These ginger pumpkin scones are a great treat for the morning. If you want a warm and cozy breakfast, make a bunch of them, freeze the dough, and then bake one at a time whenever you want.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 1/2 tsp baking powder. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground nutmeg. 1/4 cup cold unsalted butter, cubed. 1/2 cup canned pumpkin puree. 1/4 cup milk. 1 egg. 1 tsp vanilla extract. 2 tbsp crystallized ginger, chopped. 1/4 cup powdered sugar for glaze. 1-2 tsp milk for glaze. 1/2 tsp vanilla extract for glaze.
Instructions: Mix the flour, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl with a whisk. When you add the cold cubed butter to the dry ingredients, use a pastry cutter or your fingers to cut it in until the mixture looks like big crumbs. Put the pumpkin puree, milk, egg, and vanilla extract in a different bowl and mix them together. Add the wet mixture to the dry mixture and mix it in just a little. Add the chopped crystallized ginger and mix it in. Put the dough on a floured surface and knead it a few times until it starts to stick together. Shape it into a circle that is 1 inch thick. Cut scones out of the dough with a round cookie cutter or a glass. Then, put the scones on a baking sheet that has been lined with parchment paper. You can roll out the leftovers again and cut them into more scones. Freeze the scones for at least 30 minutes, or until they are firm, on the baking sheet. Warm the oven up to 425F 220C while the scones are in the freezer. For 15 to 18 minutes, or until they are golden brown and cooked all the way through, bake the frozen scones. Take a small bowl and mix powdered sugar, milk, and vanilla extract until smooth. Do this while the scones are baking. Spread the glaze over the scones after taking them out of the oven and letting them cool a bit. Enjoy your warm ginger pumpkin scones!
Prep Time: 20 minutes
Cook Time: 15-18
miscoe hill principal's page