Festive holiday recipe #2: spiced pumpkin scones!
But first, I have to throw in a quick shout-out to the awesome CVS minute-clinic nurses who gave me my flu shot on Monday. They were totally awesome, didn’t make fun of me for being a 28-year-old who hates needles and has never had a flu shot, and were excited to read this blog. Thank you!
I’m one of those people who LOVES pumpkin and won’t stop baking with it until the last possible day (which I always assume is like…Christmas eve.) Pumpkin sort of embodies fall/autumn. It just pairs so stinking well with those winter/fall spices that you might as well just keep using it until it’s socially unacceptable.
These scones are wonderful, and make for a great fall breakfast (or lunch or dinner or snack time) treat. Day-after-Halloween breakfast? Got family coming for Thanksgiving and need to feed them something in the mornings? Got a breakfast/lunch/work potluck coming up? Pick these!! They come together quickly (even quicker, if you cheat and use your food processor like I did..), and are perfect for a last-minute breakfast treat. They’re cakey, soft, and not overly dense. And they’ll make your kitchen smell pretty fantastic, too.
Spiced Pumpkin Scones
recipe adapted from Joy the Baker
for the scones:
3 cups all-purpose flour
2/3 cup packed dark brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp fresh grated nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 1/2 sticks (3/4 cup, 6 ounces) unsalted butter, cold and cut into small cubes
1 cup buttermilk, cold (you can make your own!**)
1 cup pumpkin puree
1 TB vanilla extract
for the glaze:
1 1/2 cups powdered sugar
1 tsp pure vanilla extract
3 to 4 TB maple syrup
3 to 4 tablespoons whole milk
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together buttermilk, pumpkin puree, and vanilla extract.
- In the bowl of your food processor, add the flour, brown sugar, baking powder, baking soda, salt, and all of the spices. Pulse a couple of times to mix.
- Add the cold butter to the dry ingredients in the food processor and toss to coat. Pulse several times, until some of the butter is the size of oat flakes, others will be the size of small peas.
- Pour the butter/flour mixture into a medium/large bowl.
- Add the wet ingredients, all at once to the dry ingredients. Stir together until thoroughly combined.
- Scoop scone dough by the 1/3 or 1/2-cupful (an ice cream scoop works great here!) onto the prepared baking sheet. Leave about 2-inches of space between each scone.
- Bake for 16 to 20 minutes or until browned slightly with dry tops. You can insert a toothpick into the center of a scone to test for doneness.
- Allow to cool completely before glazing.
- If your maple syrup seems too thick to effectively whisk: Measure out your maple syrup into a small, microwave safe bowl. Microwave for about 10-15 seconds just to loosen it up a bit.
- In a medium bowl, whisk together powdered sugar, maple syrup, vanilla, and 2 tablespoons of milk. Whisk together and add more milk as necessary until your desired consistency is reached. If it gets too thin, add more powdered sugar.
- Generously drizzle scones with glaze. These scones are best served within 2 days of of baking. You may want to toast them up if they’re more than a day old…trust me, it’s better that way.
**Make your own buttermilk: Mix 1 tablespoon of lemon juice (cider vinegar or white vinegar will work too!) with 1 cup of milk and let it sit until it curdles (10 minutes, or so).