Petite Pumpkin Scones with Spiced Glaze

I love to entertain.

Even when I don't know I'm going to entertain!

 (My surprise 30th birthday party that Mark threw for me. Twenty-five of my most awesome friends piled into my house to surprise me! I had a blast!)

I love planning the menu, I love decorating, I love cleaning (for them, not me.), and of course I love the party! Whether it be a dinner date with close friends, or a grand surprise party, I love opening our home for people to gather in and laugh and eat and drink together. 

Recently I joined a women's Bible study. It's my first one. Ever. 

And it's been really good. 

Like. Really good.

I'm getting to talk deeply with other women about life, about God, about Jesus, about relationships. No crying yet, but I don't promise that it won't happen. We are a group of women after all.

And perhaps one of my favorite parts of meeting with a group of women is the fact that they all love to EAT. Being the little cook and baker that I am I like to try to come up with something fun to share. 

Oh and we like to keep it to finger foods and appetizers. 

Pinterest has been a huge help to find things that are creative and fun. And this past weekend I was browsing my favorite site and found the Brown Eyed Bakers Pumpkin Scones. 

I was getting hunger pangs just thinking about a soft savory-sweet pumpkin-y pillow of love. 

I had to make them.

And because I wanted a finger food item, I made petite pumpkin scones instead of regular size.
You know, to help us think we're eating less.


I've made scones before. They truly are one of my favorite things to whip up. And they are so easy. The secret is really cold butter.  That's it! The dough comes together quickly. And the blend of cinnamon and nutmeg instantly makes me want to wear slippers and sip hot tea. I can't resist.

So that means you might need a cup of tea if you eat one or three of these little babies.


Maybe you were wondering why I haven't posted any recipes lately? And if you were, thank you for your concern! The thing is, I don't have a stove yet. We moved in to our home August 3rd and have been waiting for the city to come put in a gas line so we can have a gas stove, and you know, heat. They are finally coming this weekend, but in the meantime I've been uber creative with my gas grill, my giant and mini crock pot, my bread maker, and this little guy: the toaster oven.

Another reason petite scones worked better than regular ones.

Please run to your kitchen this instant and throw together your own petite scones. It will take you 5 minutes to get the dough going and 10...maybe 11 minutes to bake them. You won't be sorry. And if you time it right, your tea can be ready at the same time.


Happy baking!

PETITE PUMPKIN SCONES WITH SPICED GLAZE

The Dough
 2 cups all-purpose flour
6 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons 1% milk
1 flax egg (or one real egg)

Glaze
1/2 cup powdered sugar
1 tablespoon milk

Spiced Glaze
1/4 cup powdered sugar
1/2 tablespoon milk
1/8 teaspoon cinnamon
dash nutmeg
dash ginger
tiny dash cloves

1. Preheat oven to 425 degrees.

2. Combine your dry ingredients (flour through ginger) in a large bowl. Using a fork, cut in the butter until your mix resembles oatmeal and the chunks of butter are smaller than a pencil eraser. (I set this bowl in the freezer while I whip up the wet ingredients, to ensure my butter stays cold.)

3. In a small bowl combine your wet ingredients (pumpkin, milk and egg). Gently fold your wet ingredients into your dry ingredients. The dough might seem a bit dry. Continue mixing for another minute. If ingredients are still flaky and don't mix, add another tablespoon of milk. Form dough into a ball. Pat out dough onto a floured surface, shaping into a rectangle. Using a pizza cutter, cut that rectangle in half lengthwise. And then cut each long strip into your petite scone triangles. Place on a prepared baking sheet and bake for 10-12 minutes until the tops are just slightly brown. Place on a wire rack to cool.

4. To make each glaze, in a small bowl whisk the powdered sugar and the milk together until smooth. Add spices to second glaze.

5. After scones are cooled, coat each one with plain glaze and drizzle spiced glaze on top of plain glaze. Allow glaze to dry before serving (about an hour).

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