Pumpkin IPA Scones

These Pumpkin IPA Scones have a mellow but strong pumpkin flavor and are great with coffee.

Scones often find themselves in the breakfast category, but these make a fine afternoon snack or a nice finish to a rich meal. With a hint of high-hop beer and a mellow but strong pumpkin flavor, these pastries make a great coffee companion any time of year.

INGREDIENTS:

For pumpkin IPA scones: 3 ⅓ cups flour ½ cup white sugar, plus 1 tablespoon, divided ¼ cup brown sugar ½ teaspoon salt 1 teaspoon cinnamon ¼ teaspoon nutmeg 3 teaspoons baking powder 6 tablespoons unsalted butter, cut into cubes ½ cup pumpkin purée ½ cup IPA beer 1 egg, lightly beaten 2 tablespoons melted unsalted butter For glaze: 1 cup powdered sugar 1 tablespoon IPA beer 1 tablespoon whole milk or cream

INSTRUCTIONS:

• Preheat oven to 400°F. • To make the scones, in a food processor combine flour, ½ cup white sugar, brown sugar, salt, cinnamon, nutmeg and baking powder. Pulse a few times to combine. Add 6 tablespoons butter and process until the mixture is combined and resembles coarse meal. • Transfer mixture to a bowl. Using your hands or a wooden spoon, stir in the pumpkin purée, beer and beaten egg. • Transfer to a well-floured surface and turn a few times until the dough comes together. Pat into a circle about 1 inch in thickness. Cut into 12 wedges. • Place on a baking sheet covered with parchment paper. Brush with melted butter and sprinkle with remaining tablespoon of sugar. • Bake at 400°F until golden brown, about 15 minutes. Remove from oven and cool to just above room temperature before glazing. • To make the glaze, in a small bowl whisk together the powdered sugar, 1 tablespoon beer and whole milk or cream. Dip the top of each scone into the glaze and return to parchment until the glaze has set. Serve immediately. See also Cabin Happy Hour: How to Cook with Craft Beer