We have a recipe to share with a Holiday Theme, Pumpkin Spice Scones.

Here’s the Ingredients:

2 cups flour

½ cup sugar

2 tsp baking powder

1 tbsp pumpkin pie spice

10 tbsp cold butter cut into cubes

1 cup candied ginger cut small, depending on your preference. ) I cut mine to a little larger than candied fruit peel)

¼ cup eggnog

2 tsp vanilla extract

1 egg plus one egg yolk (save the white from the second egg for brushing the tops of the scones)

½ cup pumpkin puree

To Top The Scones

½ cup icing sugar

1 tbsp cold spiced tea

Dried cranberries


Sift flour, sugar and baking powder together. Cut in the cold butter by had or pulse a few times  in a food processor with about half of the dry ingredients and dump back into the bowl with the remaining dry. You want little pea sized chunks of butter so don’t overmix.

Wisk the eggnog, eggs, pumpkin and vanilla in a measuring cup. And have your candied ginger nearby.

Add the candied ginger to the flour mixture then make a well in the centre of the bowl and pour in the wet ingredients. Mix a little as possible while combining the wet ingredients with the dry. Try and mix it into a ball, you will need to use your hands a bit.

Turn the dough out onto a floured surface, I shape it a bit with my hands, patting it down and forming a rectangle and then roll it with a floured rolling pin. You want enough of a rectangular shape that you can fold the dough into thirds (like folding a letter), and then turn it a quarter turn and repeat. Turn again and you are ready to roll and cut the dough. If you can make a square, about 1/2 inch or slightly higher in thickness,  then you can cut the square into 4 quadrants and cut each one in half. If my squares aren’t great I trim them a little. Brush the tops with the leftover egg white and sprinkle with a little sugar.

The scones need to bake on a parchment lined cookie sheet at 400 degrees F for about 15 minutes. They will rise, and the tops will get brown and crack a little.

Let the scones cool before adding the glaze. Combine the icing sugar with your cold tea, any spiced tea will do. Some people dip their scones in the glaze, if you do you will want it runny, same for if you are drizzling. I pipe mine by cutting the corner off a sandwich bag so its got to be a little firmer. You will have to play with the 1 or 2 tbsp of tea depending on your preference. Add the dried cranberries to the glaze before it sets up and you’re done!

Happy Holidays from Ole’s Fishing Lodge!