things i like: pumpkin. ginger. cardamom. chocolate. choices. these glazed pumpkin ginger scone cakes which, perhaps not coincidentally, contain all of those things.
let me get the most obvious question out of the way first: can we put both the cardamom AND the chocolate glazes on the scones? yes, you could. also? i don’t recommend it. i know, i know, it sounds like crazytalk. i might be the only one, but i think cardamom and chocolate are sort of compete-y with each other, and as much as i love them both individually or paired with things that are not each other, i’m just not that excited about the combination of them together.
the good news for you, though, is that you get to make *your* glazed pumpkin ginger scone cakes however *you* want, so if you want to drizzle both glazes on there, have at it!
the good news for *me* is that i have a plan to get the rest of the glazed pumpkin ginger scones, you know, the ones i haven’t already eaten, out of the house. this may not sound like good news but trust me, many mouthfuls of scone cakes later, this is definitely a good thing.
it’s possible that the reason i’m so excited to find a home for the remaining scone cakes is so that i can dive in to the list of amazing sounding recipes that my fellow food bloggers have put together for the annual virtual pumpkin party. woohoo!
at last count, there were nearly 100 seriously delicious recipes featuring pumpkin in everything from spiced pumpkin chocolate swirl muffins to pressure cooker savory pumpkin mac and cheese. yuuuum. to check out all of these beautiful creations/get your meal plans for the next few weeks sorted, head over to the virtual pumpkin party headquarters to check out the full list of recipes from this year, as well as years past. it’s very nearly too much for my pumpkin-loving heart to handle. (huge thanks to sara from cake over steak for coordinating the tastiest party i’ve ever been a part of!)
and closer to home, here are some pumpkin-y favorites from the archives:
i think between the archives here and the virtual pumpkin party, if i make two pumpkin recipes a day every day, i’ll be able to get through all of these yums just in time for christmas… goals!
- 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
- 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)
- 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
- 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.
- 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.
- in a medium bowl, whisk together the buttermilk, pumpkin, and vanilla.
- 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.
- 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.
- 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.
- 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.
i know it seems crazy, but i don’t recommend using both glazes on one scone. you could certainly glaze some scones with cardamom and some with chocolate, but i find the flavor gets muddied when i use both on one scone.
as with many pumpkin baked goods, the scone cakes get moister over time and come to resemble the top portion of a muffin. my husband actually likes them better on day two than day one. i like them freshly baked because the ginger flavor is spicier and more pronounced. (the ginger flavor mellows considerably on day two).
adapted from joy the baker’s pumpkin pecan scones with brown butter glaze, using the food processor method she enlisted for sweet and savory buttermilk biscuits. joy adapted her pumpkin pecan scones from mockingbird bakery.
nutrition facts are for 1 scone without any glaze.