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I made pumpkin spice scones for a women's breakfast this morning...
- Thread starter cheezz
- Start date
REC: Pumpkin Spice Scones with Cappuccino Cream Glaze
Pumpkin Spice Scones with Cappuccino Cream Glaze
From SoupAddict, September 9, 2013
http://www.feastie.com/recipe/soup-addict/pumpkin-spice-scones-cappuccino-cream-glaze
For the scones:
• 2 cups all-purpose flour (I use 1 cup AP flour and 1 cup pastry flour)
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin spice blend (recipe below, if needed)
• ½ cup pumpkin puree (plain, not spiced)
• ¾ cup heavy cream, plus extra for brushing the tops
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
For the cappuccino cream glaze:
• ½ teaspoon espresso powder
• ½ teaspoon warm-hot water (straight from the tap is fine)
• 1½ tablespoons + 1 tablespoon heavy cream
• ½ teaspoon vanilla extract
• pinch of salt
• 1 tablespoon whipped cream cheese (available in a tub), at room temperature
• ¾ cup powdered sugar (optional: sift the sugar to produce a smoother glaze)
•
Instructions For the scones:
1. Preheat oven to 425 degrees F, and line a baking sheet with parchment paper.
2. In a medium bowl, add the flours, baking powder, baking soda, salt, and pumpkin spice blend and whisk until mixed.
3. In a smaller bowl, whisk the heavy cream, pumpkin puree, maple syrup, and vanilla until blended. Pour into the flour mixture and fold the flour into the liquids with a wooden spoon until the liquids are incorporated into the flour (this happens fairly quickly – just 6 or 7 folds). Don’t overwork the dough; it will be very scraggly.
4. Flour a large cutting board or a clean, smooth surface, and turn out the dough onto it. Knead several times, incorporating the crumbs, until the dough is cohesive.
5. Transfer to the lined baking sheet and pat the dough into a disk about 1” thick. There will be cracks and fissures – not to worry. Cut the dough into 6 or 8 wedges, and gently separate them by ¼”. Place the sheet in the refrigerator for 15 minutes. When the dough is chilled to the touch, brush the tops with extra heavy cream.
6. Bake for 16 to 20 minutes, until the edges are golden. Remove from the oven and let cool for 2 to 3 minutes. The wedges will have fused together during baking – gently separate them, using a knife if they won’t easily pull apart. Transfer the wedges to a wire rack and cool thoroughly.
7.
For the cappuccino cream glaze:
1. In a medium bowl, dissolve the espresso powder in the water. Whisk 1½ tablespoons heavy cream, the vanilla and salt. Add the cream cheese, whisk vigorously, until smooth. Begin adding the powdered sugar in ¼ cup increments. After the 3rd addition, test the consistency: dip the whisk into the glaze and raise it above the bowl. The gaze should drip from the whisk in a slow but steady stream. If too loose, add more powdered sugar; if too thick, add the extra heavy cream in ¼ teaspoon increments.
Finish:
1. Use an offset spatula to generously spread the glaze over each wedge, letting the glaze drip off the sides. The glaze spreads like icing, but will self-level and drip like a glaze.
2. Let the glaze set to the touch before serving. Or, dig right in. No one will blame you.
Pumpkin Pie Spice Blend:
This makes more than the recipe above calls for — store in a sealed container and you’re ready for pumpkin pie season!
3 tablespoons Vietnamese (Saigon) ground cinnamon
2 teaspoons ground ginger
1 1/2 teaspoons freshly ground nutmeg
1 1/2 teaspoons ground allspice
1/4 teaspoon ground cloves
Whisk the spices together in a small bowl until thoroughly mixed. Store in a air tight container.
Pumpkin Spice Scones with Cappuccino Cream Glaze
From SoupAddict, September 9, 2013
http://www.feastie.com/recipe/soup-addict/pumpkin-spice-scones-cappuccino-cream-glaze
For the scones:
• 2 cups all-purpose flour (I use 1 cup AP flour and 1 cup pastry flour)
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin spice blend (recipe below, if needed)
• ½ cup pumpkin puree (plain, not spiced)
• ¾ cup heavy cream, plus extra for brushing the tops
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
For the cappuccino cream glaze:
• ½ teaspoon espresso powder
• ½ teaspoon warm-hot water (straight from the tap is fine)
• 1½ tablespoons + 1 tablespoon heavy cream
• ½ teaspoon vanilla extract
• pinch of salt
• 1 tablespoon whipped cream cheese (available in a tub), at room temperature
• ¾ cup powdered sugar (optional: sift the sugar to produce a smoother glaze)
•
Instructions For the scones:
1. Preheat oven to 425 degrees F, and line a baking sheet with parchment paper.
2. In a medium bowl, add the flours, baking powder, baking soda, salt, and pumpkin spice blend and whisk until mixed.
3. In a smaller bowl, whisk the heavy cream, pumpkin puree, maple syrup, and vanilla until blended. Pour into the flour mixture and fold the flour into the liquids with a wooden spoon until the liquids are incorporated into the flour (this happens fairly quickly – just 6 or 7 folds). Don’t overwork the dough; it will be very scraggly.
4. Flour a large cutting board or a clean, smooth surface, and turn out the dough onto it. Knead several times, incorporating the crumbs, until the dough is cohesive.
