Last year around Thanksgiving, I had been trying to perfect a pumpkin scone. See the posts for Pumpkin Scones and Back to the Drawing Board: Pumpkin Scones. I realized a few days ago that I never posted the final recipe that I thought was perfect. I ended up using a different scone recipe than I usually do. This new recipe also had the added bonus of making double what my usual recipe does. The original recipe is from Southern Living and is actually a recipe for sweet potato scones. I just modified it to work for pumpkin puree and pumpkin spice instead.
The dough was incredibly easy to work with! I don’t usually end up with such nice, neat circles like in the following picture.
Even though it’s not the holidays anymore, here is the printable recipe in case anyone wants to make these!
Pumpkin Scones with Maple Icing
Just one more thing before I close this post. I do something with my scone dough that probably isn’t a normal thing. In the step where you stir the heavy cream mixture into the batter, I only stir until it is barely holding together. Most of the dough is still very crumbly. What I like to do at this point is pour the crumbly dough (and it does pour and sometimes makes a bit of a crumbly mess!) out onto the floured surface and use a technique similar to “frissage” to make it come together. I usually use this method for making sweet tart dough and pie dough, but it seems to work well for me for making scones also. I plan on making scones again soon so I will try to take pictures of the process the next time I do!