It cracks me up to no end to see what was on my blog a year ago.
Have you even noticed that I publish it at the bottom of my post and before the recipe? I love it.
Todays is particularly amusing because the SAME THING HAPPENED THIS YEAR. The calendar rolled over to October and I was on a hunt for pumpkin something. I just had my first pumpkin spice latte of the year this past week.
Socks are on and jackets are out but Oregon is being a show off with gorgeous sunny days that are still luring us outside. Leaves are falling so it is clearly fall. It only felt natural to make pumpkin scones for my very first work potluck.
It was a breakfast potluck and I felt I needed to bring something a bit special. Except then I got to the potluck and was in awe of all the delicious things my co-workers brought. Well played co workers. I see your biscuits and gravy and soufflés… Next time I’m coming for you. Not sure with what yet but if this is how we roll around here I need to step it up.
(Am I the only person that feels this way about potlucks? I think I might have a problem)
Anyways. No one objected to these lovelies. It is no secret that I love scones as I have no fewer than 6 (well 7 now) scone recipes. Including two savory ones. Yum.
These scones are impossibly light and full of pumpkin and spice flavor. They are delicious warm but I found I liked them best the next day.
Perfect with a hot cup of coffee.
(If you have ideas of what to do with the leftover pumpkin in my fridge please let me know!)
One year ago today: Pumpkin Cookies
Pumpkin Scones (makes 12-18 depending on how you cut them)
Adapted from Inspired Taste
2 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon pumpkin pie spice
1/2 cup cold unsalted butter (1 stick of butter)
1/2 cup pumpkin puree
1 tablespoon unsulphured molasses
3 tablespoons half and half
2 teaspoons vanilla
1 cup (125 grams) powdered sugar, sifted
1 to 2 tablespoons half and half
Heat oven to 400 degrees F then line a large baking sheet or two small baking sheets with parchment paper. In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt and all the pumpkin pie spice together. Then, cut the cold butter into small cubes. Add butter to flour mixture then use two knives or a pastry cutter to cut the butter into the flour mixture till the mixture should resembles small crumbs crumbs.
Now, in another medium bowl, whisk together the pumpkin puree, molasses, half and half, vanilla extract and egg until blended. Stir pumpkin mixture into flour and butter mixture with a spoon just until a soft dough forms.
Transfer the dough to a floured surface then knead it three to four times until it comes together.
Pat the dough into a 10 inch by 7 inch rectangle. Use a knife cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Now, cut each rectangle into two triangles. Transfer scones to the prepared baking sheet(s) then bake 10 to 15 minutes or until golden brown. Transfer to a wire rack to cool completely.
Once scones have cooled, make the glazes. Add sifted powdered sugar to a medium bowl then add one tablespoon of half and half. Stir then judge the consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick, add a little more half and half. If it is too thin, add a little more powdered sugar. Drizzle the scones with the glaze. Allow to dry.