KinScones: Pumpkin invades Scotland (Pumpkin Scones)

Final Second Glaze

So if anyone follows this with any regularity you know that I just adore scones. ADORE. Having leftover pumpkin from making  BAKED donut holes for National Donut day, I’ve been looking for another way to put the other half of the can of pumpkin puree to good use. What’s great about pumpkin? You mean besides everything????? It’s SO easy to cook with, and to use. Any pumpkin recipe is so easy and quick to put together. Simple. Love it. Monkey in the barrel!

Post Cut, PreBaked!

Confession: Great news. The diet is OVER!! After losing a few pounds than instantly gaining them back I’ve reverted back to old ways…and for whatever reason it’s working again. Can’t complain there!! I’ve started eating a big breakfast combined with 3 additional small meals a day along with a kick-butt workout and things are back on track! So glad to been able to hit the trails again, the ol’ leg limb is currently holding up (knock on wood!) Back to baking! YESSSSS!

Fresh out off the oven

Just a heads up: expect Spira to explode over the next few weeks…I will be taking endless requests up until the end of June from my work posse. I have officially been offered and accepted a new job, and am super excited to start in July! I’m really going to miss all my work family. I spend so much time there, allowing me to really develop some amazing life-long friends in the short time I’ve been apart of the environment. Because of this and my sad departure, I’ve promised them whatever they all want till I leave!

First Glaze

OK, back on track. Pumpkin, yum, time to cook tonight. Super simple scone recipe, and incredibly quick bake time. Everything pumpkin is delicious and moist, and everything Scottish-Bread based, is to die for. What a perfect combination! This probably took 10 minutes to whip up, 13 minutes to bake, and 2 minutes to glaze. I’m going to do less yapping and post the recipe. These really just speak for themselves, and just one more thing to add to my ‘overkill on pumpkin’ list for the Thanksgiving season. Can’t wait!

I got this recipe from the ShoeBox Kitchen, I didn’t change much of the main recipe but I did alter the glazes quite a bit. Have at it!

Pumpkin Scones

  • 2 cups all purpose flour
  • 1/4 cup plus 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter, cut into 1-inch cubes
  • 1/2-3/4 cup canned pumpkin
  • 3 tablespoons milk
  • 1 large egg

Mix the pumpkin, egg, and milk together until blended in a bowl. In a seperate bowl mix the rest of the dry ingredients. Line pan with parchment paper and make into a rectangle about 12” x 1” x 3” then cut into triangles or desired shapes. Bake at 400 degrees for 13 minutes. Take out then do the sugar glaze, wait till dried then the spiced glaze. All done!

Powdered Sugar Glaze

  • 2/3 cup powdered sugar
  • 2 tablespoons milk

Spiced Glaze

  • 2/3 cup powdered sugar
  • 1 tablespoons milk
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground ginger
  • Pinch of ground cloves

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