Introduction: How to Make Pumpkin Scones
The season of pumpkin is upon us and my favorite way to honor it, other than with some classic carving, is to make these delicious nuggets of baked good - Pumpkin Scones with optional maple glaze! They are so easy to make considering the amount of tastiness they deliver.
Let's get started!
Step 1: Recipes & Gear Check
Pumpkin Scone recipe:
(makes 8 scones)
2 cups flour
1/3 cup brown sugar
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (I prefer kosher)
1/2 cup (1 stick) cold butter
1/2 cup toasted walnuts (plus a few more if you plan on adding the maple glaze)
1/2 cup whipping cream
1/2 cup pumpkin (canned or fresh puree)
1 tsp pure vanilla extract
Egg Wash recipe:
1 large egg (room temperature)
1 tbsp whipping cream
1 medium mixing bowl
1 small mixing bowl
measuring spoons & cups
1 pastry cutter
1 small mixing spoon
1 whisk (or a spoon will work too)
1 pastry brush
1 large wood cutting board
1 large chopping knife
2 baking sheets (same size)
Step 2: The How-To
Preheat your oven to 400 degrees F (200 degrees C) and move your rack to the middle of the oven.
Mix your dry ingredients in the medium sized bowl. I find that using the pastry cutter helps break up the brown sugar.
Step 3: It's Like, Butter
Cut in the 1/2 cup (1 stick) of butter using the pastry cutter.
Step 4: Go Nuts!
Step 5: Mix It Up
Put the cream, pumpkin, and vanilla in the small mixing bowl and whisk together.
Add this to the dry mix and stir gently until all flour has been worked in. *It will feel like you don't have enough liquid, but trust me, you do!
Step 6: You Knead to Shape It!
Lightly dust your work surface (aka wood cutting board) with flour.
Form your dough into a ball and gently knead it 4-5 times on floured surface. Pat into an 8" (20 cm) circle that is approximately 1" - 1 1/4" (3.5 cm) thick.
Using your large knife, cut your dough circle into 8 triangular pieces, like a pie.
Step 7: Whisk & Wash
Whisk your egg wash in the medium bowl and set aside.
Double up your baking sheets (stack 'em) and put a piece of parchment paper on the top one.
(doubling up the baking sheets helps prevent the bottoms of the scones from over browning)
Place your dough wedges on the papered baking sheet, spaced out evenly.
Use your pastry brush to coat the wedges in egg wash. (I do the sides as well the top)
Step 8: Bake 'em!
Bake for 20 minutes - until golden brown and a toothpick comes out clean.
Step 9: Optional Maple Glaze
Depending on how sweet you like your treats, you can decide whether or not to add the optional maple glaze. I love it, but some find it tips the scone into the dessert realm. It's up to you! (but if I was there, I'd try to peer pressure you into it...) : )
Maple Glaze recipe:
1 cup powdered sugar
1/8 tsp sea or kosher salt
1 tbsp melted butter
1/2 tsp pure vanilla extract
1/4 cup high grade maple syrup
While your scones are busy baking, whisk together all above ingredients in a small bowl. I like to put a solid layer of glaze on the tops, but if you prefer to drizzle, add a little extra maple syrup to make the glaze less thick and more drip-able.
When the scones come out of the oven, apply the glaze to one at a time using a spoon (either to spread or drizzle it), adding the crushed toasted walnuts to them individually as you go, while the glaze is still wet.
That's it! Now share them with friends and loved ones. OR hide them in a closet and keep them all to yourself. I won't tell a soul...
zymurgeneticist made it!
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