Monday, October 23, 2017

Halloween Scones



How fun would it be to have a Halloween tea party? Can't you just see all the sweet witches in their clever costumes? There would be cute pumpkin-shaped cakes, and Frankenstein cucumber sandwiches. Serve a bloody tea, hot or cold. Hibiscus tea would be perfect. To that end, I made some Halloween scones.

It's all about the eyes. They can be plain white ghosts with eyes. Or you can add some spices and give them hair and other features. You're limited only by your imagination. These would be fun for little helpers, too!

Need a quick glam costume? Wrap a black boa around an inexpensive witch's hat! Super easy and fast.


Halloween Scones

2 cups flour plus extra for kneading
¼ cup walnuts
1⁄3 cup dark brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon ginger
¼ teaspoon nutmeg
6 tablespoons cold unsalted butter
1 egg
½ cup heavy cream
½ cup pumpkin

Preheat the oven to 400. Cover a baking sheet with parchment paper.

Place the cutting blade into a food processor and add the flour, pecans, brown sugar, baking powder, salt, cinnamon, cloves, ginger, and nutmeg. Process until the walnuts are fine.

Cut the butter into tablespoons, and then into 24 small cubes. Add to the flour and pulse until combined and the butter is barely visible anymore.

In a large bowl, whisk together the egg, cream, and pumpkin.

Turn out the flour mixture on top of it and mix gently with a large serving spoon until large clumps begin to take shape.

Sprinkle flour on a cutting board and flour your hands. Turn the dough onto the cutting board and knead 10– 12 times, adding just a sprinkle of flour if necessary.

Pat the dough into a 9‑inch cake pan.

Turn it out onto the parchment paper and cut the round into 8 equal pieces with a very sharp knife. It’s best to press the knife into the dough instead of dragging it through the dough. Slide a knife or thin spatula under each slice and pull away from the center slightly to separate them.

(At this point they can be frozen up to one month and baked when needed.)

Bake 12–15 minutes (or longer if frozen).


Sugar Drizzle (optional) 
1 cup powdered sugar
2-4 tablespoons milk or cream

Whisk to combine, adding milk gradually until it’s smooth and just past spreading consistency. Spread over the tops of the cooled scones.
  
Spiced Sugar Drizzle (optional) 

1 cup powdered sugar
¼ teaspoon cinnamon
1⁄8 teaspoon nutmeg
pinch of cloves
¼ teaspoon vanilla
3–4 teaspoons milk or cream



Egg, cream, and pumpkin.

Can't see the nuts!

Separate before baking.

Ice with white frosting and add eyes!

Make a spiced frosting and decorate with it.

My mouths are a little Dali-esque! Have fun with them.



10 comments:

  1. I love scone and anything with pumpkin. So pumpkin scones gets you very high marks. Can not wait to make them!

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  2. Looking forward to trying this recipe and I think a Halloween tea is an excellent idea! Love your books!

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  3. Cute! Wonder if I have any eyeballs in the pantry . . .

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  4. Scones are so good. I'm afraid they're probably beyond my capabilities! Love the eyeballs!

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  5. Those eyes are creepy. I love them!

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  6. These are so cute. The question for me...hmmm...can I make them with almond meal instead of wheat flour? Looking at the rest of the recipe, I think they’d work. Grandkids will love them. Me too!

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  7. I love scones, but am horrible at making them. I mess with them too much, bad hands, bad, lol. When I first saw the photo of these on facebook, I thought it was feet with warts, sorry.

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  8. These look delicious! Adding to my deserts this holiday season for sure. Thank you for the chance.

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  9. Krista, the "eyes" have it! LOL ~ Daryl

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