It's my turn to contribute to the pumpkin spice craze. I love this flavor combination as much as the rest of you. These scones are perfect to cozy up to with a warm cup of something delicious.
They make a good Saturday morning baking project and like all scones, can be frozen for later use. When the holidays get crazy, and you are wishing you had time to make a festive treat, you will thank yourself for having the forethought to have scones ready to bake. I plan to make scones, freeze them before baking, and deliver them as gifts to some of my friends this year. They would make the perfect hostess gift. I love to give gifts from my kitchen, but so does everyone else, and it's easy to feel overloaded in December, with too many treats! What might be nice, is to have something waiting in the freezer to be baked in January. Right?
Let's make pumpkin spice scones. The secret to flakey scones is keeping your butter cold. Start with frozen butter, and grate it in your food processor. Then put the bowl of grated butter back into your freezer until you're ready to use it.
In a large mixing bowl, whisk together your flour, sugar and baking powder. Then add ginger, cinnamon, nutmeg and salt.
Gently mix in your grated butter. I do this with my hands, working quickly so the heat from my hands doesn't melt the butter. I want to have the butter mixed evenly throughout the dry ingredients, and sometimes your hands are your best kitchen tool.
In another bowl, whisk together heavy cream, egg, and pumpkin puree (not pumpkin pie mix). Stir the wet ingredients into the dry ingredients, just until a dough forms, but is still crumbly. Then spoon the dough on to a clean pastry cloth or dish towel.
Using the cloth, wrap up the dough and press it into a ball. Because the dough is crumbly, I've found this method to be easier than trying to do this directly on the countertop. This also works great when making pie crust.
Pat or roll out your dough into a circle. The dough may still be a bit crumbly. Don't worry, it will all be ok. If something starts to fall apart, just push it back together. Using a knife or bench press, cut the scones into 8 wedges. Place them on a parchment-lined baking sheet.
Brush the tops with cream and bake in a 375 degree oven for about 20 minutes, until golden brown.
While the scones bake, mix up a quick glaze with melted butter, confectioners sugar and real maple syrup. ( If you don't have the syrup, I suppose you could add some maple flavoring, although you would probably need to add a little milk to bring it to the proper consistency for spreading.) If glaze is too thick, continue to add a little syrup until you get it just the way you like it.
When the scones have completely cooled, spread the glaze on top. Let them sit for at least thirty minutes to allow the glaze to set. If you can.
Pumpkin Spice Scones with Maple Glaze
2 cups unbleached all-purpose flour
1/3 cup granulated sugar
2 t. baking powder
3/4 t. ground ginger
3/4 t. ground cinnamon
1/2 t. ground nutmeg
3/4 t. kosher salt
1 stick (1/2 cup) frozen unsalted butter, grated, plus 1 T. melted
2 T. heavy cream, plus more for brushing
1 large egg
1/3 cup pure pumpkin puree
1/2 cup confectioners' sugar
2 to 3 T pure maple syrup ( or more as needed)
Preheat oven to 375 degrees. In a bowl, whisk together flour, granulated sugar, baking powder, ginger, cinnamon, nutmeg and salt.
Stir in grated butter with your fingers.
In another bowl, whisk together cream, egg, and pumpkin. Stir into flour mixture just until a dough forms, but is still crumbly. Pour out onto a kitchen towel and use the towel to form dough into a ball.
Pat or roll dough into a 6 inch round. Cut into 8 wedges. Place on baking sheet, lined with parchment paper or silpat. Brush with cream.
Bake until golden brown; about 20 minutes. Transfer sheet to wire rack to cool completely.
Stir together remaining 1 T. melted butter, pinch of salt, confectioners' sugar and 2 T. maple syrup until smooth. If glaze is too thick, add more maple syrup. Glaze tops of scones and allow glaze to set for about 30 minutes.
*Recipe courtesy of marthastewart.com