Pumpkin Scones with Maple Glaze

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I love scones and I love pumpkin and I love maple glaze so naturally, these scones work for me in every way. They are seasonal, festive and they are delicious. They take almost no time at all to bake, which is just another reason why I love them. Finding a bullet-proof recipe is like striking culinary gold and this is one of those recipes! These scones always comes out as pleasing to the stomach as they do to the eye. These are wonderful and I recommend you make them, NOW!

Ingredients for the scones:

  • 1 1/4 cup whole wheat pastry flour
  • 1/4 cup almond meal (or 1/4 cup more flour)
  • 1/4 cup old fashioned oats
  • 1/2 Tbsp baking powder
  • 1 Tbsp brown sugar
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 stick cold butter, cubed
  • 1/2 tsp vanilla extract
  • 1/4 cup half and half
  • 1/4 cup pumpkin puree
  • 1 egg

 Ingredients for the glaze:

  • 1/2 cup powdered sugar
  • 1/2 tsp maple extract
  • 1 tbsn half and half

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Add flour, oats, almond meal, baking powder, brown sugar, pumpkin pie spice, and salt to a food processor and process until well combined. Add butter and pulse until pea-sized.

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In a separate bowl, whisk together the half and half, pumpkin puree, eggs and vanilla extract.

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Add wet ingredients to the dry and mix until just combined. If it’s still too sticky, add more flour.

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Move to a floured surface, with flour on your hands, and delicately pat into a 1-inch thick circle.

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Cut into 8 even sections and transfer to a parchment or silicone lined baking sheet. Bake for 22-24 minutes or until the bottoms are light golden brown and they look a little toasty on top. Remove from baking sheet to let cool on a cooling rack for at least 5 minutes before applying the glaze – they should be only slightly warm to the touch.

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In a bowl mix the maple extract, powdered sugar and half and half. Drizzle the maple glaze over the scones and serve!

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Instructions

  1. Preheat oven to 400 degrees.
  2. Add flour, oats, almond meal, baking powder, brown sugar, pumpkin pie spice, and salt to a food processor and process until well combined. Add butter and pulse until pea-sized.
  3.  In a separate bowl, whisk together the half and half, pumpkin puree, eggs and vanilla extract.
  4. Add wet ingredients to the dry and mix until just combined. If it’s still too sticky, add more flour.
  5. Move to a floured surface, with flour on your hands, and delicately pat into a 1-inch thick circle.
  6. Cut into 8 even sections and transfer to a parchment or silicone lined baking sheet. Bake for 22-24 minutes or until the bottoms are light golden brown and they look a little toasty on top.
  7. Remove from baking sheet to let cool on a cooling rack for at least 5 minutes before applying the glaze – they should be only slightly warm to the touch.
  8. In a bowl mix the maple extract, powdered sugar and half and half. Drizzle the maple glaze over the scones and serve!
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