Saturday, October 5, 2013

Glazed Pumpkin Scones

I made these scones last weekend and they were so good, I had to post! I've been cooking up scones like crazy the past few weeks and these were phenomenal! I need to take a break from scones though and focus on my chili recipe :) I have a chili cook off in 3 weeks and I've got to get my shit together and perfect my recipe! It's going to be the best chili ever. I can already taste the goodness.
Introducing..Pumpkin Scones!

Scone Ingredients:
2 cups flour (I used unbleached, but you could use half whole-wheat, half unbleached)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, separated
3 Tablespoons honey
1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)
Crumb Topping (can be adjusted to your liking):
1-2 Tablespoons turbinado (or sugar)
1/2 teaspoon pumpkin pie spice
Glaze Ingredients (can be adjusted to your liking):
1 cup powdered sugar 
1-3 teaspoons milk (enough to make a glaze)
1/2 teaspoon vanilla
Preheat oven to 400 degrees. Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.
Separate the egg white and yolk. Set the egg white aside.
In a separate bowl, mix egg yolk, honey and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined.
Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.
Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix turbinado and cinnamon together and sprinkle over egg-white-topped scones.
Bake at 400 degrees for 10 to 12 minutes. Don't overcook! They will be dry. They're done once you see a tiny bit of browning.
Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.

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