It's like pumpkin pie with ginger candy.
Perfect pairing with a cup of hot ginger spiced latte!
For the spices, you can substitute with pumpkin pie spice and alternatively, the scones should dust with confectioner sugar if not making the glaze.Make 8 scones
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jules at The Kiwi Diaries.
This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, hosted by Eileen from Eileen's Diary at this post.
For the scones:
2 cups all purpose flour
1/3 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup crystallized ginger, chopped
1/2 cup cold unsalted butter, cubed
1/2 cup pure pumpkin puree
3 tbsp milk
1 large egg
2 tsp vanilla extract
1 egg, beaten with 1 tbsp water, for egg wash
For the ginger spiced glaze:
1 cup confectioner sugar
1-2 tbsp milk
1 tsp vanilla extract
How to make pumpkin spiced ginger scones:
- Preheat oven to 200C. Line baking sheet with parchment paper, set aside.
- In a large bowl, combine flour, spices, baking powder, baking soda, salt and chopped crystallized ginger.
- Add cold butter cubes, and using two knives or pastry cutter, cut butter into flour until fine crumbs.
- In a medium bowl, mix together pumpkin puree, milk, egg and vanilla. Add the wet into the dry ingredient. Using a wooden spoon, mix until just combined.
- Transfer the dough onto a lightly floured surface. Form the dough into 1/2 inch thick discs. Divide the dough into 8 equal pieces and place them on prepared baking sheet.
- Brush the tops with egg wash and bake for 10-12 minutes, or until golden brown. Let cool completely.
- Meanwhile, make the glaze by combining all ingredients, adding milk 1 tbsp at a time until your desired consistency. Drizzle over cooled scones.
With all my love <3