These delectable scones will fill your kitchen with the rich aroma of autumn spices.
Ingredients
For the scones:
- 2 ¼ cups (560 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- ¼ tsp (1 mL) baking soda
- ½ tsp (2.5 ml) salt
- 1 tsp (5 mL) ground cinnamon
- ½ tsp (2.5 mL) ground nutmeg
- ¾ tsp (3.5 mL) ground ginger
- ¾ tsp (3.5 mL) ground cloves
- ¼ cup (60 mL) brown sugar
- ½ cup (125 mL) unsalted butter, very cold and cubed
- ½ cup (125 mL) pumpkin puree
- 3 ½ tbsp (52.5 mL) whipping cream, 18% or 35%
- 1 egg
- 1 tsp (5 mL) vanilla extract
- 1 tbsp (15 mL) molasses
For the glaze:
- 1 cup (250 mL) icing sugar
- 2 ½ tbsp (37.5 mL) milk
- ¼ tsp (1 mL) ground cinnamon
- 1/8 tsp (0.5 mL) ground nutmeg
- 1/8 tsp (0.5 mL) ground ginger
Preparation
For the scones:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine the flour, baking powder, baking soda, salt, spices, and sugar.
- Add the cubed butter to the dry ingredients. Incorporate it into the mixture by using a pastry cutter until the mixture is crumbly.
- Use your hands to make sure there are no large pieces of butter remaining (there may still be some small, pea-sized pieces).
- In a small bowl, whisk together the pumpkin puree, whipping cream, egg, vanilla extract, and molasses until thoroughly combined.
- Make a well in the centre of the flour mixture. Add the wet ingredients, using a spatula to fold everything together.
- Transfer the dough to a floured surface and knead, being careful not to overwork the dough.
- Using your hands, shape the dough into a round, one-inch thick disc. With a sharp knife, cut evenly into eight wedges. If you prefer smaller scones, you can divide the dough in half, making two rounds approximately ¾ of an inch thick and cut into six wedges.
- Transfer the wedges to the prepared baking sheet and bake for 13-15 minutes or until the bottoms and tops are slightly browned.
- Cool on a wire rack for 10 minutes before glazing.
For the glaze:
1. Mix all of the ingredients together, adding more milk as necessary to reach the desired consistency. The glaze can be drizzled over the cooled scones using a spoon or a piping bag.
Program Details
AGRICULTURE
Canada Agriculture and Food Museum
Program Location
Online
- View all programs at the Canada Agriculture and Food Museum