What’s Cookin? Sunday Brunch 10/21: Pumpkin Scones With Orange Icing

There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.

Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.

Oh, and enjoy!


Pumpkin Scones:

    • 1 cup all-purpose flour
    • 1 cup cake flour
    • 1-1/2 tsp. baking powder
    • 1/2 tsp. kosher salt
    • 1/2 tsp. cinnamon
    • 1/4 tsp. cloves
    • 1/4 tsp. nutmeg
    • 1/4 cup cold butter
    • 1/3 cup pumpkin puree
    • 1/4 cup firmly-packed light brown sugar
    • 1/3 cup half and half
    • 1 tsp. vanilla extract

Orange Icing:

  • 1 cup powdered sugar
  • 1-2 Tbsp. orange juice


Preheat oven to 425 degrees F.

In a large bowl, whisk together flours, baking powder, salt, cinnamon, cloves and nutmeg. 

Cut butter into little chunks. With a pastry blender or two knives, work butter into the flour mixture until crumbly. 

In a medium bowl, whisk together remaining ingredients. Pour into flour mixture. Stir until it becomes a soft, crumbly dough. 

Turn dough out onto a lightly-floured surface and knead several times. Add a tablespoon or two of flour if dough is too sticky.

Pat dough into an oval, about 1/2-inch thick. Cut into 8 triangles. Place triangles on prepared baking sheet. Bake 13-15 minutes until golden. 

Let scones cool completely. 

Make icing: Stir together powdered sugar and enough orange juice to make an icing you can drizzle over the scones. When scones are completely cool, drizzle with icing.

Source: KidsCooking

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