Scones, anyone?
Here are the two scones recipes I promised earlier. Sorry, no photos, take my word -these come out very pretty.
Pumpkin Scones
Yields 8 small scones or 6 large
2 1/4 cups sifted flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 tablespoon pumpkin pie spice
4 ounces chilled butter (about 120 grams) cut into pieces
1 cup canned pumpkin
1/2 cup heavy cream
For glaze
1/2 cup powdered confectioner's sugar
dash of pumpkin pie spice
2-3 teaspoons water or cream
Preheat oven to 400 degrees F. Either spray cookie sheet with nonstick cooking spray like Pam or cover with parchment paper.
Whisk flour, sugar, baking powder and spice together. Cut in butter with pastry cutter (I just use my scrupulously clean hands) until the consistency of fine meal. Add pumpkin and cream, stir just to mix.
(The less you handle the dough, the flakier the scones will be.)
Turn dough out onto lightly floured surface. Knead gently. Gather dough up into a ball. Pat out into a circle about 3/4 inch thick. Cut into 6 or 8 triangles. Place on prepared cookie sheet. Brush the tops with a bit of heavy cream. Bake for 12 - 14 minutes or until lightly browned. Remove from oven and cool on rack.
For glaze, combine powdered sugar, pumpkin pie spice and water or cream until the desired thickness is reached. Drizzle glaze over cooled scones.
If you want to store the scones for a day or so, don't glaze them. Just put the glaze in a ziplock bag and refrigerate. Put a bit of glaze on the scone before eating.
Quick sugar scones (makes 6)
Preheat oven to 450 degrees F.
2 cups sifted all purpose flour
1 tablespoon baking powder
1 tsp salt
2 tablespoons sugar
1/4 cup butter or shortening
1/2 cup milk
1 egg, slightly beaten
extra milk and sugar for tops of scones
Sift together the flour, baking powder, salt and sugar. Cut in the butter or shortening until mixture resembles fine crumbs. Add milk and egg, stir to form soft dough. Turn out onto lightly floured surface, knead lightly. Roll out about 1/2 inch thick circle. Cut into 6 triangles. Place on lightly greased cookie sheet. Brush with milk, sprinkle with sugar. Bake for 10-12 minutes or until lightly browned.
I've also added about 3 tablespoons of peach preserves to these to make peach scones. Reduce the milk by about an ounce, to 3/8 of a cup.
Additions of fruit or nuts or whatever is optional.
Pumpkin Scones
Yields 8 small scones or 6 large
2 1/4 cups sifted flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 tablespoon pumpkin pie spice
4 ounces chilled butter (about 120 grams) cut into pieces
1 cup canned pumpkin
1/2 cup heavy cream
For glaze
1/2 cup powdered confectioner's sugar
dash of pumpkin pie spice
2-3 teaspoons water or cream
Preheat oven to 400 degrees F. Either spray cookie sheet with nonstick cooking spray like Pam or cover with parchment paper.
Whisk flour, sugar, baking powder and spice together. Cut in butter with pastry cutter (I just use my scrupulously clean hands) until the consistency of fine meal. Add pumpkin and cream, stir just to mix.
(The less you handle the dough, the flakier the scones will be.)
Turn dough out onto lightly floured surface. Knead gently. Gather dough up into a ball. Pat out into a circle about 3/4 inch thick. Cut into 6 or 8 triangles. Place on prepared cookie sheet. Brush the tops with a bit of heavy cream. Bake for 12 - 14 minutes or until lightly browned. Remove from oven and cool on rack.
For glaze, combine powdered sugar, pumpkin pie spice and water or cream until the desired thickness is reached. Drizzle glaze over cooled scones.
If you want to store the scones for a day or so, don't glaze them. Just put the glaze in a ziplock bag and refrigerate. Put a bit of glaze on the scone before eating.
Quick sugar scones (makes 6)
Preheat oven to 450 degrees F.
2 cups sifted all purpose flour
1 tablespoon baking powder
1 tsp salt
2 tablespoons sugar
1/4 cup butter or shortening
1/2 cup milk
1 egg, slightly beaten
extra milk and sugar for tops of scones
Sift together the flour, baking powder, salt and sugar. Cut in the butter or shortening until mixture resembles fine crumbs. Add milk and egg, stir to form soft dough. Turn out onto lightly floured surface, knead lightly. Roll out about 1/2 inch thick circle. Cut into 6 triangles. Place on lightly greased cookie sheet. Brush with milk, sprinkle with sugar. Bake for 10-12 minutes or until lightly browned.
I've also added about 3 tablespoons of peach preserves to these to make peach scones. Reduce the milk by about an ounce, to 3/8 of a cup.
Additions of fruit or nuts or whatever is optional.