Pumpkin Scones and a Sigh of Relief

Pumpkin Scones

It happened!  This was the week.  You never know when it is going to happen in Arizona.  All you know is that it will happen later than the rest of the country.  It is that morning you open the door and it actually feels the least little bit cool outside!  If you listen closely, you can almost hear a collective sigh of relief.   Every day since the middle of May, when you open your door in the morning, it has felt the same as when you open your oven door while cooking something at high temperatures.  And it started especially early this year.  It was 112 degrees in the middle of May.  That is not normal, even for us.

I liken summer here to running a marathon.  Although I have never run one, I imagine that this is what it feels like:  you just keep going and going and going and try to distract yourself from the misery and pain of it all because you know it will eventually be over, and then you will feel so happy in comparison that it makes it all worth it.  After the marathon, your house can burn down with all of your photos, and you think, at least I’m not runnning a marathon.   That must be why they do it.  What other reason could there be?  And, I am wondering if, at least subconsciously, that is why we live in Arizona.  We know how happy surviving the summer makes us feel the rest of the year.  So, even though there are no acorns on the ground right now, even though we are not experiencing the thrill of seeing leaves of red, yellow, and orange as we drive around the city, or seeing our breath from the chill in the air, we Arizonans will be walking around with smiles on our faces through December.  Because, at least it’s not summer! 🙂

Since we don’t really experience fall here in Arizona, one way we create fall is to start baking recipes that have a fall feel to them.  As soon as the temperature dips under 75 at night, I start looking through all of my pumpkin and apple recipes to see what I can make to create that fall experience.  One of the recipes that caught my eye this year is for Pumpkin Scones.  They are surprisingly easy to make and every bite captures the fall flavor so desirable right now.

Pumpkin Scones

Pumpkin Scones

  • Servings: 9
  • Time: 30 minutes
  • Difficulty: easy
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  • 2 c flour
  • 7  T sugar
  • 1 T baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. gound cloves
  • 1/4 tsp. ground ginger
  • 6 T cold butter
  • 1/2 c canned pumpkin
  • 3 T half-and -half
  • 1 large egg

Powdered Sugar Glaze:

  • 1 c. plus 1 T powdered sugar
  • 2 T milk

Spiced Glaze:

  • 1 c plus 3 T powdered sugar
  • 2 T milk
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves
  1. Combine flour, sugar, baking powder, salt, and spices in large bowl.  Using pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly.
  2. In a separate bowl, whisk together pumpkin, half and half, and egg.  Fold wet ingredients into dry ingredients.  Form the dough into a ball.  Pat out dough onto floured surface and form into 1-inch thick rectangle (about 9 in. by 3 in.).  Slice the dough twice through the width, making 3 equal portions.  Cut those 3 slices diagonally so you have  triangular slices of dough.  Place on baking sheet.  Bake at 425 degrees on greased baking sheet for 14-16 minutes.
  3. Plain Glaze:  Mix the sugar and 2 T milk together until smooth.  When scones cool, use brush to paint glaze over top.  Spiced Icing:  Combine the ingredients together.  Drizzle this over each scone.

Recipe from Cook AZ I Do

Categories: Breads and Rolls, Breakfast Recipes, Company, Fall Recipes, Pumpkin Recipes, Recipes

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them!

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