This month for Secret Recipe Club I had A Spoonful of Thyme for my blog. I'd pinned several salads to try and then I saw these scones and I thought, "Who needs salad? I mean, these have a vegetable in them too, right?" Totes.
And then--I know you drizzle things on your salads, right--well, I figured I better drizzle something on my pumpkin scones as well. A Spoonful of Thyme used a beautiful and delicious-sounding cream cheese drizzle. But then I opened my cupboard and saw that my husband had opened the speculoos cookie spread. And then I realized that maybe a speculoos cookie spread glaze with pumpkin scones might, just might, be the next cure for cancer. So I didn't want to, you know, miss out on that. So then this happened.
It didn't cure cancer (well, not that I know of). But I can't say I regretted the experiment.
My kids didn't either. They wolfed these down and beg beg begged me to make more today. Thanks, Spoonful of Thyme for the perfect fall breakfast/dessert (depending on your standards for such things).
Pumpkin Spice Scones with Speculoos Glaze
adapted from A Spoonful of Thyme
makes 8 large scones
Prep time: 15 minutes
Cook time: 10 minutes
Cost: $1.85 or about $.22/scone
flour: .15, whole wheat flour: .10, sugar: .10, butter: .40, pumpkin: .35, egg: .10, half and half: .05, spices: .20, powdered sugar: .10, cookie spread: .30 (um, I don't quite remember how much this cost, so I'm sort of making this up)
A few notes:
-Spoonful of Thyme used all all-purpose flour, but I added 1/2 C whole wheat and found it perfectly delightful.
-The risk with scones is having them dry out. To avoid this: 1) DO NOT OVERMIX them. I took mine out when still kind of a crumbly blop and then pressed and formed it into a ball and that was all it needed. 2) DO NOT OVERBAKE them. I went with 10 minutes and it was perfect. This didn't make them golden, so I wouldn't recommend going for golden brown. When they're puffy and look done, take them out. Stick a fork in it if you're worried it's doughy in the middle.
For the scones:
1 1/2 C all-purpose flour
1/2 C whole wheat flour
7 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
6 Tbsp cold butter
1/2 C canned pumpkin
3 Tbsp half and half
1 large egg
For the glaze:
1/3 C powdered sugar
2 Tbsp speculoos cookie spread (this is generally a seasonal item--likes like peanut butter; tastes like cookies in a spoon)
2 Tbsp milk
For the scones:
Combine all dry ingredients. I did this in a food processor. Then add the butter in chunks and process until the big pieces are gone.
In a separate bowl, whisk together the egg, pumpkin, and half and half.
Then add this to the food processor. Do NOT overprocess it.
Process it until it's crumbly and mostly combined-ish. then dump it out and fold it a few times (as in 4 kneads, not 75 kneads) to be sure it's uniform in flour-y-ness. Then form it into a ball. That's it. Do NOT keep messing with it. Gently roll it into a circle on a WELL-FLOURED surface (I hope you're enjoying the caps. I feel strongly about certain aspects of this recipe). Don't skimp on the flour or it will get stuck and you'll have to scrape it up and maybe re-need it and life as you know it will be ruined. Well, probably not, but your scones may be slightly tougher than you prefer.
Bake at 400 degrees for 10 minutes. Again--don't overbake this. It will be a little too dry and a little too crumbly.
For cookie spread glaze:
Combine all ingredients and whisk.
When your scones are cool, drizzle with the speculoos cookie spread (or Spoonful of Thyme's cream cheese frosting).