![\"Pumpkin](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/Pumpkin-Spice-Scones-300x225.jpg\" "\\"Pumpkin")
<\/a>4 cups Flour Preheat oven to 425F. In a small bowl combine icing sugar, cinnamon, nutmeg, cloves and ginger. Yield: about 18 – 24 Scones, depending on what size you make them<\/p>\n This recipe adapted from: <\/p>\n","protected":false},"excerpt":{"rendered":" The class I work in at school went to the pumpkin patch before Halloween. I asked the students what they do with their pumpkins once Halloween is over? They all basically shrugged their shoulders, gave me a weird look and said they threw them away, or whatever. Enter story about how you can peel, cut … Continue reading Pumpkin Spice Muffins<\/span>
\n1 1\/2 cups Sugar
\n2 Tablespoons Baking Powder
\n1 teaspoon Salt
\n1 teaspoon ground Cinnamon
\n3\/4 teaspoon each: Ground Nutmeg, Ginger and Cloves
\n1 cup Pumpkin Puree (unsweetened canned pumpkin)
\n3 ounces of Half&Half (Cream)
\n1 1\/2 teaspoons Vanilla
\n2 large Eggs, lightly beaten
\n6 ounces cold Butter, cubed
\nGlaze<\/span><\/strong>
\n1\/2 cup Icing Sugar
\n1 Tablespoon Milk
\nsplash of Vanilla
\nSpiced Icing<\/span><\/strong>
\n1\/2 cup Icing Sugar
\n1\/4 teaspoon Cinnamon
\npinch each of Nutmeg, Ginger and Cloves
\nMilk, to right consistency<\/p>\n
\nLine baking trays with parchment paper or lightly spray with vegetable oil spray and dust lightly with cornmeal.
\nIn Kitchenaid mixing bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger; stir, on lowest setting for about 1 minute.
\nWhile that is stirring, combine pumpkin, cream and eggs in a large measuring cup.
\nPour cubed butter into combined flour and stir on low speed until mixture resembles coarse crumbs. (If not using a mixer, cut butter into flour mixture with a pastry blender)
\nPour in pumpkin mixture and stir just until dough pulls away from the sides of the bowl.
\nTurn the sticky dough out onto a floured surface and gently knead about 10 times.
\nGENTLY roll out dough to about 3\/4 inch (2 cm) thickness and cut with floured biscuit cutter.
\nPlace close, but not touching, together on prepared baking sheets.
\nBake for 14 – 16 minutes in 425F oven, until lightly golden browned.
\nWhile scones are baking, lay down two strips of \u00a0wax paper, plastic wrap and place cooling racks onto it; this will make your clean up so much easier when you do the final two steps.
\nRemove from oven, transfer scones to wire rack to cool.
\nWhile scones are cooling (about 15 minutes) in small bowl combine first amount of icing sugar, vanilla and milk, stirring until smooth.
\nUse a pastry brush to brush a layer of glaze onto each scone.<\/p>\n
\nAdd vanilla and enough milk resulting in a thicker glaze (the consistency of mayo or ketchup)
\nLoad the thick glaze into a piping bag or a sandwich bag with a corner snipped off.
\nPipe lines of thick glaze over the first layer of glaze.<\/p>\n
\n Recipe Girl<\/a><\/p>\n