It's been awhile since I've posted a recipe. Pretty much not cooking too many new things because I just don't feel good about 75% of the time. But, I love morning foods. I love pumpkin. Pumpkin never goes out of season in my house. I use healthier, organic items when I bake for myself now. Although it's expensive, it is so worth it! So I'll write it as I made it. I ate 2 1/2 of these tasty guys after I made them. YUM! So here they are for your enjoyment:
For the scones:
2 cups all-purpose, unbleached flour
1/4 cup and 3 tbsp. organic cane sugar
1 tbsp. aluminum-free baking powder
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
6 tbsp. organic unsalted cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tbsp. organic whole milk
2 egg whites (or 1 whole egg, I don't eat the yolks anymore due to my health)
For Spiced Glaze:
1 cup and 3 tbsp. organic powdered sugar (haha...still not the healthiest, but everyone deserves a little sweetness in life)
1/4 tsp. cinnamon
1/8 tsp. nutmeg (if I could go back and add more, I would...I LOVE nutmeg!)
1 pinch ground ginger
1 pinch ground cloves
2 tbsp. organic whole milk (you may want more depending on consistency desired)
Instructions:
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. Note: I didn't have parchment paper on hand. I just sprayed the pan with nonstick spray. Same effect.
2. In the bowl of a stand mixer with paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on med-low speed until the texture resembles coarse cornmeal.
3. In a separate bowl, whisk together the pumpkin, milk and egg whites. Fold wet ingredients into dry ingredients, and form the dough into a ball. You may need to use your hands here. Pat down dough onto a floured surface. If dough seems sticky, top with a little flour before using the rolling pin. Roll the dough into a 1-inch thick rectangle about 4 inches by 12 inches. Use a pizza/pastry cutter to slice the dough into 3 equal parts. Cut each portion into an X pattern (four pieces) so you end up with 12 triangular pieces of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Immediately place on wire rack to cool.
4. While the scone are cooling, combine all the ingredients for the glaze in stand mixer. Use paddle attachment to combine until desired consistency. Frost each scone with glaze and allow to dry.
5. Enjoy!!!
Note: You can freeze unbaked scones and make them fresh another day. After cutting the scones into separate portions, freeze on a baking sheet until firm and then wrap them tightly with plastic wrap. Put the wrapped pieces into a ziploc freezer bag. When ready to bake again, pop them straight into the oven, no thawing required. You may need to add a few more minutes of bake time though. Monitor it.
