Pumpkin Cinnamon Chip Scones – Fresh Baked Friday!

29 Oct

I have been CRAVING something pumpkin.  ANYTHING pumpkin.  I tried to get Mom to make me some pumpkin spice pancakes.  Since we didn’t have canned pumpkin in the house, it was a no-go.  Instead, Jess made some in Vermont and taunted me with them via text.  Damn distance.  Damn technology (back in the day, I never would have known).

The craving continued.

Then I remembered these.  Then I had a day off.  With no order deadlines.  Done and done.

Quick trip to the grocery store.

Three cans of pumpkin.  (I need to be sure the next time the pumpkin spice pancake craving hits, Mom doesn’t have any excuses!)

Now we are ready to get baking…

Dry ingredients in the bowl.  Mix well.

Cut in cold butter.

Prepare the wet ingredients.

A few notes here.  First, I made my own buttermilk.  I do this often.  It’s super simple – 1 cup of milk (I say any type, others will tell you only whole milk.  Do what you wish with this information) and add 1 tablespoon of vinegar (I say either white or apple cider, others will tell you only white vinegar or lemon juice as an alternate option.  Do what you wish with this information).  Let it stand for 5-10 minutes.  You now have buttermilk!

Also, you might notice the brown little blobs hanging out in the homemade buttermilk.  I bought these when I visited the King Arthur Flour company (remember?).  Finally, the perfect recipe to use my little Cinnamon Flav-R-Bites.  In the picture above, they are just taking a little soak.

Back to baking.  Now, mix everything until just combined.  Place in a round on a baking sheet.  Sorry.  I forgot to take a picture.  Not quite The Pioneer Woman yet.

While in the oven, make the glaze.  Be sure to sift your confectioners sugar (or powdered sugar or 10x sugar… whatever you want to call it is fine by me!).  Always, always, always sift your confectioners sugar.  I remembered to photograph this one.

Notice the jar of cinnamon.  That was a surprise for me from my Mom’s recent trip to Chicago.  Seriously, the most amazing cinnamon ever.  And I’ve had some really great cinnamon (now, there’s something to brag about).

Fast forward.  The round is finished baking.  And I did remember to take a picture while it was waiting to be cut into eight perfect little scones.

And then waiting for a little glaze.

Now they are ready for their close-up!

Okay.  Now go.  Warm up that oven and get baking!

Pumpkin Cinnamon Chip Scones
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2 cups of all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon pumpkin spice

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons cold, unsalted butter, cut into pieces

1/2 cup Cinnamon Flav-R-Bites

1/2 cup buttermilk

1/2 cup pumpkin puree

1 teaspoon pure vanilla extract

1 cup confectioners sugar, sifted

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons milk

Preheat the oven to 400℉.  Line a baking sheet with parchment paper or silicone baking mat.

In a medium bowl, combine flour, brown sugar, spices, baking powder, baking soda and salt.  Whisk to combine.  Add the cut, cold butter to the bowl.  Cut the butter into the dry ingredients, either with a pastry cutter or a fork.  When the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas, you are all set.

In a small bowl, soak the Cinnamon Flav-R-Bites in the buttermilk for 5 – 10 minutes.  Add the pumpkin puree and vanilla.  Mix to combine.

Add the wet ingredients to the dry ingredients and stir together gently until the dough just comes together.  If necessary, knead a few times with your hand, but be careful not to overwork the dough. You don’t want tough scones.

Transfer the dough to the prepared baking sheet.  Pat the dough into an 8- or 9-inch round.  Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes.

Allow to cool at room temperature.  Cut into 8 wedges.

To make the glaze, combine the confectioners sugar and spices in a small bowl.  Add the milk and whisk to combine.  If necessary, ad a bit more milk or a bit more (sifted!) confectioners sugar to achieve a consistency good for drizzling the glaze.

Use a whisk, a spoon (my choice) or a plastic baggie with the tip cut off to drizzle the glaze over the scones.  Allow the glaze to set before serving.

Now enjoy!

Source: adapted from Annie’s Eats, originally from Joy of Baking


4 Responses to “Pumpkin Cinnamon Chip Scones – Fresh Baked Friday!”

  1. Maria October 29, 2010 at 7:11 am #

    The Spice Shop in Chicago, in Old Town!!!! One of my favorite places!!!!! Just before I moved away from Chicago (moment of silence… tear drop….), I went there and bought one of those variety boxes of the spices, and have about a dozen of them here. We use them all the time. Don’t think we have a cinnamon one though…. this may require a trip to Chicago to look into this matter…. your treats look delicious!!!!!

  2. Jessica October 29, 2010 at 1:04 pm #

    I hope you’re planning on freezing a few of those for me to “sample” when I come down there in a week! xo

  3. Kathy Passmore November 1, 2010 at 7:57 pm #

    Those look heavenly! I may have to try and make some myself. Why should you always sift your confectioners sugar?

  4. Pam Denney November 4, 2010 at 2:34 pm #

    Okay, now I am really excited. Not just about the scones (they look divine) but the buttermilk information. I NEVER have buttermilk when I need it. But I don’t understand: How does vinegar translate into buttermilk. I mean, where’s the butter? Or is buttermilk all about the curdle or whatever the chemical reaction is from the vinegar. Sigh. So many questions.

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