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Pumpkin Scones (Utah Version)

Calories
Author Laura

Ingredients

  • 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

Instructions

  • 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.