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.
1/2 c. Powdered sugar
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!