Pumpkin Scones with Maple Glaze

 

The shorter the days, the further spices show up in my baking. These easy- to- make pumpkin scones have a warming kick of pumpkin spice and a comforting mizzle of sweet maple glaze. The confection is tender and short and plainly pumpkin seasoned. Nothing warms up a cold afterlife morning relatively like pumpkin, spice, and maple.

You do n’t have to worry about waking up too beforehand to get these on the breakfast table, and you could indeed start them the night ahead for a rare chance to sleep in. I like saving a leftover scone for a quiet coffee break in the autumn.

Tips for impeccably Tender Scones

analogous to biscuits, tender scones bear cold constituents and a gentlehand.However, bones the adulation ahead of time and indurate it for at least 30 twinkles before mixing the dough, If you have time. Do n’t worry about getting your eggs to room temperature for this form. This is a time when it’s actually stylish to use them straight from the fridge.

When stirring the wet constituents into the flour admixture, avoid overmixing. It's okay if there are still some dry bits of flour. After shaping the scones, chill them in the freezer while preheating the roaster. They'll hold their shape more, and the adulation will melt at the optimal time for flakiness.

Choosing Canned Pumpkin Purée

For baking, I nearly always use mimetic pumpkin purée. It saves so important time compared to making manual pumpkin purée, and I generally get a better result. When buying canned pumpkin, make sure it's 100 pure pumpkin and not pumpkin pie stuffing. I always reach for Libby's 100 Pure Pumpkin. It’s noticeably thicker and further scrumptious than other brands I ’ve tried.

Make Ahead Strategies :

These pumpkin scones can be mixed the night ahead and ignited in the morning for an easy breakfast treat. Mix the dough the day ahead and after shaping the dough into a fragment, wrap it and chill in the fridge overnight.

The coming morning, continue where you left off divide the dough into wedges and singe, skipping the freezing step since the dough is formerly cold.

RECIPE :

Pumpkin Scones with Maple Glaze

PREPE TIME :                          COOK TIME :                    CHILL TIME :                       TOTAL TIME :

     15 mins                                    22 mins                             30 mins                                  67 mins

    

SERVINGS :  8 Servings  

YIELD :  8 Large Scones  

INGREDIENTS :

For the pumpkin scones

• 3/4 cup (170g) unsalted butter, cold
• 3 cups (360g) all-purpose flour
• 1/2 cup (107g) dark brown sugar
• 1 tablespoon baking powder
• 1 tablespoon pumpkin pie spice
• 3/4 teaspoon kosher salt
• 3/4 cup (170g) canned pumpkin purée
• 2 large eggs, cold
• 2 tablespoons whole milk, for brushing
• 2 tablespoons turbinado sugar, for sprinkling

For the maple glaze

• 1 cup (113g) powdered sugar
• 1/4 cup (60ml) maple syrup
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon kosher salt

METHOD :

1- Freeze the butter :

Chop the cold butter into 1/2-inch cubes and chill it in the freezer while preparing the dry ingredients.

2- Line a baking sheet :

Line a baking sheet with a silicone baking mat or parchment paper.

3- Mix the dry ingredients :

In a large mixing bowl, whisk together the flour, dark brown sugar, baking powder, pumpkin pie spice, and salt. Make sure to break up any clumps of brown sugar.

4- Cut in the butter :

Add the cold, cubed butter to the flour mixture, tossing with your hands to distribute and coat the butter in the flour. Cut in the butter with a pastry blender until the mixture is crumbly and the butter is cut into pea-sized pieces. 

If you don’t have a pastry blender, use the tips of your fingers to work the butter into the flour, pressing and flaking the butter into pea-sized pieces throughout the flour.

5- Mix the wet ingredients :

In another mixing bowl, whisk together the pumpkin purée and the eggs until smooth.

6- Make the dough :

Pour the pumpkin mixture into the flour mixture. Gently stir with a rubber spatula until the dough holds together. Don’t overmix. It’s okay if the dough is crumbly or a few dry bits remain.

7- Shape and divide :

Scrape the dough onto a lightly floured work surface. Gently knead the dough with your hands a few times to form a cohesive mass. Press the dough into an 8-inch circle about 1 1/2 inches thick. 

Use a kitchen knife or a bench scraper to cut the disk into 8 equal-sized triangles.

Place the wedges on the prepared baking sheet, spacing them at least 1-inch apart.

8- Chill :

Place the baking tray in the freezer to chill the scones while preheating the oven, 20 to 30 minutes.

9- Arrange a rack in the center of the oven and preheat to 425°F.

10- Brush scones with milk and sprinkle with sugar :

Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones lightly with some milk and sprinkle them with turbinado sugar.

11- Bake and then cool scones :

Bake the scones until golden on top and browned underneath, 17 to 22 minutes. Allow the scones to cool completely on the pan before adding the glaze.

12- Make the maple glaze :

While the scones cool, make the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and salt until the glaze is smooth. Adjust the thickness to your preference by adding slightly more maple syrup to thin the glaze, or powdered sugar to thicken it.

13-Glaze the scones :

Use a spoon to drizzle the scones with the maple glaze. Allow the glaze to set for 10 minutes, then serve.

14- Storage :

The scones will keep in an airtight container on the counter for up to 2 days. For longer storage, the scones can be frozen for up to 2 months in a reusable freezer container or freezer bag. Let the scones defrost at room temperature for about 1 hour before eating.

NUTRITION FACTS : (PER SERVING)

     490                                          19g                             74g                                       7g

CALORIES                               FAT                         CARBS                             PROTEINS

Bon appetite !! 

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