I decided to kick-off the fall season with some pumpkin scones. My raspberry and chocolate scones are always a hit at the office, so I figured this would be a measured bet.
And though it seems to be the season of salted caramel, I decided to try something a little bit off the beaten path- a maple brown sugar glaze.
I seriously believe that baking should make someone feel powerful. That's why I like to listen to pump up music, dance, sometimes sing really terribly while I bake. Tonight, however, I decided to bake while watching Narcos (the new show on Netflix about Pablo Escobar). I have to assume the feeling I had while doing this would be very similar to baking while watching Breaking Bad, because although I was making pumpkin scones (probably the most innocent food of all time) I felt totally hardcore.
So while Escobar was doing his thing, I was over here mixing together some delicious fall ingredients. I started by mixing together all the dry ingredients in a medium sized mixing bowl. Then cutting in the butter.
Once you have your dry mix together, whisk together your wet ingredients (canned pumpkin, milk, and eggs) in a separate bowl. Once they are blended well, gently pour over the dry ingredients until slightly moist. One should always avoid using the word moist but it was the best option here.
Drop the dough onto a lightly floured work space and proceed to flour the top of the dough, then bottom of dough slightly. Knead 15-20 times or until dough is easy to handle.
I wanted to make miniature scones for the office so I split the dough into four equal parts and created 1/4 inch thick circles that I then cut into 8 pieces.
Lightly brush the tops with the extra milk. If you like very sweet scones, you can also sprinkle a bit of sugar over the top. I did two with and two without some vanilla flavored sugar. Place on an ungreased cookie sheet about an inch apart.
Cook for 10 minutes or until golden brown around the edges. Let cool for 10 minutes.
While the scones are cooking and cooling, I made the maple brown sugar drizzle. Start by mixing together the butter, maple syrup, vanilla and brown sugar until completely incorporated. Slowly add powdered sugar until desired thickness. Once the scones are completely cooled, you can either drizzle or frost the scones. These are your scones, so you do you.
In the end, you should end up with some delicious bites of fall that look just as basic as they sound.
Happy fall baking!
Pumpkin Scones with Maple Brown Sugar Glaze
Yield: Approx. 32 miniature scones
Prep: 15 min
Cook: 10 min per batch
Scones:
5 cups flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
1/2 tsp cinnamon
3 1/2 tsp pumpkin pie spice
1 cup cold butter (cut)
3/4 cup milk
2 large eggs
1 cup pumpkin puree
Glaze:
1/2 cup quality maple syrup
2/3 cups brown sugar
1 tsp vanilla
2 tsp softened butter
1 cup powdered sugar (or until preferred thickness)
Scones:
1. Preheat oven to 400 degrees. Mix together dry ingredients in medium bowl. Cut in butter until coarse.
2. In a separate medium bowl, whisk together wet ingredients until blended.
3. Pour wet ingredients over dry ingredients until slightly moist.
4. Dump dough onto floured work space. Lightly flour top and bottom of dough and knead 15-20 times or until easy to work with.
5. Split dough into 4 equal parts and create 1/4 inch thick circles.
6. Cut circles into 8 and lightly brush with remaining milk. If you like very sweet scones you can also sprinkle some sugar over the top. Place on ungreased cookie sheet about an inch apart.
7. Cook for 10 minutes or until edges are golden brown. Allow to cool completely before adding glaze.
Glaze:
1. Combine butter, eggs, maple syrup, vanilla, and brown sugar in standing mixer.
2. Mix on medium for 2-3 minutes or until completely blended.
3. Add powdered sugar 1/2 cup at a time until desired thickness and flavor.
4. Drizzle over or frost pumpkin scones once completely cooled.
Yum! I like the idea of the mini scone!
ReplyDeleteLooks like the perfect fall treat!
ReplyDelete