This is real life food in real time, meaning I'm making it right now as we speak on a chilly morning before I've even got warm socks on my feet, so you aren't going to see a lot of pretty step by step photos. This is real life, people. These scones have to get in the oven asap.
oven to 400
I cup oat flour
1 1/4 unbleached pastry flour
1/4 cup dark brown sugar, packed
3/4 T. baking powder
1/4 t. baking soda
1/4 t. salt
1/4 t. cinnamon (heaping)
1/4 t. ground ginger (heaping)
1/4 t. nutmeg (heaping)
1/4 t. ground clove (heaping)
1 stick chilled butter, diced
1 eggs, beaten
1/2 cup. canned pumpkin (not pie filling)
1/3 cup heavy cream or buttermilk
1 1/3 cup powdered sugar
milk, cream or water to thin
1 tsp vanilla extract
Chopped pecans for garnish (optional)
I'm using my processor for these, but you can use your hands if you want. Put all the dry ingredients into the bowl and whisk to combine. I use freshly grated nutmeg because it's my favorite spice and it is so much better when it's fresh.
Add in the cold butter pieces and pulse a few times to combine. There should be lumps of butter visible.
In a 2 cup measuring cup pour in the cream, then add the egg and pumpkin and whisk. Then, while pulsing I add the wet to the dry, pulsing just a few times until it's combined and a dough forms. Don't go too far, when you dump it out on a floured surface you can bring it all together with your hands.
silpat lined baking sheet.
Bake for about 15-18 minutes. I could still hear them sizzling when I took mine out since the pumpkin makes a wetish dough. It's a mortal sin to overcook scones, so err on the side of caution.
Stir up your glaze, adding the vanilla and just enough water ( I used the rest of my cream) to make a nice thick glaze. Spread it on the scones once they have cooled, and garnish with the nuts.
These Pumpkin Scones are pillowy and fragrant. They're also a gorgeous golden color. Now if you'll excuse me I'm going to choose the prettiest scone to eat right now ;)
Have a great weekend!