Beer for breakfast? A hoppy IPA flavors these pumpkin-packed scones from beer blogger and author Jacquelyn Dodd.
For the scones:
3 1/3 cups flour
1/2 cup granulated sugar, plus 1 Tbsp., divided
1/4 cup brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
3 tsp. baking powder
6 Tbsp. unsalted butter, cut into cubes
1/2 cup pumpkin purée
1/2 cup IPA beer
1 egg, lightly beaten
2 Tbsp. melted unsalted butter
For the glaze:
1 cup powdered sugar
1 Tbsp. IPA beer
1 Tbsp. whole milk or cream
Preheat oven to 400 degrees F.
To make the scones, in a food processor combine flour, 1/2 cup granulated sugar, brown sugar, salt, cinnamon, nutmeg, and baking powder. Pulse a few times to combine. Add 6 Tbsp. 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 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, 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.
Makes 12 scones.
Excerpted with permission from The Craft Beer Cookbook Copyright © 2013 by Jacquelyn Dodd and published by F+W Media, Inc.