Pumpkin Cream Scones are soft, tender pastries that are so much better than the ones you get at your favorite coffee store!
Course: breakfast or tea time pastry
1cupall purpose flourfluff the flour before scooping and leveling
1/2cupcold unsalted butter1 stick cut in pieces
1/2cuppumpkin pureenot pie filling
approximately 1/3 cup heavy cream
cream for thinning
Set the oven to 400F
I use a food processor to make scones, but you can also do it by hand. Place all the dry ingredients in the bowl of the processor and pulse to combine.
Drop in the pieces of butter and pulse about 20 times, to incorporate the butter. The mixture should look like coarse crumbs.
In a one cup glass measuring cup with a pouring spout, beat the egg well. Add the pumpkin and mix well. Then add enough cream to measure about 3/4 cup. Mix well.
Pour the liquid into the processor while pulsing. Stop when you have finished pouring and the dough is just combined.
Turn the dough out onto a lightly floured surface and bring together with your hands. Form into a plump 7-8 inch disk. Carefully cover the dough in plastic wrap and refrigerate for an hour.
Slice the chilled dough into 6 scones, and place on a lined baking sheet, leaving 2 inches between scones. Bake for about 15 minutes until the scones are firm and baked through. Look closely at the cracks in the top of the scone, if they look wet inside, bake a little longer. Don't over bake.
Cool the scones on a rack and then glaze.
To make the glaze, mix the confectioner's sugar with the vanilla with enough cream to create a thick glaze. Drizzle in the cream slowly while you whisk or stir. Add more sugar if it gets too thin, and more cream if it seems too thick. You can spoon the glaze over the cooled scones, or dunk them in head first, which is what I do. Be sure to get a nice thick coating on each one.
You can use all regular flour in place of the oat flour if you like.
https://theviewfromgreatisland.com/pumpkin-cream-scones/ October 3, 2014