Hello all– We’re pretending it’s autumn around here. Today is suppose to be cooling down to 85 degrees today. But I looked at the 10 day forecast and next week we’re up into the mid 90’s again. yikes! I’m afraid kids will be wearing bathing suits for Halloween costumes.
But it the kitchen (with the air conditioning all on) I’m baking with pumpkin and just pretending it’s a bit chilly outside. Here’s a batch of scones I made for the Monday Bible study friends who come in every week. The recipe comes from a bakery and makes 18 fine large scones, so you may want to cut it in half.
But no matter how many you bake up or what the weather is outside your door, I think you’ll love the warm, friendly taste of this fall baking.
PUMPKIN PECAN SCONES WITH MAPLE GLAZE
3 cups flour
1 cup brown sugar
3 tsp. baking powder
1 tsp. salt
2 tsp. pumpkin pie spice*
1 cup butter (2 sticks)
1 cup pumpkin puree
1 cup buttermilk
1 tab. vanilla
1 cup pecans, coarsely chopped
1/2 cup currants
4 tab. butter. melted
1 1/2 cup powdered sugar
1 tab. maple syrup
1 to 2 tab. whole milk (0r half & half)
Then cut in the butter with a pastry blender (0r two forks) until it’s broken up in bits the size of small peas.
Stir in the pumpkin puree, buttermilk, vanilla, pecans and currants all at the same time until it’s thoroughly blended. (please don’t over beat the dough!)
Flour the counter and take out 1/3 of the dough and form it into a round disk about 1 ” thick. The dough will be sticky. You may need to flour the top and bottom. Cut the circle shape into 6 pie shaped wedges and set them on a baking sheet that has been sprayed with cooking spray.
Repeat twice with the remains 2/3 of the dough– so you have 18 scones.
Bake them 15 to 18 minutes in a 400 degree oven until they are crispy around the edges and nicely browned.
Let them cool before you add on the glaze.
To make the glaze, whisk together the melted butter, powdered sugar, maple syrup and 1 tablespoons of the milk. If it seems too thick add the second tablespoon and mix it in.
Drizzle the glaze over the scones either with the tines of a fork, or using a pastry bag fitted with a tip with a small opening.