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Halloween Pumpkin Scones with Maple Glaze (10.22.13)

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Posted at 10:29 AM, Oct 22, 2013
and last updated 2013-10-22 14:27:35-04

By Chef Kimberly Larsen, Harmons Bangerter Crossing

Ingredients for Scones:

  • 3 1/2 cups all-purpose flour, plus extra for rolling
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar1 1/2 Tbsp. baking powder
  • 1/2 Tsp. salt
  • 1 Tsp. ground cinnamon
  • 1/2 Tsp. ground nutmeg
  • 1/4 Tsp. ground cloves
  • 1/2 Tsp. ground ginger
  • 8 Tbsp. cold butter, cut into 1-inch cubes
  • 1 cup canned pumpkin puree
  • 1/4 cup half-and-half
  • 2 eggs

Ingredients For the Maple Glaze:

  • 2 cup powdered sugar
  • 1 Tbsp. maple syrup
  • 1-2 Tbsp. milk
  • 1/4 Tsp. ground cinnamon
  • 1/8 Tsp. ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.

Add the butter pieces, one at a time and on low speed just until butter is coated.

Mix on medium-low speed until the mixture resembles coarse cornmeal. Your butter pieces should be pea size.

In a separate bowl, whisk together the pumpkin, half-and-half and eggs.

Add wet ingredients to mixer. On low speed just mix until dough comes together. Pour our onto counter and shape dough into a ball. Do not over mix.

Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle.

Use cookie cutters to cut scones into fun pumpkin or Halloween shapes. You may also use a sharp knife to cut your dough into squares, then in half for triangles.

Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

When scones are cool, spread maple glaze over the top of each scone. Sprinkle with Halloween sprinkles.