And we’re back!  Working on filling up the freezer brings us to a recipe I am really excited to share with you.  This recipe for Pumpkin Scones looks like it resembles the pumpkin scones from Starbucks…but I have a feeling they are going to be better!  I am so glad these are going to be in my freezer that I may have to take one out and make it before the baby gets here!  I LOVE pumpkin flavored things, so these will be great for breakfast during this early baby season.  Oh, and if someone happens to stop by for a breakfast, I might make one for them!

I got the recipe from Sweet Pea’s Kitchen, but I changed the procedure a little bit.  I like to get in there and work when I make scones, but you can also try her procedure if you want to use your mixer.  I also doubled the recipe and substituted pumpkin pie spice for all the different spices she uses.  So here is the modified  single batch recipe:

Pumpkin Scones (adapted from sweetpeaskitchen)

Ingredients:

• 2 c. all-purpose flour
• 1/4 c. + 3 Tbsp. granulated sugar
• 1/2 tsp. salt
• 1 tsp. pumpkin pie spice
• 6 Tbsp. cold butter, cut into 1 inch cubes
• 3 Tbsp. half-and-half
• 1 egg

Procedure:

1. Combine dry ingredients in a large bowl.
2. Add the cold butter and cut in with a pastry cutter until the texture looks like coarse cornmeal.  Make sure all the butter pieces get cut up into small pieces (no larger than small peas).
3. In a separate bowl, whisk together pumpkin, half-and-half, and egg.  Fold into dry ingredients, mixing well and forming into a ball.
4. On a lightly floured surface, turn out dough and pat down into a 1 inch thick rectangle about 4 inches by 12 inches.  Cut into 3 equal portions and cut an X into each portion to make 12 portions.

To freeze:  Place each portion on a cookie sheet lined with parchment paper and flash freeze until hard.  Remove from freezer and wrap individually with plastic wrap and store in freezer bag.

To use from frozen: Pre-heat oven to 425 F.  Line a cookie sheet with parchment paper.  Place frozen, unwrapped scone(s) on cookie sheet and bake for about 20 minutes.  Remove from oven and glaze with the wonderful recipes below:

To Glaze:

Powdered Sugar Glaze:

• 1 c. + 1 Tbsp. powdered sugar
• 2 Tbsp. milk

Mix together until smooth, spread over cooled scones with a pastry brush. Allow to firm.

Spiced Glaze:

• 1 c. + 3 Tbsp. powdered sugar
• 2 Tbsp. milk
• 1/4 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

While powdered sugar glaze is firming, combine all ingredients.  Drizzle over each scone and allow icing to dry before serving.

Don’t these sound wonderful?!?!