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15 Sep

Almost Fall on the Farm

Posted by Loren James
Here in Mississippi on our family farm it's starting to feel like fall. The mornings are cooler, the muscadines and scuppernongs are ripening, and the wildflowers that always pop up right before the cooler weather arrives are blooming. It's a bittersweet change, but one that is always gorgeous in the countryside.
I'm normally not a morning person, but this morning I got up with the intention of watching the sun rise and the mist roll over the pond. When the weather is changing there is always this beautiful fog that is so stunning. I couldn't resist walking down to our pond and sitting with my coffee and scones.
With all the fall feels happening I couldn't resist trying a pumpkin scone recipe this week. Let me preface this with, I've never made anything with pumpkin that I've super loved or that worked out as a recipe. To me, pumpkin can be hit or miss when baking. Is it just me?! However, I found a recipe for Starbucks Double Glazed Pumpkin Scones over on Rumbly in my Tumbly. And OH MY GOSH are they amazing. I had family and friends devour them which equated to me making 2 batches in one day. I've listed the recipe below in case y'all want to try them, too! Like I tell my pup Emmy,  bon appétite!

Scones Ingredients:

2 cups all-purpose flour
9 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 tsp pumpkin pie spice
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

Sugar Glaze Ingredients:
1 cup powdered sugar
1 Tablespoon powdered sugar
2 Tablespoons whole milk

Spiced Glaze Ingredients:
1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole milk
1/2 teaspoon ground cinnamon
1/8 teaspoon pumpkin pie spice

Scones Directions:

1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball.

7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). (I patted mine into a circle and cut it like a pie, which made for more even scones for me!)

8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet from step 2.

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.

Sugar Glaze Directions:
1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2. Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:
1. As sugar glaze firms, combine the spiced icing ingredients.

2. Use whisk to drizzle over each scone and allow to dry before serving.

Makes 6 pumpkin scones. (I patted my dough out in a circle and cut it like a pie. Made 9 smaller scones)

 

 


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