Happy Canada Day! On a holiday like today nothing beats the opportunity to relax with my coffee and a homemade pastry.
These pumpkin scones became famous as one of Starbucks key items until they were discontinued. I need to give credit where credit is due and after googling Starbucks Pumpkin Scones and checking out several sites, like Joy of Baking, I baked these up.
All of the recipes were basically the same so I’m not sure who should receive the credit for these fragrant, delicious, moist scones. I altered the recipe by using Maple Syrup instead of brown sugar for my Canadian version…nothing more Canadian than Maple Syrup. Plus I added in about 1 tsp of pumpkin pie spice into the icing sugar and whipping cream for a little more flavour in the glaze.
Freeze the leftover pumpkin puree (not pumpkin pie filling!!) or make up a second batch of these when you realize the ones baking in the oven are minus the baking powder! OR check out my blog from several weeks ago for Pumpkin Muffins.
You will need:
2 cups all-purpose flour
1/3 cup Maple Syrup
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp ground ginger
3/4 tsp tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup cold butter, cut into small pieces
1/2 cup pumpkin puree
3 tablespoons half and half (I used whipping cream)
2 tsp vanilla extract
Sugar Glaze: Mix all ingredients together. Add more icing sugar or milk to get spreadable consistency.
1 cup icing sugar
1-2 tablespoons milk or cream
1 tsp pumpkin pie spice
For the Scones: Preheat oven to 400 F. Parchment line a baking tray.
Whisk together the flour. baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. (If you use 1/3 cup of brown sugar instead of the maple syrup add it in now).
In a small bowl or measuring cup mix together the pumpkin, maple syrup, vanilla, milk and egg. Set aside.
To the flour mixture add the COLD butter and cut it in with a pastry cutter or using you fingers. Cut the butter in until the mixture resembles coarse crumbs. Several pea-size butter pieces are fine.
Add the wet mix to the dry and using a rubber spatula mix together.
Onto a lightly floured surface turn out the mixture and knead several times to incorporate the flour. Roll out to a 10-inch by 7-inch rectangle and cut into 8 portions. Spread slightly apart on prepared sheet and bake for 10-12 minutes.
Once golden remove from oven and after cooling spread or drizzle with glaze.