Falling into Fall with Pumpkin

I love squash, name one and I’ve probably eaten it or at least heard of it. I try incorporating squash into just about everything. It’s a truly versatile food and it can be used in so many ways. With October just a few days away I thought I should post something using pumpkin. Most people either love or hate scones. These pumpkin scones drizzled with maple icing are usually a hit even with scone haters. The scones I make are tender and huge. I can’t stand those dry little disks of cardboard. Give me some flavor; especially if I’m going to be consuming that many calories, it should really be worth it! Just remember when you are making scones, don’t overwork the dough or you will get hockey pucks!

These scream Fall!
These scream Fall!

Pumpkin Scones
2 cups flour
7 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
6 tbsp cold butter
1/2 cup canned pumpkin
3 tbsp half and half
1 large egg

Maple Glaze
2 tbsp butter, melted
1 cup powdered sugar
1/4 cup pure maple syrup
1/4 tsp maple extract (opt)

Preheat oven to 425 degrees. Lightly oil baking pan or line with parchment.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Mix gently. Using a pastry knife or fork, cut butter into dry ingredients until mixture is crumbly and no large chunks of butter are obvious. Set aside.
In a separate bowl, whisk together the pumpkin, half and half, and egg. Fold wet ingredients into dry. Form the dough into a ball and knead just a few times.
Pat out dough into a 1 inch thick circle or triangle and cut into desired shapes. A scone pan can also be used. Place scones onto prepared baking sheet.
Bake for 14 -15 minutes. Scones should be light brown/golden. Place onto wire racks to cool. Remove from scone pan when almost cool. Top with maple glaze when completely cooled.

Maple Glaze Directions
Combine all ingredients in a measuring cup, whisking well. Pour or pipe glaze over cooled scones.


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