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Yes, it’s almost fall here and I’m grudgingly going in the direction of the pumpkins, mulled cider and comfort foods on all levels. I say grudgingly because although I love the fall I’m not a fan of the white stuff that comes after. But that season as well, I’ll embrace as best I know how (think more of the mulled wine and heartier comfort foods and snowmen!).

So here I’m pushing out one of my favourite scone recipes that will surely capture the attention of those pumpkin spice fans and maybe entice others to give it a try as well. Make a double batch to have some now and some to freeze for unexpected guests (or just because!). You can enjoy this for breakfast or as an afternoon treat and it goes nicely with anything you drink. It’s a great fall scone, I’m hoping you’ll enjoy!

Maple Glazed Pumpkin Scones

(courtesy of Pastry Affair www.pastryaffair.com)

Yields 8 scones

Pumpkin Scone

2 cups (250 grams) all-purpose flour
1/4 cup (50 grams) brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (113 grams) butter, cubed
1/2 cup (126 grams) canned pumpkin (or pumpkin purée)
1 teaspoon vanilla extract
1 large egg
1/4 cup (60 ml) heavy cream, plus extra for brushing
Raw sugar (turbinado or demerara sugar) for sprinkling, optional

Maple Glaze

1/2 cup (55 grams) powdered sugar
2 tablespoons pure maple syrup
1 teaspoon milk

In a large mixing bowl, whisk together flour, brown sugar, baking powder, spices, and salt. Cut in butter with pastry blender (or your hands) until mixture resembles coarse sand. Set aside.

In a small bowl, beat together canned pumpkin, egg, vanilla, and heavy cream. Pour over the scone batter and lightly mix until the dough comes together. The dough will be relatively sticky.

Turn out dough onto a lightly floured surface. Using floured hands, form the dough into a circle and flatten it until it is about 1-inch thick. Using a sharp knife dipped in flour, cut 8 equal pie wedges. Transfer scones to a baking sheet using a flat spatula dipped in flour. Place in freezer for 1/2 hour before baking.

Preheat oven to 425 degrees F (220 degrees C).

Brush top of scones with heavy cream and sprinkle with raw sugar. Bake for 18-20 minutes, or until lightly browned.

To make the glaze, stir together the powdered sugar, maple syrup, and milk. If too thick, add additional milk by the 1/2 teaspoon until the glaze drizzles in a continuous stream off the edge of a spoon. Drizzle glaze over cooled scones and allow glaze to set for 15 minutes before serving.

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