I admit - I haven't made these scones, but I've had the recipe for a while and they sound so good ~ especially for this time of year ~ and I wanted to share it. So, the photo isn't mine, but one I found on Google images from a website called Brown-Eyed Baker found HERE. I've heard Starbucks has a pumpkin scone, but I don't know for sure about that because there is no Starbucks in the small town where I live. I think these would be perfect with a spicy chai tea, pumpkin or cinnamon-spiced tea. Yum!
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon powdered ginger with 1/2 cup sugar
Add 4 tablespoons of chilled unsalted butter chopped into small pieces (soy or vegan margarine works great also). Gently work the flour-butter mixture with a pastry blender until the dough looks like coarse meal.
*Tip: Overworking the dough makes these pumpkin and ginger scones tough and heavy. Be gentle working in the butter/margarine.
In a separate bowl, beat together:
1 large egg, or 2 egg whites (vegans may substitute soy milk)
1/2 cup homemade or canned plain pumpkin puree
1/4 cup sour cream (you can use cream cheese, non-fat yogurt, or tofu substitute)
3 tablespoons finely chopped crystallized ginger
Add to flour mixture and stir just until blended.
If you are making large triangular scones, pat the dough into a circle and cut into wedges. Or you can roll out to 3/4 inch thickness and use your cookie cutter or selected shape.
If you are making smaller triangles, divide the dough in half, pat into two rounds, then cut into wedges.
Place on the baking sheet, bake for 10-12 minutes until lightly golden. Cool on wire racks.
Drizzle with ginger icing:
Mix ½ cup powdered sugar with 1 teaspoon finely chopped crystallized ginger and 1-2 tablespoons milk, cream, or soy milk.
Serve warm. Makes 12 large scones or 24 small scones
If you make them, please email me and let me know how they were! Maybe one of these cool, rainy autumn days, I'll bake up a batch of them myself to have with my afternoon tea. ~
Until next time,