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Wednesday, October 2, 2013

Deena’s Orange-Pumpkin Scones

When my daughter-in-law Deena paid us a recent visit, she decided to put a fresh twist on the Starbucks’ Glazed Pumpkin Scones recipe I posted in May, 2011. 
Deena’s Orange-Pumpkin Scones
By substituting fresh orange juice for the milk in the original glaze recipe and adding the zest of one orange, brown sugar, and yogurt to the scones, Deena’s recipe is a delicious departure from the original - with one proviso. 

Tastes vary. I found these scones a little too sweet, though their appearance is very attractive. The next time I make this, I’d swap the brown sugar in the scones for granulated sugar, and would use a little less glaze. If you love sweets, prepare this recipe exactly as stated. One of the great things about cooking is that you can adjust the flavors to your personal preference. You can’t do that when you buy a commercially produced product.


Delicious warm or cold, these scones freeze well. To prevent smearing the decorative glaze, freeze them unwrapped or in a container with plenty of head room. Once they’re well frozen, wrap and label them for future use. Unwrap them before thawing, and be sure you thaw them at room temperature - not in the microwave - to preserve the beauty of the glaze. 

Deena’s Orange-Pumpkin Scones:

To Prepare the Scones:

4 c. all-purpose flour
⅓  c. granulated sugar
⅔ c. brown sugar
2 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. cloves
½ tsp. ginger
Zest of one large orange
¾ c. cold butter or margarine, cut into cubes
1 c. fresh or canned pumpkin (see Note)
6 tbsp. French vanilla-flavored yogurt
2 large eggs

Preheat oven to 425 deg. F. Line a baking sheet with parchment paper. Combine flour, sugars, baking powder, salt, and spices in a large bowl. Using a pastry blender or electric mixer, add butter to the dry ingredients until mixture is finely crumbed. Do not over-mix. Set aside.

In a separate bowl, whisk together pumpkin, yogurt, and eggs, combining thoroughly. Make a well in dry ingredients, pouring in liquids and mixing just until moist. Form this soft dough into a ball, patting with floured hands onto a floured surface. Divide dough in half, gently rolling each into a ¾-inch thick circle. Slice each circle of dough into eight triangular slices. Place on prepared baking sheet. Bake 15-16 min., until pale brown. Cool on wire rack. Makes 16 scones.

Note: To use fresh pumpkin in this recipe, consult the Index for How to Make Pumpkin Purée. Bag, label, and freeze purée in amounts needed for this and other recipes. Pumpkin purée will keep at least a year in the freezer.

To Prepare Basic White Glaze:

2 c. icing (powdered or confectioners’) sugar
¼ c. whole milk
¼ tsp. white vanilla

Combine sugar, milk, and vanilla until smooth. When scones are cool, brush glaze over tops and allow to set.

To Prepare the Spiced Glaze:

2-⅓ c. icing (powdered or confectioners’) sugar
¼ tsp. cinnamon
¼ sp. nutmeg
⅛ tsp. ginger
⅛ tsp. cloves
¼ c. fresh orange juice

Combine dry ingredients, mixing well. Stir in juice. Using a small squirt bottle or disposable decorating bag with a medium-sized, round decorating tip, drizzle or pipe spiced icing over scone. Allow to set, approximately 1 hr. 

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