Can you believe it?!... No seriously?!... I mean… when I figured it out, I was like … SHUT THE FRONT DOOR.... a YEAR!? YUP, Not Just A Chick is a year old this week! How time flies! It all started with A walk in the park , and a “hmmmm” wonder if yours truly can actually, successfully, pull off a blog people will read. A year later… I’m sipping my coffee that’s got a yummy Pumpkin Spiced Syrup kick, nibbling on a fresh out of the oven, moist, fall apart in your mouth, perfectly spiced - Pumpkin Scone. **sigh** Starbucks who?!?
THANK YOU to everyone who follows this little adventure of mine. Thank you to my honey and close friends that put up with all the pictures, the ideas, and the trial runs! If you’re a newbie here… HIYA!! When I take a look at the analytics… I still am in awe of all the support and visits this blog of mine receives… it is truly a blessing to have such a backing for something that I am enjoying so much. Don’t be afraid to leave a comment…ask a question... or even just say hi! I always try and respond as soon as possible!
The first thing that comes to many people’s mind when they hear the word SCONE is “dry”..BUT it doesn't have to be that way!! Honestly!! I KNOW there are places out there… major cafes *cough cough* Starbucks *cough cough* that sell a delicious, MOIST pumpkin scone. That being said… I just plainly can’t afford to go out and buy one every time I get a craving. (and trust me I get cravings) SO, after searching high and low…fiddling with recipes, I’ve found one that I am proud to say… works. They are moist. They fall apart in your mouth at first bite. They have just the right amount of that famous “pumpkin spice”…. And they are EASY PEASY. Like so easy you should be making two batches. One to bake up now, the other to freeze and have on hand for when the craving hits! (or when you want to impress guests with your mad baking skills)… either way….. go ahead… try em’ I DARE YOU!!
Pumpkin Scones
· 2 cups all-purpose flour
· ¼ cup plus 3 tablespoons sugar
· 1 tablespoon baking powder
· Pink of salt
· ½ teaspoon cinnamon
· 1 teaspoon “Pumpkin Pie Spice”
· 6 tablespoons of unsalted butter – cut into 1 inch cubes
· ½ cup pumpkin puree
· 3 tablespoons half & half cream
· 1 large egg
*optional – spiced glaze (icing sugar spiced and half & half cream mixed to desired consistency, spiced with a pinch of pumpkin spice seasoning)*
- Line a baking sheet with parchment paper *or* I used a silicone baking matt (Epicure Selections of has great one!)
- In the bowl of a stand mixer with your paddle attachment, mix together flour, sugar, baking powder, salt, cinnamon and pumpkin pie spice.
- Add the butter, and mix on a medium-low speed until the butter is no larger than the size of small peas, and the mixture resembles the texture of cornmeal.
- In a small bowl, whisk together the egg, half & half and pumpkin until well combined.
(ps... YES that's a "santa"mr. eggy whisk...don't judge! He's one of my staple kitchen tools...year round!)
- Carefully fold in the wet ingredients into the dry ingredients *it’s important NOT to over mix!! *
- Form the dough into a ball on a lightly floured service. Try to minimize the actual touching of the dough, the less you work it with your hands the better!
- Pat the ball into a disk shape, wrap in plastic wrap, and place in freezer for about 30 min to chill.
- Preheat oven to 425F
- Remove disk from freezer, unwrap, and using a large sharp knife, cut dough into wedges
- Place on baking sheet, and bake at 425F for about 15 min, or until light brown in colour.
- Place on a wire rack to cool.
- (if using) Drizzle the spiced glaze over top of the scones… ENJOY!! These are best served a little warm, but… cold, in the morning as you race out the door for work is darn yummy too!! Just sayin!
**should you wish to FREEZE a batch for baking later - follow steps up until you cut the chilled dough into wedges. At this point, place on a baking sheet and freeze until solid. Then wrap each wedge individually, placing in a large freezer bag, and keep in freezer until ready to bake. When ready to bake, remove from freezer, unwrap, and pop into oven @ 425F just like you would with the fresh dough! No thawing needed! They will just need to be in the oven a little longer! Easy eh?!**
Hmmm, soooooo the whole Halloween “thing” is just less than a week away, guess we should go find us some pumpkins or something to carve…. Let’s go!!
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