without mentioning wine. Specifically, the reds, they are just another fall essential. Who needs hot chocolate when you can have a good glass of cabernet or meritage?
So my nephew (he is my little sous chef) and I decided to make pumpkin scones. To some people, pumpkin doesn’t sound all that appetizing. However, this recipe is less heavy on the pumpkin and incorporates other flavors that balance well; honestly on the next go round I would personally add more pumpkin into the mix. One more thing, the glaze on these pumpkins is absolutely necessary, it makes the scones.
Pumpkin Scones
For the Scones
2 cups all-purpose flour
5 tbsp granulated sugar
2 cups all-purpose flour
5 tbsp granulated sugar
2 tsp brown sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
6 tbsp cold butter
1/2 cup canned pumpkin
3 tbsp half-and-half
1 large egg
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
6 tbsp cold butter
1/2 cup canned pumpkin
3 tbsp half-and-half
1 large egg
Powdered Sugar Glaze
1 cup
2 tbsp skim milk
1 cup
2 tbsp skim milk
Spiced Glaze
1 cup
2 tbsp skim milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ground ginger
1 cup
2 tbsp skim milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ground ginger
Prepare the Scones:
Preheat the oven to 425F, and line a baking sheet with parchment paper.
Combine flour, both sugars, baking powder, salt, and spices in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious (You can also freeze the butter then grate it, combine into mixture with fingers until it looks crumbly). Set aside.
In a separate bowl, whisk together the pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14–16 minutes. Place on wire rack to cool.
Make the powdered sugar glaze:
Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.
Make the spiced icing:Preheat the oven to 425F, and line a baking sheet with parchment paper.
Combine flour, both sugars, baking powder, salt, and spices in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious (You can also freeze the butter then grate it, combine into mixture with fingers until it looks crumbly). Set aside.
In a separate bowl, whisk together the pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14–16 minutes. Place on wire rack to cool.
Make the powdered sugar glaze:
Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.
While the powdered sugar glaze is firming, combine all of the ingredients for the spiced icing. Drizzle over each scone and allow the icing to dry before serving (instructions say to wait an hour but let’s get real).
12 scones
(Adapted from WE Heart Food, Scones a la Starbucks)
For a wine recommendation I would suggest Baily Vineyard’s Meritage. A quick little history on meritage…these wines are like a French style Bordeaux, only the name is a legal brand intended to represent the Bordeaux region of France and is a no, no for our American wine makers to use. Hence the use of meritage (a combination of “Merit” and Heritage”). Winemakers must license the meritage name from the Meritage Alliance which is based in Napa. This wine is a blend, usually some mix of cabernet sav, cabernet franc, merlot, petit verdot and some other varietals
Ok, so with that said I love the Baily Vineyard meritage which is comprised of cabernet sauvignon, cabernet franc, and merlot. It’s a really smooth wine but at $42 a pop, it isn’t the smoothest price. Try Dr. Jebediah Drinkwells, from Trader Joes, a Paso Robles meritage price at about $7 if you are pinching the pennies. It won’t be as good as Baily’s but at least you can get your meritage on.
Love. Food. Wine.
