Fall is “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. A touch of maple enhances the glaze. Extras freeze well for another time. See Tips for making ahead.
1 1/2 cups all purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons (half stick) butter
1 tablespoons finely chopped crystalized ginger
1/3 cup canned or cooked pumpkin
3 tablespoons half'n half or milk
1 egg
Maple Glaze
1 tablespoon butter
1 tablespoon maple syrup
About 1/3 cup powdered sugar
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, half 'n half, and 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 8 wedges. Place on low rack covered with Teflon baking sheet.
3. BAKE with convection heat at 400 degree for 14 to 16 minutes or until lightly browned. Cool slightly.
4. Combine butter and maple syrup in 1-cup silicone cup. MICROWAVE about 20 seconds or until boiling. Stir in powdered sugar; mix well. Drizzle or brush onto warm scones. Serve warm.
8 Scones
TIPS
> 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.
> To make ahead, prepare and shape dough the night before; store in covered storage dish. When ready to bake, preheat oven and place scones on baking sheet and bake 15 to 17 minutes.
> No pastry cutter? Just shred cold butter into small pieces with a medium-sized shredder.
> Microwave frozen scones about 20 seconds each to thaw and warm.