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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Blackberry Scones with Cinnamon Basil

It’s hot summer time here in the South and what says it better than one of those familiar green cartons filled with juicy, freshly picked blackberries from the farm down the road!

I knew what I wanted to make with these berries months ago when I planted a cinnamon basil plant in my garden.

When I found this at a local greenhouse the smell and flavor absolutely blew me away! Yes, there was a hint of cinnamon and the predominant taste of basil, but there’s also a tang of something else…spearmint? I haven’t pinned it down yet. This I have to say though – it ROCKS Blackberry Scones.

I wanted a moist and buttery scone base, reminiscent of the ones my friends make for their coffee shop in Post Falls, Idaho. I think I nailed it the first time. Whew! :D You see, my sister Sage is THE scone maker in our family, so I was rather worried that mine would flop…at least the first time around. You just don’t mess with someone else’s forte, right?

Blackberry and Cinnamon Basil Scones

1 1/2 c. flour

1/2 c. whole wheat flour

1/2 c. sugar

2 t. baking powder

1/2 t. sea salt

1/4 t. baking soda

1 1/4 c. cold butter (EDIT July 2013: I’ve had a couple comments recently about this being too much butter, but it’s been so long since I’ve made the recipe that I don’t remember what I did, or if it was a typo. I intent to make them again as soon as my cinnamon basil gets big enough and I will adjust the recipe if needed. Until then, please use your discretion on whether to put 1/4 c. or 1 and 1/4 c. into your scones. :)

1/2 c. greek yogurt

1/2 c. cream or half and half

2 t. lemon zest

2-3 T. fresh cinnamon basil

1 1/2 c. fresh blackberries

Preheat oven to 425 degrees.

Combine the flours, sugar, powder, soda and salt.

Thinly shred cinnamon basil with a sharp knife.

Add the basil and lemon zest to the dry ingredients.

Stir to combine and cut in butter.

Don’t worry about a fine crumble, larger bits of butter are just fine.

Add rinsed blackberries…

Stir to coat, then combine cream and yogurt and pour over mixture. Mix lightly with a wooden spoon until it’s barely sticking together. Turn out on a well floured bread board and carefully, so as not to squish the berries too much, knead into a ball. Press into a 1 inch thick, round disk.

Cut into ten pieces and place on a floured baking sheet or stone, leaving space for expansion.

Brush with cream and sprinkle with course sugar before placing in a hot oven to bake for 20-25 minutes. If in doubt, it’s better to pull them out of the oven sooner rather than later because they will keep cooking a bit on the counter.

Definitely pull a hot one off and savor it one bite at a time.

Featuring another glass plate from Tera’s collection. :D Love it!

Serve with vanilla ice cream or whipped cream and fresh blackberries for dessert…

Or with coffee and cream for tea time…

Or just keep eating them right off the pan for a snack.