These delicious Pumpkin Spice Drop Scones are especially good in the Fall and Winter, but they can be enjoyed anytime of the year. How about relaxing with your favorite cup of tea or coffee and enjoying the pleasure of these delicious Pumpkin Spice Drop Scones? Definitely give these outstanding scones a try.
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).
- 2 1/4 cups all-purpose flour
- 1/4 cup (firmly-packed) light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon, ground
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon nutmeg, ground
- 1/2 cup unsalted butter, chilled and cut into 1/4-inch pieces*
- 1/3 to 1/2 cup raisins
- 1/2 cup canned solid-packed pumpkin**
- 1/3 cup milk, chilled*
- 1 egg, cold and beaten*
- 3 tablespoons milk (approximate)
- 1 cup powdered sugar (confectioners' sugar)
Preheat oven to 400 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.
Tip: Chill the bowl and any utensils you will be using in the refrigerator before making the scones.
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 cold 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 chilled milk, and cold 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. A good check is to use an instant digital thermometer to test your scones. The temperature of the scones should be at 200 degrees F. when done.
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.
* Why do your ingredients need to be cold? It is important that your ingredients (both fats, liquids, and eggs) remain cold. The purpose is to keep the butter solid and not let it melt. If your dough is kept cold, it will have little bits of dispersed butter. In the heat of the oven, that butter melts into the dough but leaves pockets and layers in the scones. If it's hot in your kitchen, freeze your butter before making scones. Cold butter makes scones rise higher!
** When purchasing canned pumpkin make sure there are no spices or sugar added.
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