Monday, November 10, 2014

Pumpkin Cranberry Petite Scones with Orange Glaze

Perfect Pairing: Tea and coffee


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My love of scones came from having high tea with my mom on girls trips to Chicago.  We would wind down from our shopping/sightseeing weekends with a truly luxurious and relaxing high tea at a fancy hotel.  I was thrilled to have my very own teapot and delicate china.  Everything felt so feminine and grown up.  Tea always included dainty sandwiches, like these cucumber sandwiches, pastries, and of course, scones with clotted cream and jam. 


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I have tried a few different scone recipes through the years.  These Pumpkin Cranberry Petite Scones with Orange Glaze are one of my favorites.  


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The pumpkin is not overpowering and the cranberries add a little tang.  I also used a small amount of cinnamon chips.  If you cannot find cinnamon chips it would be ok without them.  The sweet orange glaze is the proverbial icing on the cake.  Don’t skip that!


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Often scones are quite large so I took a cue from Starbucks and made these “petite”.  


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One is perfect as an afternoon snack with tea and two are perfect for breakfast with a cup of coffee.   


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Pumpkin Cranberry Petite Scones with Orange Glaze

Lindsay at Perfecting the Pairing



Ingredients:


  • 2 ¾ cup flour
  • 1/3 cup sugar
  • 1 Tb baking powder
  • ½ tsp salt
  • 1 ½ tsp pumpkin pie spice
  • ½ cup cold butter, cubed
  • 1 cup dried cranberries
  • 1/3 cup cinnamon chips
  • 2/3 cup canned pumpkin
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp orange zest
  • ½ cup powdered sugar
  • 1 heaping Tb fresh OJ, more if needed

Directions:
Preheat the oven to 400 degrees F.  Line two baking sheets with parchment paper and dust the tops of the paper with flour.

In a large bowl combine the flour, sugar, baking powder, salt and pumpkin pie spice.  Stir to combine.  Add the cold butter and cut in using a pastry blender/cutter or a fork until crumbly and only small pieces of butter remain.  Stir in the cranberries and cinnamon chips.  In a small bowl whisk the pumpkin, eggs and vanilla.  Add the pumpkin mixture to the flour mixture and stir with a wooden spoon until evenly combined.  This may take some time but it will come together.

Divide the dough into three equal portions on the flour dusted parchment.  Form each section into 6-8 inch circles.  Using a sharp knife, cut the circles into 8 wedges.  Slightly separate the wedges so that they are not touching.  Bake for 15-20 minutes, until set.  Remove from oven and cool on racks. 


While the scones are cooling make the glaze.  In a small bowl combine the orange zest, powdered sugar and fresh orange juice.  Stir with a fork until smooth.  Add a little juice if it is too thick.  When the scones are cool use a spoon to drizzle on the glaze.  Allow to set.

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