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Fair Lawn Mom, Baker Serves Up Super Simple Pumpkin Scones

Yanneris Genao of Fair Lawn is giving Daily Voice her recipe for pumpkin scones.
Yanneris Genao of Fair Lawn is giving Daily Voice her recipe for pumpkin scones. Photo Credit: Yanneris Genao
Dry ingredients.
Dry ingredients. Photo Credit: Yanneris Genao
Add that butter, baby.
Add that butter, baby. Photo Credit: Yanneris Genao
And the wet...
And the wet... Photo Credit: Yanneris Genao
The dough takes shape.
The dough takes shape. Photo Credit: Yanneris Genao
Cut it!
Cut it! Photo Credit: Yanneris Genao
Pumpkin scones, alas!
Pumpkin scones, alas! Photo Credit: Yanneris Genao

FAIR LAWN, N.J. — Pumpkin season isn't over yet, and a Fair Lawn mom and baker is taking full advantage of that.

Yanneris Genao, who recently opened Yani's Bake House on River Road , is serving up a super simple scone recipe.

WHAT YOU'LL NEED:

  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1/3 cup of cold unsalted butter
  • 1 large egg
  • 2 tbs heavy cream
  • 1/2 cup of pureed pumpkin (NOT pumpkin pie filling)
  • 1/2 tsp vanilla extract
  • nutmeg

FOR THE GLAZE:

  • cup of confectioners sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 3 tbsp heavy cream

LET'S GET STARTED:

Start with a cold mixing bowl and paddle. Add the flour, sugar, baking powder, salt, and spices to the cold bowl and combine. Cut the butter into 1/2 inch cubes. Add the butter to the flour mixture, and mix for about 30 seconds.

In a separate bowl combine the pumpkin, egg and heavy cream. add the wet mixture all the once to the flour mixture and mix until everything is just coming together. DO NOT OVER MIX!

Dump the mixture on a floured surface and for the dough into a flat disk about 8 inches in diameter. No need for a rolling pin. use a padding motion with hands. This will help you not to over work the dough.

Grate some nutmeg to taste over your disk and cut into 8 wedges. Place wedges on a baking sheet lined with parchment paper. refrigerate for at least 30 minutes.

While the scones are in the refrigerator, preheat the oven to 350F.

When the over is ready, brush the scones with heavy cream, and bake for 15-20 minutes until they are nice and golden.

For glaze:

Mix the confectioners sugar, cinnamon and ginger, and add the heavy cream one tbsp at a time until it is a nice smooth consistency. You may need to add a little extra heavy cream.

Cool and glaze your scones, and enjoy!

HELPFUL NOTES:

  • Unbaked scones can be refrigerated overnight.
  • You can add chopped pecans to the glaze.
  • Every oven is different. you might need to adjust your temperature, or cook longer.
  • If your kitchen tends to get hot, place your mixing bowl and butter in the freezer, for a few minutes before you start mixing your ingredients.
  • Scones are best enjoyed on the day they are baked.

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