Tuesday, September 24, 2013

Julie's Birthday Pumpkin Scones


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Happy Birthday to my blogging friend Julie.  For Julie's birthday I have made her Pumpkin Scones.  These scones would be awesome with your morning cup of coffee.  They are soft inside with a thin layer of sweet pumpkin goodness on the outside.  I also spiced up the glaze and added birthday sprinkles for Julies celebration.

For Julies celebration several other blogger friends have also made her pumpkin treats so make sure to go and visit the other blogs for some more amazing pumpkin recipes.

Julie's Birthday Pumpkin Scones

3 C flour
2/3 C white sugar
1 T baking powder
1/4 t salt
2 sticks butter, cold
1 egg
1 vanilla bean (scrape out the seeds and discard the outer part of the bean)
1 C heavy whipping cream
3/4 C pumpkin puree
1 t cinnamon
1/2 t nutmeg
1/8 t allspice
1/4 t ginger

5 C powdered sugar
1/2 C heavy whipping cream
1/2 C International Delight Pumpkin Pie Spice coffee creamer
1 vanilla bean (scrape out the seeds and discard the outer part of the bean)
1/4 t nutmeg
1/2 t cinnamon

Preheat oven to 350 degrees

In a bowl mix together the flour, sugar, baking powder, salt,cinnamon, nutmeg, allspice, and ginger.  Cut in the butter with a pastry blender until mixture resembles crumbs.  set aside

In a bowl combine the cream and the vanilla bean seeds and mix until the seeds are mixed throughout the cream.  Then add the egg and beat the egg by hand into the cream mixture.  Finally add the pumpkin into the cream mixture and mix it in well.

In the bowl with the dry ingredients make a well in the center and pour in the cream mixture.  Mix until combined.

Turn the dough out onto a floured surface and roll dough into a rectangle about 1/2 inches thick.  Slices your scones as you wish.  I did mine in a triangle shape (well I tried a triangle shape when they bake they took on a shape of their own..lol)

Place on a baking sheet and bake at 350 degrees for 18 minutes.  Put on a cooling rack and allow to cool for 15 minutes before glazing.

Place the powdered sugar, nutmeg and cinnamon in a bowl and set aside.  Put the cream and creamer in a bowl and add the vanilla seeds and mix well.  Pout the cream mixture into the powdered sugar mixture and mix until well combine and a thin consistency for dipping the scones in.  If you need to add more coffee creamer to thin out the mixture.

Dip each scone into the glaze and place back on the cooling rack.  I placed freezer paper under my racks to catch the dripping glaze.  Allow the glaze to crisp up and enjoy