Pumpkin Pecan Scones with Maple Glaze

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.

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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.

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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.

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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!

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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!

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Pumpkin Spice Latte Bundt Cake with Salted Caramel Sauce

I’ve never been one to follow the latest fashions or most popular thing going. That must be why I was totally oblivious to the Pumpkin Spice Latte seasonal specials that were highlighted in the Fall by every coffee shop across the country until I started working at Post Falls Coffee Co. in Idaho.  Well, that and the fact that I don’t go to Starbucks and I’m not a coffee drinker in general.

When I was first introduced to it, I can’t say I was too enthused about the thought of Pumpkin Pie in coffee. However, it wasn’t long before it won me over. I couldn’t help it. It was Autumn wrapped up in a sleeved paper cup with whipped cream on top.

(My favorite fall drink, though, was Vanilla Chai with Pumpkin Pie and White Chocolate – whipped cream on top. Always whipped cream on top. Life is better with whipped cream on top. )

It’s been a year since I worked for Gabe and Mandy at their fabulous coffee shop, but coffee drink flavors continue to inspire me.

So, I decided, along with everyone else in the cooking blog-o-sphere, that fall colors were calling for something pumpkin. Not pumpkin pie or even pumpkin muffins. This had to be spicy, warm, slightly salted and rather, well, latte-ish. Surprisingly, I didn’t find any recipes that had the combination I wanted.

Ah! Just what I like – a good challenge with a hint of mystery. What happens when you mix pumpkin and coffee with bundt cake ingredients?

The results were quite good, really. Quite. I think you might want to try this for yourself.

I baked one of Mom’s garden pumpkins at 400 degrees for one hour. Perfect!

Scrape out the edible portion, blend it up and Voila! you have pumpkin puree. It’s so simple and easy and better than canned pumpkin. However, if you have canned pumpkin on hand this step is dismissible.

Thinking I’d be super efficient, I proceeded to can the remaining pumpkin that I wouldn’t use in the recipe for Thanksgiving desserts. More on that story later.

Pumpkin Spice Latte Bundt Cake

Adapted from Martha Stewart’s Spicy Pumpkin Bundt Cake

  • 4 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup (2 sticks) butter, room temperature, plus more for pan
  • 2 1/2 cups packed light-brown sugar
  • 4 large eggs
  • 1 cup Greek yogurt
  • 1/4 c. strong or espresso
  • 1 1/2 cups canned or fresh pumpkin puree

Preheat oven to 350 degrees. Butter a 14-cup Bundt pan and dust with flour. Tap out excess.

Combine dry ingredients. Stir together yogurt and coffee and have your pumpkin – fresh or canned – ready.

Blend together butter, sugar and eggs. Add pumpkin. Alternate between coffee mixture and the dry ingredients as you mix it all into the pumpkin. Stir until smooth.

Pour into prepared pan and bake at 350 for 55 minutes or until wooden pick comes out clean. Let cool for 30 minutes on a cooling rack before flipping over and removing pan.

Salted Caramel Sauce

  • 1 stick  butter
  • 1 cup packed dark brown sugar
  • 1 cup whipping cream
  • 1/4 teaspoon fine sea salt

Melt butter. Add sugar and cream and bring to a rolling boil, stirring constantly. Lower to a simmer and cook until the sauce thickly coats a wooden spoon. Add salt and whisk in.

Slice cake, top with whipped cream and drizzle with caramel sauce. Serve with a latte if you so choose.

Now I have to tell you about my canned pumpkin. It was so beautiful orange in the jars and they all sealed nicely, so I put them up on the shelf with the other canned goods excited to take them to my grandparents in Arkansas for Thanksgiving.

A few days later, I was tying my trail shoes on, when I heard a hissing sound coming from the shelf. Then I smelled something. Out came the step ladder and up I went only to find that the pumpkin had fermented and was making it’s way out of the now unsealed jars. Oh my! I carefully took them down and outside. If they were going to blow, it would not be in the house! Releasing the pressure didn’t make too much of a mess, thankfully, but all the pumpkin was totally wasted. So sad!!

My big question is WHY? What happened? And I still haven’t found definite answers. I did search “canning pumpkin” and most people say NOT to can pureed pumpkin or pumpkin butter. Apparently, pumpkin puree is so dense that the heat doesn’t penetrate through the whole jar making it very hard to can safely. Water baths, like I did, definitely don’t cut it, but pressure canners aren’t recommended either.

I still have no idea why it fermented so quickly and didn’t just mold. Anyone have ideas?

Anyways, the moral of the story is this: Make the cake, eat it with lots of whipped cream on top and salted caramel, and don’t waste your time on canning pumpkin!

Happy Autumn! :D