It’s “pumpkin” season so why not enjoy warm scones from your convection or regular oven. The rich pumpkin and spice flavor is accented with the delightful addition of crystalized ginger. Extras freeze well for another time. See Tips for making ahead.
1-1/2 cups all purpose flour
1/3 cup packed brown sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
4 tablespoons (half stick) butter
1 tablespoons finely chopped crystalized ginger
1/3 cup canned or cooked pumpkin
3 tablespoons milk
1/2 cup powdered sugar
1/4 teaspoon cinnamon
About 1 tablespoon milk
1, Preheat oven to 400 degrees.
2. Combine flour, brown sugar, baking powder, salt, cinnamon and nutmeg in mixing bowl. Cut in butter until in fine pieces. Stir in ginger. Combine pumpkin, milk ad egg; mix with fork. Add to flour mixture; stir just until moistened. Turn onto floured surface and knead 3 or 4 times or until in ball shape. Flatten with floured fingers to a 7-inch circle that is slightly higher in center than on edge. Cut dough into 6 wedges. Place on low rack covered with Teflon baking sheet.
3. BAKE with convection heat at 400 degree for 11 to 13 minutes or until lightly browned. Cool slightly.
4. Combine all ingredients for glaze, adding just enough milk until pourable consistency. Drizzle onto scones. Serve warm.
>Leftover pumpkin can be refrigerated for up to 5 days or frozen for longer storage.
>When crystalized ginger is not available, use 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger.
>Cold butter is easier to cut into flour mixtures if warmed slightly by microwaving about 10 seconds.
>No pastry cutter? Just shred butter into small pieces with a medium-sized shredder.
>For smaller scones, divide dough into 2 balls and flatten each to a 6-inch circle; cut each into 6 wedges. Reduce baking time to 10 to 12 minutes.