I think it’s important that we do.
(Chu: I think not.)
Despite the fact that this blog seems to just be me unapologetically gushing about all the things I love to eat every week, FNF really is a team effort. We are, to use one of my sister’s favourite words: a duo. So even though I’m sitting here writing this blog post, you better believe that Chu is just as involved in recipe & content development as I am.
In keeping with the season, Chu’s been on a bit of a pumpkin binge lately. And when she sent me a picture of these mini glazed pumpkin scones she made spontaneously, my immediate reply was: we have to blog that. So she sent me the recipe with her notes to edit and guys, a part of me really wanted to publish that thing as-is.
She disagreed and said she wrote it just for my eyes, but because I can’t not share with you how adorably hilarious her writing voice is, she’s (reluctantly) agreed to let me share a few select screenshots with you. Let’s all collectively thank her for that privilege.
(Chu: I hate you.)
As for the scones themselves, they’re inspired by the ones you might find at a certain popular and definitely international coffee chain… OK fine it’s Starbucks. We’re mooching off a Starbucks creation.
I want to say these are better than the Starbucks version, but I haven’t actually ever ordered them so we’ll leave this to Chu’s judgment. (Chu: They’re better.) Like a genius, she included a bit of corn starch in the recipe which, along with the pumpkin, helps make for a seriously tender scone that almost melts in your mouth. In her own words:
We also opted for pumpkin pie spice because:
You already want the full Chu version don’t you? (Chu: No.)
Truthfully, pumpkin pie spice is just a pre-measured mix of cinnamon, nutmeg, ginger and allspice available at most grocery stores. It’s a nice option to have for those who don’t generally cook with a lot of spices. If you do happen to have all those spices handy, click here for a recipe to put together your own pumpkin pie spice.
To make the scones, you start by whisking together all the wet ingredients until smooth.
Then sift the dry ingredients together, mix in the brown sugar, and cut in the cold butter with a pastry blender or two butter knives. (Chu: I used a whisk! G-H-E-T-T-O)
Or in Chu’s words:
Normally, scones will call for the cutting in of butter until it resembles coarse crumbs, but since these are mini scones, we went for a bit of a finer crumb.
Add the wet ingredients into your dry mixture and stir just until a soft dough forms.
If the dough seems a bit sticky, knead gently a couple times on a floured surface. Be careful not to overwork the dough though! Your goal is to handle it as little as possible.
Roll the dough out on a floured surface to about an 8 x 6 inch rectangle.
Then turn this rectangle into 24 mini triangles by cutting the dough like so:
Place the scones about an inch apart on a parchment-lined baking sheet and pop them in the oven! These mini scones only take about 10-12 minutes in a hot oven before they puff up beautifully.
Once the scones are cooled, give each one a quick dip in some glaze and leave to dry until the glaze takes on a matte finish. We know. It sucks to wait. Feel free to snack on the ugly one while you’re waiting.
At this point, you can stop here and be perfectly happy with your scones as they are. But if you want to add a bit of a nice finish, take any of the leftover glaze you have and add some additional sugar and flavourings to make a lovely spiced pumpkin icing to drizzle over top of the scones.
Just in case you were wondering, since these are mini scones, yes, it’s totally OK to have more than one.
Recipe adapted from: Inspired Taste