You guessed it, the new recipe has pumpkin. Surprise! After storing that batch of pumpkin purée in the fridge earlier in the week, I felt inspired to make something with it today. And pumpkin scones it was.
Note: This recipe has been adapted from a Pumpkin Scone Recipe by Martha Stewart.
If you happen to like scones and pumpkin, well you will really like the spiced flavour of these scones. The kitchen smells great as well. In the recipe below you will see that the recipe calls for Pumpkin Puree. I used home made stuff that I had on hand. The time for making this recipe does not include the time for making the Pumpkin Puree. You could just as easily use the can type if you don't have the home make kind or don't want to venture into making it. That being said, it is so much better and worth making a big batch and storing it through the fall so you can have pumpkin treats when ever you feel like it.
Although I adapted this recipe, I didn't really change much. I used a different glaze, added some pumpkin seeds, used a egg wash instead of a cream wash and didn't use frozen grated butter in the scones. I did, however, use cold cubed butter. I have been using cold cubed butter in pasty and scones for years and it works every time. If you are tempted to use butter at room temperature, don't! It changes the consistency of the scones completely. The whole point of using cold butter, is that you end up some some butter not being completely incorporated and it then melts into the scone while it is cooking. This creates a buttery and somewhat flaky texture inside the scone. If you use room temperature butter, the texture of the scone will be more like muffin.
With Canadian Thanksgiving just around the corner this coming weekend, these could be a good addition to a brunch table or afternoon tea. They can be dressed up with fresh whipped cream, served with butter or just eaten alone. Alongside a cup of tea or coffee, perfect!
Makes 8 / Prep time: 15 minutes / Bake time: 15 - 20 minutes
For the scones:
2 Cups/250 grams flour
1/3 Cup/65 grams sugar
2 Teaspoons baking powder
1 Teaspoon ground ginger
1 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon salt
1/2 Cup butter, cold and cut into small pieces
2 Tablespoons heavy cream
1/3 Cup/80 ml Pumpkin Purée
Extra egg for brushing scones
For the glaze:
1/2 Cup/60 grams powdered sugar
1 Tablespoon heavy cream
1 Tablespoon maple syrup
Preheat oven to 375 degrees F. Grease and line with parchment paper a large baking sheet.
In a medium bowl whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger. Add the cut cold butter. Use you hands to incorporate the butter completely into the flour mixture. You will end up with a fine bread crumb like texture. Set aside.
In a separate bowl, whisk together the egg, cream and pumpkin purée. Whisk until smooth. Add this to the dry ingredients and gently stir until it comes together.
Transfer the dough to the baking tray and form a 6 inch disk. Cut into 8 equal parts and gently separate them. Brush with the egg wash and top with pumpkin seeds. Bake for 15 - 20 minutes or until lightly golden brown. Remove from oven and transfer to a wire rack to cool.
In a small bowl combine the powdered sugar, cream and male syrup. Whisk until smooth. Use a spoon to drizzle a little over each scone. Leave to set 20 - 30 minutes before serving.
Click the downloadable file below to print recipe!
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