Here's how that played out.
Me: Guess what's in season now! They've got pumpkin-shaped Reese's!
Will: [pause because he obviously didn't hear the word "shaped"] Okay?
Me: It's shaped like a pumpkin. There's no actual pumpkin in it.
Will: Oh! Cool.
Me: I knew that's how this conversation would go! You'd think I said there was pumpkin in it. But there's not because that would be kind of gross.
Aren't we fascinating? These pumpkin scones are something Will wouldn't eat for many reasons. That leaves more for me. I have no idea if they're like the Starbucks scones because I don't think I've ever had one of theirs.
Pat out the dough on a parchment-lined baking sheet. Seriously, I just saw this and realized its brilliance. You don't have to dirty your counter, and it's easier to separate the scones.
I think this is the perfect amount of glaze for a scone. It adds just a touch of sweetness.
Honestly, I don't really eat scones with a fork. I use my hands because it's much more satisfying to lick the glaze off my fingers than a fork. But I want you to think I'm civilized.
Pumpkin Scones (makes 8 scones)
2 c all-purpose flour
1/4 c brown sugar
1 tbs baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp kosher salt
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp allspice
6 tbs unsalted butter, cold and cut into cubes
1/2 c pumpkin puree
3 tbs half & half
1/2 c cinnamon chips
1/2 c powdered sugar
2 1/2 tbs pure maple syrup
1/4 tsp kosher salt
- Preheat oven to 425º. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, salt, cloves, ginger, and allspice. Add the butter and cut in using a pastry blender until the butter is the size of peas.
- In a small bowl, whisk the pumpkin, half & half, and egg until smooth. Add it to the flour mixture and stir a few times. Add the cinnamon chips and mix until the flour is just incorporated. Turn the dough out onto the prepared baking sheet and pat into a rectangle about 1-inch thick. Cut into four squares and cut each square diagonally to create 8 triangular scones. Separate the scones and bake 14-17 minutes or until lightly golden brown on top. Let cool on a wire rack.
- While scones cool, prepare the glaze. Whisk powdered sugar, syrup, and salt in a small bowl until smooth. Drizzle over cooled scones and let set for an hour.