Copycat Fresh Pumpkin Scones

Who doesn’t love the autumn in Las Vegas!  The HOT 115 degrees is gone, there is cool fresh air in the morning, and warm sun by afternoon.  If the weather was like this the other 10 months of the year we would have 20 million people living here by now.  Also, this time of year brings our favorite coffee house pumpkin scones.  This recipe is as close as I can get to duplicating them.  Enjoy!

Serves: 6

Total Time:

60 minutes

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 Tbsp granulated sugar
  • 1/2 cup unsalted butter , cold and diced into 1/2-inch pieces
  • 1/2 cup fresh roasted pumpkin puree refrigerated
  • 3 1/2 Tbsp buttermilk
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 Tbsp honey

  • 1 Tbsp half and half

For the Glaze:

  • 1 cup powder sugar
  • 2 Tbsp. milk or half and half

 

For the Pumpkin Icing

  • 1 cup powder sugar
  • 2 Tbsp. milk or half and half
  • 1 ½ Tbsp. fresh pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp fresh ground nutmeg
  • 1/8 tsp ground ginger
  • 1 Tbsp half and half

Directions:

Pre-heat oven to 400 degrees.

Line a baking sheet with parchment paper or a silicone baking mat; set aside.

 In a large bowl, combine flour, powder, soda, salt cinnamon, fresh nutmeg, ginger cloves and both sugars. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

In a large glass measuring cup or another bowl, whisk together pumpkin puree, buttermilk, egg and vanilla, honey and half and half.

Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each rectangle into two triangles, making 8 triangles.

Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.

To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk and pumpkin puree. Whisk until smooth; set aside.

When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.

Allow glazes to set before serving.

 

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Homemade Pumpkin Puree

When your first introduction to any food is from a can you immediately assume that it is just way too complicated to make it fresh by yourself.  I love cooking with pumpkin because I love Thanksgiving, it is without question, my favorite holiday.  However, I have never really liked the taste of canned pumpkin, but I used it anyways because I didn’t know there was an alternative. When I learned for the first time how truly easy roasting and pureeing my own fresh pie pumpkins was, it was an absolute GAME CHANGER! And, it is so easy, I am not sure why anyone would ever want canned pumpkin once you taste the difference.  Enjoy!

Makes:

1 qt pumpkin puree, approximately enough for 2 pies

Total Time:

45 minutes

Ingredients:

  • 2   2-3 lbs  “pie” pumpkins or “sugar” pumpkins

  • 3 Tbps. of avocado oil

 

Directions:

Pre-heat oven to 400 degrees.

Wash the pumpkins well under cold water and dry.

Slice off the tops of the pumpkins making a solid flat surface of the pumpkin. Turn the pumpkin over onto the flat side which holds it steady and slice down the middle making two halves.

Seed the pumpkin with a large table spoon or a grapefruit spoon.  Spray the inside of the pumpkin with avocado oil, especially the edges or use a pastry brush to apply the avocado oil.

Place the pumpkins onto a parchment lined sheet pan skin side up, (inside of the pumpkin down) and roast for about 40 minutes until a paring knife easily pierces the skin of the pumpkin and you can see some caramelization around the edges.

Cool the pumpkins about 15 minutes.  Place a paring knife just under the skin and peel back the skin of the pumpkin and discard. (it should slide right off easily.)

Place the pumpkin meet into a food processor in small chunks and puree till smooth.

Spoon the puree into a 1 quart mason jar of your choice.  Pumpkin will keep fresh for about 2 weeks in the refrigerator and about 6 months in the freezer.  Enjoy! 

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