I find it amazing how a perfectly blank calendar month can fill up so fast. October is two-thirds over and I haven’t even posted one recipe to celebrate autumn yet!
I hear from the food blogosphere that people are already getting tired of pumpkin recipes. What?!! Really? Apparently, I’m missing all of them because, barring my premature pumpkin peach ice cream, I haven’t even gotten started with the pumpkin recipes… Well, until this weekend.
My mom hosted a Market at the Farm Sale and asked me to make scones for it. I knew I wanted to make one variety with pumpkin for a “fall-in-the-air kind of sale” and when I found Denise’s recipe over at Chez Us using cardamom I decided I had to give it a try.
I made several changes to her recipe, but the idea is the same. I have to tell you, these scones are SO GOOD!
Pumpkin Pecan Scones with Maple Glaze
- 1 1/2 c. white flour
- 1/2 c. whole wheat flour
- 1/3 c. sugar
- 2 t. baking powder
- 1/4 t. nutmeg
- 1 t. cardamom (freshly ground is best)
- 1/2 t. salt
- 8 T. butter
- 1/2 c. chopped pecans
- 1 egg
- 1/2 c. cooked pumpkin
Mix the dry ingredients together. Cut in cold butter. Add nuts and stir to combine.
Mix together pumpkin and egg with a fork. I didn’t puree the fresh pumpkin, just mashed it with a fork. I love the strands of orange color this produced. Add to dry ingredients and stir together.
Pour out onto a floured surface and knead just enough to combine everything together. Pat into a disk about 1 inch thick and cut into 8 wedges.
At this point you can freeze the scones on a paper lined cookie sheet, transfer to a plastic bag and store in the freezer until ready to bake. It’s so easy to pop the frozen scones on a cookie sheet and into the oven when ever the mood hits. Bake at 350 for 27-29 minutes in this case.
If you want a scone right away, heat the oven to 425 and bake for 12-14 minutes.
Glaze
1/2 c. Powdered sugar
maple syrup
I didn’t measure for this one, but really it’s all about what consistency you like for your glaze. Just add a tablespoon or two of maple syrup to the powdered sugar and stir until you like the way it looks and feels. Drizzle over warm scones.
The orange glaze I put on the Cranberry Almond Scones would be really good on these too. That’s just powdered sugar and fresh orange juice. Add a few drops of orange extract if you want more intense orange flavor. I almost always want more intense orange flavor, though I did find one exception the other day – Dark Chocolate Orange Lindor truffles are just too orange!
It was cold the morning of the sale making it the perfect morning to enjoy a warm scone and one of Caleb’s specialty espresso drinks! Wish you all could have been there!
Sooooo yummy!
Thanks! There are a few more in the freezer…shhh! :P
Secret is safe with me! :)
I’m so sad I missed this! Maybe next time. Those scones look so yummy!
I’m very sad you missed it too. Come by soon – I’ve saved a scone just for you! :)
Thanks!!
Your scones were incredible!!!
Thank you! And thanks for linking me. <3 :)
Pingback: So How Was the Market? | Simply Painting
Your scones amazing! Sure wish I could have been there. Pumpkin, pecans, scones–all my favorites. I would have been in heaven!
Indeed! :P Wish you could have come too. Thanks for the comment, Pamela!
New post! Great; Internet becomes insipid if Sarah doesn’t blog very often :-) Thank you, super chef!
Your comments always make me smile. :D Sorry about the insipidity of the internet. ;) I’ll try to be better about post more. Thank you for your encouragement, Covetotop!
Amazing delicious and great post! <3
Thank you, Anna! I’m grateful that you think the post is better than I thought it was. :D <3
These scones sound so good! I for one have not yet even eaten anything pumpkin this fall, so I’m 0% sick of it. Pumpin scones for me! :)
Yay! Glad to here it! I think you’ll enjoy these scones very much. Thank you for coming by, Eileen!
Those look absolutely delicious!! I am going to have to try this recipe. :) This may be a strange question but what does cardamon taste like?? I don’t think I have tasted it before!
Hmmm…that’s a very hard question to answer! I’m not even sure how to explain what cardamom tastes like…gingery nutmeg with it’s own twist? :) A lot of Swedish baked items have cardamom in them so you may have tried it without knowing what it was. I just have to say, girl, you’ve got to try it! :P
Thanks for coming by, Rachel.
Hi Sarah! It was great to visit with you last weekend. You mentioned a source for vanilla beans…are you able to share that info here? See you at azure pick up.
Hi Dawn, It was really nice visiting with you as well. Absolutely, I can share it – http://www.amadeusvanillabeans.com/
Thanks for coming by! :)
Thanks so much, Sarah!
Ohhh, these look and sound amazing! Another must try to add to my list! :)
Yes! :D Don’t you love adding to that list that never ends? I often wonder if I’ll ever live to see the last recipe cooked up on my mile long scroll. :P
Thanks for coming by and commenting, Thelma!
Made these. Jack ate two in one sitting. ‘Nough said. ;)
Very cool! I still have some in the freezer…saving them for a special occasion. :)
Yum!! Definitely trying these :)
Yes! …and I hope you enjoy them as much as we did! Thank you for the comment, Andrea.