I have a fall teatime treat for you~ Pumpkin Scones with Maple Glaze and Pecans!
I found this adorable pumpkin teapot with sculpted leaves by Grace’s Teaware at my favorite pumpkin patch, HomeGoods, for $12.99 ;)
This pumpkin scone recipe uses 1/2 cup of pumpkin puree so it’s a great way to use leftover canned pumpkin from another recipe. You can bake them and enjoy them fresh the oven; make ahead and reheat, then glaze them; or freeze them unbaked. They can go directly from the freezer to the oven with just a few extra minutes of baking time.
Pumpkin Scones with Maple Glaze & Pecans,
recipe adapted from Southern Lady Magazine
Make 8 Servings
2 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup firmly packed brown sugar
2 teaspoons pumpkin pie spice
1/2 cup (1 stick) cold butter, diced
1/2 cup pumpkin puree (I used Libby’s)
3 tablespoons half and half
1 large egg
2 teaspoons vanilla extract
1/3 cup chopped pecans
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together the pumpkin, egg, half and half, and vanilla. Set aside.
In the bowl of a food processor, combine flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice. Pulse a few times to combine.
Cut cold butter into 1/2-inch chunks. Add to food processor and pulse until the mixture is crumbly with pea-size chunks of butter. Add pumpkin mixture and pulse just until the mixture comes together. The dough will be very sticky.
(If you don’t have a food processor, use a pastry cutter to cut butter into flour mixture until crumbly. Add pumpkin mixture stirring until combined.)
Turn dough out onto floured surface and dust the top with more flour. Gently knead the dough until it comes together and pat into 8-inch circle. If dough is still too sticky to work with add some additional flour.
Using a knife dusted with flour, slice each circle into 8 wedges. Place the wedges on the prepared baking sheet. Place individual scones in freezer to firm up, then wrap each individually well and return to freezer to bake from frozen if desired.
Bake until golden brown and a wooden pick inserted in center comes out clean, about 15 minutes. Transfer to a wire rack to cool completely.
Drizzle with glaze and sprinkle with toasted pecans.
1 cup confectioners’ sugar
5 teaspoons milk or half and half
1/4 teaspoon pumpkin pie spice
1/4 teaspoon maple extract
Whisk all of the ingredients together in a small bowl to make thin glaze. Use immediately.
To toast pecans, place them on a parchment-lined baking sheet in a preheated 350° oven until they become aromatic, 5 – 10 minutes, watching carefully so they don’t burn. Remove from baking sheet and allow to cool.
You can find a printable recipe, HERE.
For more Flavors of Fall Recipes with pumpkin, apple, butternut, caramel and maple, you can find a round-up of soups, salads, desserts and cocktails to satisfy and tempt your taste buds, HERE.