When my college friends were in town a few weeks ago, I made these for breakfast one morning. As they snoozed away the morning hours, I filled the house with wafting aromas of pumpkin, nutmeg, cloves, cinnamon, and ginger. After two years, I think it’s fair to say that we have a fall-time tradition of reuniting and enjoying the finer things fall has to offer. And football. And wine. And Sex and the City.
These scones were also special because I had never made scones before. Unlike most scones, these were on the soft side and not at all dry. I like my scones like I like my cookies…not rock hard and dried out.
While these don’t epitomize a healthy breakfast by any stretch of the imagination, they are worth the splurge. Plus, the scones are BIG…worth every last calorie 😉
2 cups all purpose flour
7 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup canned pumpkin
3 Tbsp half and half
1 large egg
6 Tbsp cold butter, cut into cubes
1/3 cup dried cranberries
1/2 cup powdered sugar
2 Tbsp fat-free milk
Preheat the oven to 425 F and line a baking sheet with parchment paper; set aside.
In a separate medium bowl, whisk together pumpkin, half and half and egg.
In a large mixing bowl, combine all purpose flour, granulated sugar, baking powder salt, nutmeg, ground cloves, ground ginger.
Cut butter into the dry ingredients, using a pastry cutter, until it resemble coarse meal. Fold in wet ingredients and cranberries into the dry ingredients and form dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick round. Cut into 6 triangle slices of dough. (Freeze dough for 30 minutes or up to 1 month if it’s too soft and hard to handle at this point). Bake for 14-16 minutes or until scones turn light brown.
While scones cool, mix ingredients for plain glaze. Drizzle glaze over scones, when they are cool. Yield: 6 scones.
Nutrition Information (per scone): 375 calories; 12.8 g. fat; 39 mg. cholesterol; 450 mg. sodium; 61.2 g. carbohydrate; 1.3 g. fiber; 5.5 g. protein
Result: A fall breakfast treat! These were the perfect start to a perfect fall day. Simple to make and kept well for a few days in an air-tight container. I believe it will be difficult to find a scone recipe to beat out this one! Enjoy![/print_this]
Yesterday was a productive, unstructured day. But it went just as planned and I got everything scratched off my to-do list…and my car officially has a functioning radio once again!
Well, maybe I spoke too soon. I did manage to, once again, mess up a recipe using yeast. Between all the running around and teaching last night, the bread I was making for sandwiches had a little too long to rise…and I forgot the salt (which I learned quickens the rising process). When Mr. Prevention got home, he said the bread had over-flowed the loaf pan so he put the over-flow into a second bread pan and baked them both. The end product was a little bland without the salt, but it was good! A recipe I will definitely try again…with a bit better planning and execution, let’s hope 😉
Question: Do you like scones?