Pumpkin Scones

It took a while looking for the perfect Pumpkin Scone. I looked through a few baking books and magazines and finally found the recipe that sounded like a winner.

I made them last week using flour, sugar, eggs, butter, half and half, salt, baking soda, cinnamon, nutmeg, ground cloves, ground ginger, and pumpkin puree. I increased the recipe and quadrupled it to make more scones making sure that I was precise and correct with my measurements.

After mixing the ingredients, I made long rectangle logs on the floured surface of the prep table and cut them into triangles, weighed them, and placed them on a sprayed parchment sheet on the sheet tray. Then I put the tray in the Walk In for the scones to get firm.

When everything was ready…I put the scones in the oven and rotated the trays every five minutes until the scones were golden and baked completely. I pulled the hot trays out of the oven and placed them on the cooling rack.

While I waited for the scones to cool down I made an a spiced glaze using powdered sugar, almond extract, half and half, cinnamon, nutmeg, cloves, and ginger.

When it was ready, I glazed the top of the scones. Of course I baked a tiny scone and sampled it without the glaze. It was good but with the spicy glaze, it was out of this world!

The scone was heavenly! I could taste the spices and the pumpkin. What I liked was that it wasn’t too sweet. With the spicy glaze brushed on top of the scone, the pumpkin and spice flavor popped out. It was delicious and I plan on making more for Erin’s Deli. The scones will be sold at the Deli starting in October.