- 1½ tsp instant dry yeast
- 2½ Tbsp sugar
- ½ cup milk, warmed (warm to the touch)
- 3½ to 4 cups flour
- ¼ tsp nutmeg
- 1 tsp cinnamon
- 1 pinch ground cloves
- ½ tsp salt
- 4 Tbsp cold butter, cut in pieces
- 1 large egg
- 1 cup pumpkin puree
- about 4 cups vegetable oil for frying
- Cinnamon Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- ½ cup butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla
- ½ tsp cinnamon
- In the bowl of a Kitchen add the yeast, sugar, and warm milk. Let sit a few minutes until foamy.
- In another bowl, whisk together 2 cups of the flour, nutmeg, cinnamon, cloves, and salt. Add cold butter, and cut in with a pastry cutter until mixture resembles cornmeal.
- Add the dry ingredients to the bowl with the yeast. Mix slightly on a low speed for 30-60 seconds with the paddle attachment.
- Add egg and pumpkin. Beat on low until well mixed.
- Switch to the dough hook and mix on low (knead) adding small amounts of the remaining flour until the dough pulls away from the sides of the bowl and forms a ball.
- Knead on a medium speed for 3-4 minutes. Cover and let rise until double (about 1 hour). At this point you can use it immediately of place in the refrigerator overnight. This is what I do.
- Punch the dough down and transfer to a floured counter. Break off golf ball sized pieces. Roll the balls out into flat pieces about 1/4 inch thick.
- Heat oil to 350 to 375 degrees. Fry each piece of dough on both sides just until light golden brown. Drain on a plate lined with paper towels. At this point you can coat them in cinnamon and sugar or serve with cream cheese frosting.
- For the frosting – In a bowl, mix the butter and cream cheese together until smooth. The add in the remaining ingredients and beat together until smooth and creamy. Makes 18 scones.