Pumpkin Procrastination Infatuation

by Fresh and Frugal

More more more more more… And no, I’m not talking about soup anymore. That’s so last Sunday. I’m talking about pumpkin. Pumpkin everything. A couple of weeks ago, I did the pumpkin latte thing. This week, I’m doing the pumpkin scones thing.

It all started with a wonderful couple of German-speaking friends. Just a handful of months ago, they announced it: Baby time! Fortunately for those of us who don’t want them to fly back across the pond, the baby is due at about the same time and bought us another 6 months or so with them.  Either way, my coworker is leaving for the whole baby-having process, so we’re throwing them a little baby shower/going away party. What’s more appropriate at a 9:30 am party than coffee and scones?!

So, naturally, the choice was pumpkin scones. Do they do the pumpkin thing in Germany? I’m sure they do. They must. Who doesn’t do pumpkins around this time of year?! Alright, I’m sure there are plenty of people who don’t, but we’re in Amurica. The only question left: How the heck am I going to get all of these things to work without screwing up their pretty icing?!

Double-Iced Pumpkin Scones

For the scones:

2 c flour

1/4 c and 3 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

6 tbsp cold butter, cut into 1-inch (or smaller) cubes

1/2 c pumpkin puree

3 tbsp half-and-half

1 large egg

For the Boring Glaze:

1 c and 1 tbsp powdered sugar

2 tbsp milk

For the Spiced Glaze:

1 c and 1 tbsp powdered sugar

2 tbsp milk

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 pinch ground ginger

1 pinch ground cloves

Preheat to 425 F. Stick some parchment paper on a baking sheet.

Mix the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

Add the butter and toss and mix with a fork to break it up into itty bitty bits. The mixture should look kind of like cornmeal, then you can stop mixing.

In a different bowl, whisk the pumpkin, half-and-half, and egg together. Pour that into the bowl with the dry ingredients and mix it all together.

Lightly flour the counter (or some other surface), and slap the dough onto it. pat it out so it’s about one inch thick, four inches high, and twelve long. Then slice it into three equal portions.

Slice an X into each section, so you now have 12 triangular pieces of dough. Stick ’em on the baking sheet and bake them for 14-16 minutes.

Yank ’em out and get ’em cooling.

While the scones cool, whip up the boring frosting. Yep, just mix the ingredients together until smooth, and when the scones are nice and cool, spread that stuff on there. Let it set/harden a little (30 minutes or so).

Whip up the spiced frosting next, and drizzle it over the iced scones.

Om nom nom nom nom!