Scones are one of my all-time favorite treats to bake. I adore traditional fruit scones, and I love making special holiday versions too. Some of my seasonal scones are such big hits that I get requests for them all year round!

For this fall version, I’ve embraced America’s pumpkin obsession to create a new addition to my scone lineup. I’ve stuck close to the traditional English method because I prefer the lighter, less dense texture it gives. Caster sugar can be tricky to find in the US, so I usually order mine from Amazon or just blend regular sugar in your blender until it’s fine. I like to use sultanas as my fruit because they turn a lovely orange when cooked and stay nice and juicy. I buy the spice world brand they are a little more expensive that some other brands but they are by far the best I have used in the United States.🍂🍁

Happy baking! 😊

Pumpkin Spice Scones with Spiced Apple Glaze.

Ingredients:

80 G of butter (room temperature)
450 g self-raising flour
3 tablespoons of caster sugar
Pinch salt
1 tsp pumpkin spice
½ cup of organic pumpkin puree unsweetened (I use Trader Joe’s). Save the rest to make punpkin spice latte to serve with your scones. In Fall I buy pie pumpkins and make my own puree.
1 Cup of sultanas (golden raisins)
200 Mils of milk (Full fat or a mix of low fat and half and half)
Rind of one orange
1 teaspoon of vanilla essence
A dash of lemon juice.

Glaze

½ cup of icing sugar
¼ tsp of pumpkin spice
¼ tsp cinnamon
¼ tsp nutmeg
½ cup of apple juice (use fresh organic apple juice for best taste)

Method:

Preheat oven to 430F

Mix the milk, orange rind, vanilla essence and the dash of lemon juice in a jug and set aside.

Add the flour to a mixing bowl, cut the butter into cubes and add to the flour. Add the pumpkin spice to the flour, I also add a dash of cinnamon and nutmeg but that is totally optional. I love the spices. Rub in the butter quickly with the tips of your fingers until the mixture looks like fine breadcrumbs.

Add the sugar and a pinch of salt. Add the sultanas and mix thoroughly. Add the pumpkin puree and mix thoroughly.

Slowly add the milk mixture to bind the dough together mixing and adding as you go. You should have a soft dough. Add more milk if it is to dry but be careful not to make it too wet.

Remove the dough to a floured board and knead lightly. Do not over knead as this can make the scones denser. Roll out the dough to ¾ inch thick. Do not roll your dough too thin. Using a 2 ½ inch cookie cutter cut out rounds in the dough and place on a greased cookie sheet or line with parchment paper. You can use a larger cookie cutter for bigger scones it’s a matter of preference. When I bake for the family, I use the larger cutter when I bake for a larger group I use the smaller cutter. When you have cut as many as you can roll up the rest of the dough roll out again and keep cutting until all the dough is used up.

Place the tray in the center of the oven and cook for 12 to 15 minutes. Test if the scones are baked with a metal skewer if the skewer comes out dry scones are done or another way to check is if the bottom is browned and hollow to the touch. Pace the scones on a wire tray to cool with parchment paper underneath. Allow to cool completely.

Frosting:

Add the dry ingredients to a small bowl. This element will add that fall twist to your Pumpkin Spice Scone with Spiced Apple Glaze. and it id delicious. Slowly and in tiny increments add the apple juice until the frosting is thick but pourable. Drizzle the frosting over the scones and let it dry completely before eating.

For a decadent treat serve the scones with orange curd. I make mine or when I run out I get it from World Market. Orange curd is made just like lemon curd receipe here. Of course to complete the treat serve with a cup of delicious Barrys Irish Tea