New! Pumpkin Scones with Maple Icing

November 14, 2019

Hello foodies,

 

Another pumpkin scone recipe? Yes it is! Fall gets everyone in the baking mood and it is a perfect time to modify your favorite recipes. Pumpkin is a classic flavor and it gets enhanced with buttermilk and a tasty maple icing.

 

The scone itself is not so sweet. The streusel topping (feel free to leave it out if you don't want it or do not have time) and classic scone icing makes this pumpkin scone just sweet enough!

 

 

 

My pro tip: I made the scone dough one day ahead, freeze it, then bake it the next morning. Why? When you want lots of flakey goodness in scones (or biscuits and pie dough), make sure the butter is cold or the batter is frozen when you bake it. The butter, in the oven, expands causing buttery layers between the dry ingredients.  

 

Don't have time to freeze your scone dough? Go ahead and use cold butter when making it. You will still some airy layers in your tasty scones. 

 

Pumpkin Scones with Maple Icing

Yields: 8 large

Oven: 400 degrees F

Time: 25 minutes 

 

Equipment needed: Mixing bowls; Measuring cups / spoons; chef's knife; parchment lined cookie tray; plastic wrap; bowl scrapper (or spatual if you do not have one); standing cheese grater 

 

Ingredients: 

2 cup all purpose flour

2 1/2 tsp baking powder

1/2 tsp fine sea salt

3 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 stick butter

2 eggs

1/2 cup buttermilk plus 1 tbsp

1/2 cup brown sugar 

1/2 cup pumpkin puree 

Approx. 1 cup streusel (Here is my recipe for it)

Icing: 3/4 cup powdered sugar, approx. 1 tbsp almond milk, 1 tbsp maple syrup 

 

Directions:

  • In a medium size bowl, sift together:

    • 2 cups all purpose flour

    • 2/1 tsp baking powder

    • 1/2 tsp fine sea salt

    • 3 tsp ground cinnamon

    • 1/4 tsp ground nutmeg

    • 1/4 tsp ground ginger 

  • Using a cheese grater, grate 1/2 stick butter. Add to dry ingredient mixture

  • In a small bowl, mix and add:

    • 2 eggs

    • 1/2 cup buttermilk

    • Mix thoroughly with a bowl scrapper (or spatula). It will still be dry 

  • In a small bowl, mix and add:

    • 1/2 cup brown sugar

    • 1/2 cup pumpkin puree

    • Mix thoroughly with a bowl scrapper. Gently, 'fold' the dough to create layers to ensure it is uniform. If it appears to be too dry, add more buttermilk, 1 tsp at a time. 

  • Shape in a large disk. Wrap in plastic wrap and freeze overnight.

  • The next day: remove from freezer and let thaw at room temp for 20-30 minutes

  • Brush the top with 1 tbsp buttermilk. Top with 1 cup streusel 

  • Cut into 6 large triangles

  • Bake on parchment lined cookie tray for 30 minutes, rotating 1/2 way. 

  • Cool.

  • Icing: In a standing kitchen mixer with a paddle attachment, mix all ingredients until slightly runny. (Honestly, I never really measure for scone icing. I mix and add ingredients to adjust consistency. If it is too runny, I add more powdered sugar. If it is too stiff, I add more almond milk or maple syrup.)

  • Pour icing in a pastry bag and drizzle. Alternatively, use a spoon or fork. 

  • Eat and enjoy

 

 

Happy baking,

Kimm

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