Tis the season to bake shit with pumpkin in it. This is a good one for Thanksgiving breakfast. Or breakfast on any other day, really.
People go bonkers for scones and I’ve never been entirely sure why because to me they’re usually dry and boring. But what do I know? Anyway, at Stef’s request, I agreed to make some, with one caveat – they had to have icing. So I broke out the Cheese Board book and we went to town. If you’ve ever cooked with me, you know I have a serious aversion to using recipes. But baking is different – baking is the one time when, at least the first time, I (almost) follow the recipe exactly.
These little suckers turned out great but I knew before they even came out of the oven that there would have to be icing if I was gonna be eating them. We went for a super simple, Cinnabon-like icing that was just powdered sugar and a little bit of milk. Literally, 2 tablespoons of milk for like a cup of powdered sugar? Something like that… experiment.
Turned out they were alright without the icing, but with it they were something else. Not bad… I could actually eat those… every day. The batter is pretty similar to cookie batter and it’s seriously so easy to make it’s almost a joke.
Adapted from The Cheese Board Collective Works:
1/2 c cream (they say heavy cream but we used “table cream” and it worked just fine)
3/4 c buttermilk
1 c canned or homemade pumpkin puree
3.5 c flour
1/2 tsp baking soda
1 Tbsp baking powder
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/2 tsp kosher salt
3/4 c sugar
1 c unsalted butter, cold & cut into cubes
Preheat the oven to 375f.
Line a baking sheet with parchment, a baking mat, or cooking spray.
In a medium bowl whisk together the cream, buttermilk & pumpkin.
In another bowl, mix the dry ingredients. Add the butter and cut into pea sized pieces with a pastry cutter, two butter knives, or the paddle attachment if using a mixer.
Make a well in the center and pour in the wet ingredients. Mix just until it all comes together. There should still be some loose flour at the bottom of the bowl.
Spoon 2-3″ balls of the dough onto the pan about 2″ apart.
Bake 25-30 minutes until golden brown.
Cool on a rack and then spread or drizzle on icing.