Ginger Pumpkin Sconelets

Ginger Pumpkin Sconelets

Ginger Pumpkin Sconelets

Adapted from the King Arther recipe

2 3/4 cups King Arthur Unbleached All-Purpose Flour

1/3 cup sugar

3/4 tsp salt

1 Tbsp baking powder

2 tsp powdered ginger

1/2 cup cold butter

1/2 cup chopped candied ginger

3/4 cup pumpkin puree

2 tsp vanilla extract

1/2 cup milk

Line a cookie sheet with parchment paper.  Mix together the flour, sugar, salt, baking powder and ginger.  Cut in the butter until it is crumbly.  Add the candied ginger and mix.  Whisk together the pumpkin, vanilla and milk.  Add to the dry ingredients and mix until just incorporated, don’t over mix or you will have tough scones.  Dump the dough on to the lined cookie sheet and from a 8″x8″ square about 3/4 of an inch thick.  Place in freezer for 30 minutes.  Preheat the oven to 425*F.  Using a pizza cutter cut the dough into sixteen squares and then cut each square into two triangles.  You should have 32 small triangles now.  Spread them out on the cookie sheet and bake in the oven for 20-22 minutes, until golden brown.  Remove from oven and let cool on sheet for five minutes and then move to cooling rack and cool completely.  Make 32 scones.

Vanilla Glaze

1 cup sifted confectioners sugar

1 tsp vanilla

2-3 Tbsp milk

Mix all ingredients together until it forms a thin glaze.  Drizzle the glaze over the scones to coat the top of each one.


One Response

  1. Great idea! Anything in mini is a huge hit with me, so these are just awesome.

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