Monday, November 19, 2012

Thanksgiving Morning Scones

Thanksgiving is this week!  Gobble, gobble...


Thanksgiving is a day to give thanks for all the blessings in our lives... and celebrate with good food, family, friends, and football.  I love everything about Thanksgiving!  Every year my mom takes on the huge task of cooking and baking Thanksgiving dinner for our family all by herself... and she does an amazing job!  In an effort to help out a little this year, I offered to bring the baked goods for Thanksgiving morning (we start our celebrating with food early in the day!).

All I could think about baking was SCONES!  Maybe because last week I made my first attempt at a batch of scones, Zucchini-Date Scones.  And while I was very happy with the results, I was set on making them again and improving my scone-baking skills!  So I found TWO different scone recipes that called for similar base ingredients (flour, sugar, butter, half-and-half, baking powder) and decided I would bake both.  I figured one of the batches of scones would turn out... and I would be able to take them for my Thanksgiving Day baked good contribution!

HERE IS THE FIRST BATCH...


Pumpkin Chocolate Chip Scones
original recipe Starbucks Pumpkin Scones
makes 12 scones

2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
5 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
1 cup mini chocolate chips

Spiced Glaze:
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons half-and-half
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

To make the scones -

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious.  Set aside.

In a separate bowl, whisk together pumpkin, half-and-half, and egg.  Fold wet ingredients into dry ingredients.  Fold in mini chocolate chips.  Form the dough into a ball, do not overwork the dough or it will result in tough scones.

Pat out dough onto a lightly floured surface and form it into a 1/2-inch thick rectangle (about 9 inches long and 4 inches wide). Use a large knife or a pizza cutter to slice the dough once through the width, making two equal portions. Cut those two slices into 6 triangles each, so that you have 12 triangular slices of dough altogether. Place on prepared baking sheet.

Bake for 14½-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

As the scones cool, make the Spiced Glaze -

Combine the ingredients for the spiced glaze together. Drizzle the glaze over each scone and allow the glaze to dry before serving (at least 1 hour).  A squirt bottle works great for this, or you can drizzle with a whisk.


AND THE SECOND BATCH...


Blueberry Scones with Lemon Glaze
original recipe Blueberry Scones with Lemon Glaze
makes 12 scones

Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1/2 teaspoon lemon zest
1 cup half-and-half

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar
1/2 teaspoon lemon zest

Directions:

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the half-and-half.  Fold everything together just to incorporate; do not overwork the dough.

Pat out dough onto a lightly floured surface and form it into a 1/2-inch thick rectangle (about 9 inches long and 4 inches wide). Use a large knife or a pizza cutter to slice the dough once through the width, making two equal portions. Cut those two slices into 6 triangles each, so that you have 12 triangular slices of dough altogether. Place on prepared baking sheet

Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Glaze -
Mix the lemon juice and lemon zest with the confectioners' sugar until dissolved.  Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.




I am happy to report that BOTH batches of scones turned out beautiful and delicious.  I was lucky enough to have a house full of taste-testers and amazing cooks to advise me on my scone-baking while I was making them.... it was truly a group effort!  These scones are moist and light, not sugary but just sweet enough, and buttery but not too rich.  They will make a great Thanksgiving morning treat!  :)

Hope you have a Happy Thanksgiving!

Xo,
Janel



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