If you’ve been following my blog for a while you know I love scones and today’s scones are from Sarah Kieffer’s ‘The Vanilla Bean Baking Book‘. Perfect for breakfast, brunch, afternoon coffee or as a little pick me up anytime I think a well made scone cannot be beat (well, maybe by a perfectly made vanilla cupcake with vanilla frosting and sprinkles…)
Pumpkin scones with maple glaze are my new fav and even though this recipe requires a little more labour in the form of folding and rolling and a quick freeze of the dough for 10 minutes before rolling and folding and baking they are worth the extra effort. The next day they were still light, tender and not the tiniest bit dried out. With or without the maple glaze they are a hit.
Remember to purchase pumpkin puree NOT pumpkin pie filling and make sure the can contains 100% pumpkin not a mix of pumpkin and squash! I always have a can of pumpkin in my cupboard and any leftover can be frozen, fed to your cat or dog (it’s healthy and they love it) or used to whip up a batch of pumpkin muffins (look under muffins on my blog for a recipe!)
2 1/4 cups all-purpose flour
1/3 cup sugar
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup unsweetened pumpkin puree
1/3 cup heavy cream, plus more for brushing on tops before baking
1 egg + 1 egg yolk
1/2 tsp vanilla extract
3/4 cup unsalted butter, COLD and cut into 1/2-inch pieces
Preheat oven to 400F. Stack 2 cookie sheets and line top one with parchment.
(Having 2 sheets stacks help prevent the bottoms from overbaking before the scone is completely baked. Works well for cookies too!)
In a large bowl, whisk the flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, whisk the pumpkin puree, heavy cream, egg, egg yolk and vanilla.
Add the cold butter pieces into the flour mixture and use a pastry cutter or 2 knives to cut the butter into the flour until you have nicely flour coated pea size pieces. Add the wet ingredients and mix with a spatula until just combined.
Transfer dough to a lightly floured surface, and knead a few times until it comes together, adding a little flour at a time as necessary, if dough is too sticky. Pat the dough gently into a small square and roll it into a 12-inch square. Fold the dough into thirds similar to a business letter. Fold the dough into thirds again, forming a square. Transfer the dough to a lightly floured plate or pan and FREEZE for about 10 minutes.
Return dough to lightly floured surface and roll into a 12-inch square and fold it business letter style again! Place the dough seam side down and roll into a 12 x 4-inch rectangle.
With a sharp knife or bench scrapper cut the dough into 4 equal rectangles and then each of those rectangles in half to form triangles. Place scones on prepared sheet 2-inches apart and brush the tops lightly with a bit of heavy cream.
Bake 18-25 minutes checking half way through baking time and rotating pans, until bottoms and tops are golden brown. Cool slightly and top with some maple glaze.
Maple Glaze: Combine 1/3 cup pure maple syrup, 1 cup icing sugar and 1/2 tsp vanilla, until smooth. Drizzle on warm scones. Enjoy! Wrap any leftovers well and microwave for a few seconds if desired.