Fall flavors are upon us — pumpkins and apples come to mind– and these sweet pumpkin scones with a maple glaze will bring out fall in all of its glory; they will also rival any pumpkin scone you find at Starbucks this month. I found the recipe on Food Network and am happy to pass it along to you here today. You can change the combination of spices if you wish, even make your own pumpkin spice mix with cinnamon, ginger, nutmeg and more. Pumpkin baked goods are not just about the spice, though, you’ll want to bake with pumpkin puree from a can or freshly roasted pumpkin. I took the shortcut this time and used canned pumpkin so adding the extra spices was especially important. #BreadBakers are sharing our favorite fall bread recipes today and we’d love for you to join us. Thanks to Wendy of A Day in the Life on the Farm for leading the group this month.
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 1/4 cups whole wheat pastry flour, plus more for dusting (I used all purpose flour without any problems)
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1/2 cup milk (I used cream instead for added richness)
- 1 cup confectioners' sugar
- 3 tablespoons pure maple syrup
- Pinch cinnamon
- Preheat oven to 400 degrees F. Prepare a baking sheet pan with parchment paper.
- In one bowl combine the sugar, baking powder, all of the spices, salt and flour. Stir gently with a whisk to combine. Cut in the cold butter with a wire pastry blender (or two knives criss-crossing work well too) until the butter is about pea-sized.
- In a second bowl mix the pumpkin, egg and milk.
- Make a space in the middle of the dry ingredients into which you'll pour the wet ingredients. Fold in gently with a spatula until just combined. If your ingredients have warmed up such that butter is mushy at this point, gather the dough into a ball, flatten into a disc, wrap in plastic wrap and cover in the refrigerator for 30 minutes.
- Flour the surface and the dough lightly then push with your fingers or roll out with a rolling pin into a circle about 8 inches in diameter. Use a floured knife to make cuts in dough to form 8 triangles (like spokes on a wheel or slices of a pizza).
- Place on the parchment lined baking pan, spreading the triangles back a bit to give each room to grow while baking.
- Bake for 20-22 minutes (this is a lot longer than time on original recipe but I found it necessary in my oven) then remove and let cool on the pan.
- When you are ready to add the glaze, whisk the confectioners' sugar, pure maple syrup and cinnamon together. Spoon over each scone.
Serving Size:1 scone
Amount Per Serving:Calories: 279 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 28mg Sodium: 158mg Carbohydrates: 49g Fiber: 4g Sugar: 16g Protein: 7g
Let’s take a look at the other Fall Flavors being shared today:Apple Crumb Quick Bread from Food Lust People Love
- Apple Raisin Bread from A Shaggy Dough Story
- Browned Butter Semolina Pumpkin Bread from Sizzling Tastebuds
- Buttermilk Wheat Bread from Magnolia Days
- Eggless Apple Sage Cheddar Scones from Spill the Spices
- Fall Harvest Bread from Hezzi-D’s Books and Cooks
- Fig Focaccia from My Catholic Kitchen
- Harvest Grains Bread from Hostess At Heart
- Mr. Potato Bread from What Smells So Good?
- Multigrain Bread With Seeds from Sneha’s Recipe
- Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
- Pumpkin Bread from la cocina de Aisha
- Pumpkin Bread from Sara’s Tasty Buds
- Pumpkin Bread Rolls from Spiceroots
- Pumpkin Spice Cinnamon Rolls from Recipes Food and Cooking
- Pumpkin Dinner Rolls with Cinnamon Butter from Bread Therapy
- Pumpkin, Poppy & Papaya Seeded Breadsticks from G’Gina’s Kitchenette
- Pumpkin Raisin Bagels from Cook’s Hideout
- Pumpkin Saffron Yeast Biscuits from The Schizo Chef
- Pumpkin Scones from A Baker’s House
- Pumpkin Sourdough Bread from Passion Needed
- Schiacciata Con L’uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) from Ruchik Randhap
- Sesame Seeded Semolina Bread from Karen’s Kitchen Stories
- Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].