Wednesday, September 21, 2011
Glazed Fall Spiced Scones
I baked up these yummy golden nuggets of deliciousness the other day for work. I'm getting know as "the lady who brings goodies to work". That could be taken good or bad.
I was craving fall and anything that goes along with my favorite season. I'm also craving chili, but that is for another day. After pulling out my scone recipe, I changed up the seasonings to mimic the fall weather we've been having. Cool crisp mornings and highs only reaching 70 degrees. Love it!
While browsing around Twitter the other day, I realized some people don't like the traditional fall seasonings of pumpkin, cinnamon, cloves, etc. The horror! Are you one of those people?
If not, dive into this scone recipe, it will not disappoint.
Glazed Fall Spiced Scones
2 cups all-purpose flour
1/2 cup sugar
1 T. baking powder
1/2 t. salt
1 t. pumpkin pie spice
1/4 t. cloves
1/4 t. cinnamon
6 T. butter, very cold, cut into small cubes or shredded frozen with grater
3/4 c. heavy cream
2 c. powdered sugar
1 t. vanilla
Preheat oven to 400 degrees and line large baking sheet with parchment paper. In a large bowl, whisk together the first six ingredients. Cut in butter with a pastry blender or fork until pieces are about pea size.
In a small bowl, whisk an egg into the cream. Add to the flour mixture and stir with a large fork, until just barely combined. Finish by kneading gently with your hands until all dry ingredients are absorbed and the dough can be gathered into a moist ball. Do not over knead.
Set the ball in the center of the baking sheet and pat gently into a round circle, around 1 1/2 in. thick and 7 in. in diameter. With a sharp knife, cut into 8 wedges and gently separate. Bake for 18-22 minutes until scones are a deep golden brown and a toothpick inserted comes out clean. Let cool on wire rack.
For Glaze: In a small bowl combine powdered sugar, vanilla and 1 T. at a time warm water. Keep stirring and adding water until you have a smooth glaze. Pour over warm scones and let cool. Store in an airtight container. Scones will stay fresh for 3-4 days.
This was the little miss outside last night (she's trying to reach my camera). I now have her back happy and healthy (90%), but now the little man is under the weather. We noticed last night at dinner he was kinda mopey and didn't want to eat. He then immediately crawled onto the husband's lap and just....sat...there. Anyone who has a 2 year old knows that when they sit still and don't make a fuss about it, something is wrong.
Ten minutes later we realize his temp is 101. No wonder he's not himself! After sleeping 13 straight hours last night, he still has a temp but is a little more chipper. Here's to hoping this sickness leaves our house!
When the kids are sick I tend to have a few more minutes on the computer and last night I checked my Google Stats. I was shocked to find out I'm closing in on 100,000 page views! To some that might not mean like many, but to me it is!
A big hug, cheers and fist pump to my dedicated readers who stick by me!