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| Pumpkin scones packages in paper treat bags |
Your parents and teachers probably told you "don't judge a book by its cover" and "it's what's on the inside that counts," and I entirely agree. When I cook and bake, I care more about taste than looks. I've eaten many things before that look amazing but don't taste like it. And I've made many things that I don't post on my blog because they don't look too appetizing.
However, when I'm making treats for other people, I want them to look nice. One issue I always have is how to package things. I don't like Tupperware and plastic bags often make baked goods take on a plastic-y taste.
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| from Hobby Lobby in the Christmas section |
I found one solution when I was at Hobby Lobby - paper treat bags. These happened to have a red and white Christmasy pattern on them, but I hope to find them in just plain white or brown as well. I had never seen bags in this size - they are similar to the bags you get at a coffee shop when you buy a pastry, just a little smaller. I liked these better than bigger bags, because often I just want to bring someone a cookie or two. Perfect!
The recipe I had been wanting to try is a copycat-ish recipe for Starbucks' pumpkin scones. I like the idea of a glazed pumpkin scone, but every time I get one, I am disappointed at how overly sweet and too dry it is. This time of year, I always have pumpkin puree in the pantry, and today I actually had some in the fridge leftover from making a pumpkin pie. After trying pumpkin pancakes last week (so good!), I thought I'd use the rest for some pumpkin scones.
They were delicious and just how I'd wanted them to be, even though I used milk instead of cream or half and half. I like them cool and with the glaze, but also warm from the oven with no glaze and just a little butter. Just right with a cup of tea or coffee!
Glazed Pumpkin Scones
If you prefer a little less sweet pastries, don't make the glaze and serve warm from the oven with butter.
2 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup cold unsalted butter, cut into cubes
1/2 cup pumpkin puree
1 tablespoon unsulphured molasses
3 tablespoons half and half or cream (they also work with regular milk - not nonfat)
1 egg
2 teaspoons vanilla
1 cup (125 grams) powdered sugar, sifted
1 to 2 tablespoons half and half
for Spiced Glaze:
1 cup (125 grams) powdered sugar, sifted
1 tablespoon pumpkin puree
1/8 teaspoon each cloves, nutmeg, ginger and cinnamon
1 to 2 tablespoons half and half
In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt and all the spices together. Cut the butter into the flour mixture until the mixture looks like coarse cornmeal. (You could also use a food processor for this – if using, add flour mixture to bowl of a food processor then add the cold butter cubes. Pulse 10 to 12 times until the mixture looks like coarse cornmeal or crumbs).
In another medium bowl, whisk together the pumpkin puree, molasses, half and half, vanilla extract and egg until blended. Stir pumpkin mixture into flour and butter mixture with a spoon just until a soft dough forms.
Transfer the dough to a floured surface then knead it three to four times until it comes together. Then, divide the dough in half and pat into two circles, about 6-8 inches in diameter. Use a knife or pizza cutter (pizza cutter works best) to cut the circles in half, then each half in thirds (making 6 wedges from each circle).
Transfer scones to the prepared baking sheet(s) and bake 10 to 15 minutes or until golden brown. Transfer to a wire rack to cool completely.
Once scones have cooled, make the glazes. To make the simple sugar glaze, add sifted powdered sugar to a bowl wide enough to dip the scones in. Add one tablespoon of half and half. Stir, then judge the consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick, add a little more half and half (a little goes a long way, here). If it is too thin, add a little more powdered sugar. Dip each cooled scone directly into the glaze then place glazed side up back onto the cooling rack.
Next, make the pumpkin spiced glaze. Combine sifted powdered sugar, pumpkin puree, spices, and then add one tablespoon of half and half. Stir and check consistency. Adjust the same way as you would the simple glaze. Use a spoon to drizzle a zig-zag pattern across each scone.
Wait about 15 minutes until the glaze has set then enjoy.
Preheat oven to the lowest temperature possible, mine was about 170-180 degrees F. Slice bananas no more than 1/4 inch thick. On a baking sheet lined with parchment paper or a silicon baking mat, arrange the bananas as close to one another as possible without letting them touch. 
