glazed pumpkin ginger scone cakes

Ingredients

pumpkin ginger scone cakes
• 360 g. (3 cups / 12 5/8 oz.) all-purpose flour
• 140 g. (2/3 cup packed / 5 oz.) light brown sugar
• 2 ½ teaspoons aluminum free baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 ½ sticks (170 g. / 6 oz.) cold unsalted butter, diced
• 1 cup (8 fl. oz. / 240 ml) cold buttermilk
• 269 g. (1 cup / 9 ½ oz.) pure pumpkin puree, not pumpkin pie filling
• 1 tablespoon vanilla extract
• 71 g. (1/2 cup / 2 ½ oz.) diced crystallized ginger

cardamom glaze (my favorite)
• 57 g. (1/2 cup / 2 oz.) powdered sugar, sifted (i usually ignore instructions to sift but really recommend it here otherwise you could end up with lumpy glaze)
• 1/8 – ¼ teaspoon ground cardamom, to taste (start with the lower amount as it’s easy to add more and cardamom strength can vary considerably)
• 1 tablespoon milk (any kind)
• 
  
• OR (see notes)

chocolate glaze (my husband’s favorite)
• 43 g. (1/4 cup / 1 ½ oz.) dark chocolate, chopped (chips don’t melt as nicely)
• 1 teaspoon neutral flavored oil, such as extra light olive oil

Instructions

pumpkin ginger scone cakes
1. put the oven rack in the upper third of your oven and preheat to 400° F. line 2 baking sheets with parchment paper and set aside.
2. in the bowl of a food processor, pulse together the flour, brown sugar, baking powder, baking soda, salt, and spices. a dish towel draped over the top helps contain the flour that flies out of the crack between the lid and bowl. add the butter to the flour and pulse a few times, about 5 – 10 seconds total, until the butter is worked into the flour and the pieces range in size from rolled oat to small green pea.
3. in a medium bowl, whisk together the buttermilk, pumpkin, and vanilla.
4. pour the wet ingredients into the food processor bowl and process for about 10 – 15 seconds, stopping to scrape the sides of the bowl with a rubber spatula as needed. the dough should just come together, but still be slightly shaggy. transfer to a large bowl and use a wooden spoon to fold in the crystallized ginger.
5. use a sturdy 1/3 cup measuring cup to scoop scone cakes out onto the prepared baking sheets, leaving plenty of room between each scone cake. stick one sheet in the freezer and the other in the oven. bake the scone cakes for 14 – 16 minutes, until a toothpick inserted into the center comes out clean and the tops look dry. let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling before glazing. repeat with second sheet of scone cakes.

cardamom glaze
1. in a medium bowl, combine the sifted powdered sugar and cardamom. whisk to combine. add the milk and whisk until a glaze forms. drizzle over scones.

chocolate glaze
1. put the chocolate and oil in a medium, microwave safe bowl. microwave on half power in 15 second increments, stirring each time. once the chocolate is 50 – 75% melted, i just stir it the rest of the way, since chocolate can scorch so quickly in the microwave. drizzle over scones.

Notes

https://tastyseasons.com/glazed-pumpkin-ginger-scone-cakes/