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
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.