Pumpkin Scones

I have a story I’d like to share and I’m not sure if it’s a good idea, but I will anyhow.

My second dental cleaning was this afternoon. Not the second cleaning I’ve had in my life, but second in the past few weeks. I had a deep cleaning where my gums get a bit of numbing and the hygienist goes to town. These cleanings each take an hour and a half or so and your mouth isn’t in the mood to party afterward. What am I getting at here? I needed to eat lunch before my appointment. 

It didn’t dawn on me that I should eat something, until about fifteen minutes before I was scheduled to be in the chair. The kids had already been dropped off and I had already spent my “extra time” picking up a fun new bag I ordered from my friend. I knew I needed some protein, but wasn’t sure where I could park, run in, buy something and have time to eat it.

First place with a parking spot in front? The bagel store. Knowing full well bagels are not on my “Good Eats” list, I bought a bagel dog in hopes of finding some protein in the hot dog and hopefully gnawing only a little of the bagel wrap away.

Now let’s talk about how it really went down.  

The man behind the counter didn’t hear me say that I wouldn’t need my bagel dog warmed up, so he microwaved it anyhow. I pushed all the bad things I know about hot dogs out of my head as I forked over the money for my “lunch” and a pack of day old bagels for my boys. He pumped some mustard and ketchup into a cardboard box that is meant to hold french fries, I grabbed the bagel dog and ran out the door, then jumped in the car.

5 minutes to go and the drive over would take 4. I dipped my bagel dog into some mustard and then ketchup and took a bite of what I knew would be a little too hot. It didn’t matter, I was hungry.

Ok, so “a little too hot” also translates to blazing inferno in this situation.

As I was having trouble ripping a bite of the  bagel and dog off, I felt my fingers got hot while I worked and worked to tear off the last 10% of my bite. I didn’t have a napkin around my food,  and even though my fingers were burning, I couldn’t just put it down. There was a big bite in my mouth and I would have either:

A) Pulled a chewed up bite of bagel dog out of my mouth, still attached to the big dog

or

B) Let go of the bagel dog and let the whole thing hang from my mouth while I let my hand cool down.

Are you following me? does this make sense?

My mouth could handle the heat of my food, but my hands couldn’t. Plus, I was driving. I really did contemplate letting the bagel dog hang from my mouth while I kept both hands on the wheel. I had no choice but to let my fingers sizzle away while I had my fill of bagel.

The worse part is, I went back for a second bite, even after my pointer finger was left red and throbbing.

I finished my lunch like a champ and then went in to confess to the receptionist why I’d need one of their free toothbrushes.

Grossed out? I know. I’m sure someone I know saw it. Maybe in the next few days I’ll hear, “I saw you driving! You looked like you were in pain. Were you ok?”

Ok, ok, we can finally move on to something everyone loves. Pumpkin scones!

Iced Pumpkin Scones. So yummy!

 

My boys woke up and asked for pumpkin scones from Starbucks, because…well, they have spent a lot of time at Starbucks. I know you aren’t judging. 

Anyhow, our Starbucks  doesn’t sell pumpkin scones right now. So, I did the next best thing and made them myself. Well, that’s the third best. Second best would have been to pay someone else to do it. Alas, I’m poor. So, I messed my own kitchen up.

Pumpkin Scones
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breads & Breakfasts
Serves: 8-12
Ingredients
  • 2 cups all-purpose flour
  • ⅓ cup brown sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 stick cold unsalted butter (cut into chunks)
  • ½ cup canned pumpkin (plain, not pie mix)
  • 1 tablespoon molasses
  • 3 tablespoons half and half
  • 1 egg
  • 2 teaspoons vanilla


  • Glaze
  • 1 cup + 1 Tablespoon powdered sugar
  • 2 Tablespoons half & half

  • Spiced Glaze
  • 1 cup + 3 Tablespoons powdered sugar
  • 2 Tablespoons half & half
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ ground ginger
  • ⅛ ground ground clove
Instructions
  1. Preheat oven to 400° F.
  2. In a large bowl, mix together flour, sugar, baking soda, salt, cinnamon, ginger cloves and nutmeg.
  3. Using a pastry knife, two knives or a food processor, cut cold butter into the dry mix of flour and spices.
  4. Continue to cut the cold butter into the mix, until there are no large chunks and dough is course in texture.
  5. In a smaller bowl, whisk together pumpkin, molasses, egg and vanilla.
  6. Combine wet ingredients into the larger bowl of dry ingredients.
  7. Mix only until all ingredients are combined.
  8. Place dough on a lightly floured surface, kneading a few times to solidify.
  9. Roll the dough with a floured rolling pin into a large rectangle, about ½ inch high.
  10. Using a pizza cutter, cut the dough horizontally and then into quarters.
  11. Cut each quarter into four triangles.
  12. Place dough on a lined or buttered and floured pan.
  13. Bake for 15 minutes, until golden brown.

  14. After scones have cooled, mix together the powdered sugar and half and half for the white glaze. Sifting the flour offers better results. If the glaze is too runny, add more sugar.

  15. Mix the spiced glaze in the same way as the white glaze.

  16. Dip the top halves of scones into white glaze, being careful not to over do it.
  17. Using either a squeeze bottle or a small utensil, drizzle the spiced glaze over the top of iced scones.
  18. Giving the glaze time to set will offer better results.
  19. Enjoy!
 

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