Pumpkin Spice Drop Scones
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It is thought that the name comes from the Stone of Destiny (or Scone). Scottish kings have been crowned upon this stone for more than a thousand years. The present British Queen Elizabeth II was crowned on the Stone in 1953. The original version of scones was made with oats and griddle baked. Today they are flour-based and baked in the oven and come in various shapes (triangles, rounds, squares, and diamonds). These delicious pumpkin scones are especially good in the Fall and Winter, but they can be enjoyed anytime of the year. Pumpkin Spice Drop Scones
2 1/4 cups all-purpose
flour
*
When purchasing canned pumpkin make sure
there are no spices or sugar added. Preheat oven to 400 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray. In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in raisins.
In a separate bowl, whisk together pumpkin, 1/3
cup milk, and egg. Fold wet ingredients into dry ingredients. stir just until
mixed. NOTE: When making scones, work the dough quickly
and do not over mix.
Note: Scones can be cut into any shape you desire.
Use a drinking glass to make circles, or cut into squares or wedges with
a knife. Dip the edges of the cutter in flour to prevent the dough from
sticking. Do not pat the edges of the scone down; instead leave the cuts
as sharp as possible to allow the scones to rise in layers.
Drop by heaping
tablespoonfuls onto prepared baking sheet, 2 inches apart to allow for
spreading, making 10 mounds. Bake 15 to 18 minutes or until golden
brown. Remove from oven, frost while still warm. Serve warm or at room
temperatures.
While scones are baking, combine the 3 tablespoons milk and powdered sugar until
a thin frosting is obtained. You may need to add either more milk or powdered
sugar for the correct consistency.
Yields 10 scones.
Freezing baked scones:
When the scones are cool, wrap airtight and hold at room temperature for up to
one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if
frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10
minutes or until warm.
Freezing unbaked scones:
When the dough is made and patted into circles or cut into 8 wedges/circle, place on a cookie sheet and place, uncovered in the freezer. It will take about an
hour for the dough to freeze firm. Once the dough is firm, put frozen scones
into a zip-lock bag and return them to the freezer. When you are ready to
bake the scones, simply take out as many as you want to bake and let them sit on the kitchen
counter on aluminum foil or parchment paper while you preheat the oven. They
should only be allowed to thaw as long as it takes the oven to preheat.
Once the oven is preheated, place the scones onto a fresh sheet of aluminum
paper or parchment paper
and bake. It will be necessary to extend the baking time by a few minutes (it
could easily add up to 4 to 5 minutes to the
baking time—just add it in 2 minute increments until you are sure of your
times).
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Scones are
best served warm and fresh, split open, and topped with either lemon curd or
thick homemade jam and clotted cream (Devonshire cream or creme fraiche).