The latest recipe swap theme was breakfast. I submitted my whole wheat pancakes with oats and strawberries, and was assigned pumpkin scones with maple glaze from Jaida’s blog, Sweet Beginnings. I was excited and worried all at the same time. I’ve been wanting to make something pumpkin this fall, but wasn’t sure what. However, pumpkin is usually hit or miss, as not everyone likes it. Additionally, I was scared to make scones as they sound so fancy and difficult – though I had no idea what was involved.
Turns out, I’m a really good scone baker (or more likely, Jaida’s recipe was excellent and easy to follow) because they turned out wonderful. The only part I had a “problem” with was making my dough into a rectangle, 3 times long as it was wide. If I were to read and understand the directions in advance, I would have realized that when I cut the rectangle through the width twice, I should have three squares. Obviously, this didn’t affect the taste of the scones, just how many I had. As you can tell by my picture below, I had 6 really long pieces. I was afraid they wouldn’t bake evenly, so I ended up cutting them in half, basically down the middle of the rectangle, horizontally. The plus side is that I’d have 4 more scones! Smaller, of course.
When making the glaze, I thought it might be too sweet as all I could taste was sugar. However, I didn’t want to change anything from Jaida’s recipe because 1) it’s a recipe swap and you’re really not supposed to, and 2) as you well know, I am not a baker, so changing any sort of recipe that involves baking is probably not such a good idea for me, especially something I’ve never made or even tried before.
The scones were excellent, and the glaze was perfect. The scones themselves don’t have a lot of sweetness, so the glaze was actually a perfect balance. The pumpkin flavor is subtle, but definitely shines through and is the star of this recipe. The only down side is that I still have 2/3 of a can of pumpkin 😉 I am thinking there might be more pumpkin recipes to come.
**[A few days after writing this post] I ended up making sausage and pumpkin pasta with the leftover can of pumpkin. However, I could (should) have just make more scones because they were gone before I knew it. My dad stopped by and I think had 4 in the time he was there, plus I sent 4 more home with him. Nate absolutely loved these, and has pretty much eaten the rest of the batch. I think I’ve had two 😦
Source: Sweet Beginnings
For the scones:
2 cups all-purpose flour
1/4 cup plus 3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
6 tbsp butter, cold and cubed
1/2 cup canned pumpkin
3 tbsp heavy whipping cream
For the glaze:
1 1/4 cup confectioners sugar
1 tsp vanilla extract
1/3 cup pure maple syrup
1. Preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.
2. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, and ginger. Transfer to food processor work bowl. Add cubed butter, and pulse until crumbly and no large chunks of butter remain, about 5 times (you can also incorporate butter with a fork).
3. In a medium bowl, whisk together canned pumpkin, whipping cream and egg. Fold into dry ingredients and form dough into a ball. Dump out onto a lightly floured work surface and form 1-inch thick rectangle, three times long as wide.
4. Using a large knife or pizza cutter, cut dough twice through the width, forming three equal squares. Then cut an X into each square, making twelve triangles. Place on prepared baking sheet. Bake until browned and flakey, about 14-16 minutes. Cool on wire rack.
5. While scones are baking, in a small bowl, add confectioners sugar and vanilla. Stream in maple syrup while whisking until glaze reaches desired consistency. Drizzle over scones while on cooling rack. Let cool completely before storing.