5. Transfer to the lined baking sheet and pat the dough into a disk about 1” thick. There will be cracks and fissures – not to worry. Cut the dough into 6 or 8 wedges, and gently separate them by ¼”. Place the sheet in the refrigerator for 15 minutes. When the dough is chilled to the touch, brush the tops with extra heavy cream.
6. Bake for 16 to 20 minutes, until the edges are golden. Remove from the oven and let cool for 2 to 3 minutes. The wedges will have fused together during baking – gently separate them, using a knife if they won’t easily pull apart. Transfer the wedges to a wire rack and cool thoroughly.
7.
For the cappuccino cream glaze:
1. In a medium bowl, dissolve the espresso powder in the water. Whisk 1½ tablespoons heavy cream, the vanilla and salt. Add the cream cheese, whisk vigorously, until smooth. Begin adding the powdered sugar in ¼ cup increments. After the 3rd addition, test the consistency: dip the whisk into the glaze and raise it above the bowl. The gaze should drip from the whisk in a slow but steady stream. If too loose, add more powdered sugar; if too thick, add the extra heavy cream in ¼ teaspoon increments.
Finish:
1. Use an offset spatula to generously spread the glaze over each wedge, letting the glaze drip off the sides. The glaze spreads like icing, but will self-level and drip like a glaze.
2. Let the glaze set to the touch before serving. Or, dig right in. No one will blame you.
Pumpkin Pie Spice Blend:
This makes more than the recipe above calls for — store in a sealed container and you’re ready for pumpkin pie season!
3 tablespoons Vietnamese (Saigon) ground cinnamon
2 teaspoons ground ginger
1 1/2 teaspoons freshly ground nutmeg
1 1/2 teaspoons ground allspice
1/4 teaspoon ground cloves
Whisk the spices together in a small bowl until thoroughly mixed. Store in a air tight container.
mariadnoca
Moderator
So much for keeping it out of everything but pie, lol!
The gluten-free version were even better!! REC: GF Pumpkin Scones
NOTE: I used the same cappuccino glaze as the above recipe for regular pumpkin scones. cheezz
Gluten-free Pumpkin Scones with a Spiced Glaze
Serves 8
Ingredients:
• 1 1/4 cup brown rice flour
• 1/4 cup tapioca starch
• 4 tsp xanthan gum (I used 3 tsp, and it worked GREAT. cheezz)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 1/2 tsp pumpkin pie spice
• 6 Tbsp unsalted cold butter, cut into chunks
• 1/2 cup pumpkin puree
• 2 Tbsp milk or cream
• 1 large egg
• egg white or milk to brush the tops of the scones with (optional)
• 1 Tbsp course sugar to sprinkle on the top (optional)
Directions:
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with brown rice flour. Set aside.
2. In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.
3. Add the cold butter, and pulse until butter is cut into pieces, about the size of a pea. Add the pumpkin puree, milk and egg. Run food processor just until dough comes together in a ball.
4. Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.
5. With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1″ between them so that they will not touch when baking.
6. Brush the tops of the scones with milk or egg white, and sprinkle with course sugar. Bake in preheated oven for 14-16 minutes, or until golden brown.
7. Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. Drizzle with Spice Glaze (see recipe below) and serve.
Spice Glaze:
• 1/2 cup confectioners’ (or icing) sugar
• 1/4 tsp pumpkin pie spice
• 1 Tbsp milk
Whisk together until smooth. Use a spoon or fork to drizzle the glaze over the top of the slightly cooled scones. Do not stack glazed scones, or the glaze will get squished.
URL to article: http://www.thebakingbeauties.com/2012/10/gluten-free-pumpkin-scones-with-a-spiced-glaze.html
NOTE: I used the same cappuccino glaze as the above recipe for regular pumpkin scones. cheezz
Gluten-free Pumpkin Scones with a Spiced Glaze
Serves 8
Ingredients:
• 1 1/4 cup brown rice flour
• 1/4 cup tapioca starch
• 4 tsp xanthan gum (I used 3 tsp, and it worked GREAT. cheezz)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 1/2 tsp pumpkin pie spice
• 6 Tbsp unsalted cold butter, cut into chunks
• 1/2 cup pumpkin puree
• 2 Tbsp milk or cream
• 1 large egg
• egg white or milk to brush the tops of the scones with (optional)
• 1 Tbsp course sugar to sprinkle on the top (optional)
Directions:
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with brown rice flour. Set aside.
2. In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.
3. Add the cold butter, and pulse until butter is cut into pieces, about the size of a pea. Add the pumpkin puree, milk and egg. Run food processor just until dough comes together in a ball.
4. Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.
5. With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1″ between them so that they will not touch when baking.
6. Brush the tops of the scones with milk or egg white, and sprinkle with course sugar. Bake in preheated oven for 14-16 minutes, or until golden brown.
7. Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. Drizzle with Spice Glaze (see recipe below) and serve.
Spice Glaze:
• 1/2 cup confectioners’ (or icing) sugar
• 1/4 tsp pumpkin pie spice
• 1 Tbsp milk
Whisk together until smooth. Use a spoon or fork to drizzle the glaze over the top of the slightly cooled scones. Do not stack glazed scones, or the glaze will get squished.
URL to article: http://www.thebakingbeauties.com/2012/10/gluten-free-pumpkin-scones-with-a-spiced-glaze.html
carianna-in-wa
Well-known member
Traitor.