When I’m not working as Twist bakery, cooking at home for my family or writing in this blog, I am also a personal chef. In addition to my personal chef duties I also cater small events.
I have worked every event possible and have to say my very favorite is Afternoon Teas. Everyone is just so down right respectful and gracious at these things.
Recently I was fortunate to work a Tea. It went great! On the menu were cucumber, chicken salad, tuna and egg salad sandwiches.
In addition I also served mini raspberry-ricotta and pumpkin scones. I was very happy with everything and so was my client.
If you like scones and haven’t tried pumkin scones you must try these!
For the Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 tablespoons packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 tablespoons (3 ounces) cold unsalted butter, cut
into small cubes
1/2 cup homemade or canned pumpkin puree
1 large egg
4 tablespoons half-and-half
For the Glaze:
1 cup plus 2 tablespoons powdered sugar
4 teaspoons milk
For the Spiced Glaze:
1/2 cup plus 2 tablespoons powdered sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons milk
Adjust oven rack to the middle position and preheat oven to 425 degrees F. Line a baking sheet with
parchment paper or a Silpat.
In a large bowl, whisk together the flour, baking powder, salt, both sugars, cinnamon, nutmeg, and ginger.
Add in the cold butter, and using a pastry cutter or 2 forks, cut the butter into the flour mixture until the butter
is evenly distributed throughout the flour mixture, and no large lumps remain.
In a small bowl, combine the pumpkin puree, egg, and half-and-half. Pour into the flour mixture, and fold to
combine. Form the dough into a ball.
On a lightly floured work surface, pat the dough into a long rectangle, about 4 x 13-inches, and about 1-inch
thick. Using a sharp knife, cut the dough into 3 equal pieces. Cut each of the pieces once, on the diagonal, to
make 2 triangles. Do the same for the remaining pieces. You will end up with 6 large scones. For smaller
scones, cut the long rectangle in half horizontally, and then follow the same steps thereafter.
Place the cut pieces of dough on the prepared baking sheet, leaving about an inch of space around. Bake for
14 to 16 minutes, until golden brown. Place on a cooling rack to cool completely.
In a small bowl, whisk together the powdered sugar, and milk until smooth. Using a pastry brusch, pain the
glaze onto the cooled scones. Allow to dry for about 5 to 10 minutes, or until the icing is not wet before
topping with the spiced glaze.
Optional Spiced Glaze:
In a small bowl, whisk together the powdered sugar, cinnamon, nutmeg, and ginger. Whisk in the milk until
smooth. Either drizzle the glaze on the dried plain glaze. Alternatively, I put the icing into a small ziplock bag
and cut a small hole into one corner and used it as a piping bag to make the zig zag pattern on top.